Parsley
USA
/
Petroselinum sativum
Not all parsely is created equal, and this California-grown variety is much more than simply decorative. One of the richest herbs in chlorophyll, parsely imparts a wonderful, savory and herbaceous base flavor that tastes fresh and provides a lift to the palate. >Use parsley in herbal blends, soups and sauces.
Try with Chimichurri Flank Steak, Madras Curry Potato Salad, Crowd Pleasing Party Dips, Everything Bagel Spiced Cauliflower, Ranch Tuna Casserole, Arabic Chicken Kabsa, Allspice Mushroom Medley, Sumac Cauliflower Steak with El Greco Spelt Salad, Spring Spaghetti with Dukkah Creme Fraiche, Kofte Spice Stuffed Zucchini, Advieh-Spiced Persian Meatballs, Michael's Boeuf A La Bourguignonne, Orange Tarragon Compound Butter, Shrimp Fra Diavolo, Kale Tabbouleh with Ras el Hanout Dressing, Shakshuka, Bajan Chicken Salad, Fresh Herb Falafel, Creole Deviled Eggs, Chicken Drumsticks with Spices and Coconut Milk, Pomegranate Ash with Meatballs, Baked Crab Dip with Crostini, Raw "Couscous" Cauliflower with Almonds, Dried Cherries, and Sumac, and Chermoula
1/2 cup is about 0.32 oz
recommmended flavors
Based on Your Taste
