Storage tips
Keep packaged parsley in the refrigerator for a few days. Alternatively, wash, dry and chop the leaves before freezing.
Available packaging
30/40 g small pack; 100 g tray; 200/250 g film-wrapped tray; 500 g resealable tray; custom weights on request; 1 kg and 3 kg bulk packs.
Discover parsley
Native to southern Europe, parsley has been used for more than two thousand years. Its fresh flavour makes it a versatile companion for everyday cooking.
Parsley pesto
Ingredients: 50 g parsley, 30 g pine nuts, 50 g peeled almonds, 40 g Parmigiano Reggiano, 50 g extra virgin olive oil and 1 teaspoon salt. Wash the parsley and remove the stems. Blend the leaves with the salt, nuts and cheese, using short pulses and a little oil. Add the remaining oil gradually to reach your preferred consistency.
In the kitchen
Pair parsley with meat, fish, eggs and cheese. Add it towards the end of cooking to preserve its fresh flavour.
Growing and practical tips
Parsley grows in pots or garden beds. Heat can quickly stress the leaves, so keep an eye on watering. Washed and dried leaves can also be frozen for later use.