Taste and flavour

Parsley is an aromatic herb that is often used in the kitchen. Its palette of flavours is peculiar and unique and stands out with a note reminiscent of nutmeg, green aromatic herbs, citrus freshness and the mild spiciness of pepper. Parsley is much more than a decorative plant – it has its own distinctiveness!
Parsley contains an essential oil with various interesting chemical substances. One of these ingredients is apiol, an aromatic substance with a green colour and an earthy flavour.

Advice for use

– Parsley should be kept in a cool and dry place, away from sunlight, in a sealed container. This way it will keep its aroma for six months.
– Chopped parsley should only be added to the dish at the end of the cooking because its aroma changes and loses its freshness on the heat.
– When seasoning dishes with parsley, several drops of lemon juice may be added, which will emphasise its freshness.
– By mixing oil, chopped garlic, crushed thyme, rosemary, oregano and lemon juice with chopped parsley leaves, we can easily prepare an excellent sauce for seasoning grilled meat.

Origin and history

Parsley has been known in Mediterranean areas for thousands of years. It was initially used as a medicinal plant. The Greeks used it as a cult object. Parsley arrived in Central Europe thanks to the Roman legionnaires. In northern Europe, parsley spread throughout the Middle Ages.

Good to know

It can be used with: parsley goes well with cumin, dill, chervil, garlic, green coriander, cress salad, lovage, nutmeg, mace, chives and onion.