Add your company website/link
to this blog page for only $40 Purchase now!Continue
Parsley is a plant that belongs to the family Umbelliferae and is native to the central and eastern Mediterranean. The name is derived from the Latin word for "pepper". Common culinary uses of parsley include garnishing dishes, making soup stock, flavoring flavoured drinks and sauces, and serving as a cooking ingredient in some baked dishes. Its leaves are often used as a tea.Johnny's offers a selection of parsley varieties, including root parsley, curly-leaf parsley, and Italian flat-leafed parsley, including varieties that grow well in containers, and organic seed and pelleted seed options. With its sweet, clean flavor and aroma, and packed with vitamins and minerals, including calcium, vitamin C, and potassium, parsley is one of the most widely enjoyed culinary herbs. As a medicinal herb, parsley is used as a bitter, aromatic herb that stimulates the digestive process.
Choose from the two types of parsley available: curly leaf parsley such as Curled, Triple Curled Parsley seeds, and Paramount Parsley seeds; or the flat leaf parsley variety Italian Parsley seeds. We also carry Hamburg Parsley seeds which produces the same tasty leaves as well as a turnip-like root. Our Parsley Seeds are on sale, by the packet or in bulk! Parsley is widely used in European, Middle Eastern, and American cuisine. Curly leaf parsley is often used as a garnish. In central Europe, eastern Europe, and southern Europe, as well as in western Asia, many dishes are served with fresh green chopped parsley sprinkled on top. Flat leaf parsley is similar, but it is easier to cultivate, some say it has a stronger flavor. Root parsley is very common in central, eastern, and southern European cuisines, where it is used as a snack or a vegetable in many soups, stews, and casseroles. It is believed to have been originally grown in Sardinia (Mediterranean area) and was cultivated in around the 3rd century BC. Linnaeus stated its wild habitat to be Sardinia, whence it was brought to England and apparently first cultivated in Britain in 1548.
In central Europe, eastern Europe, and southern Europe, as well as in western Asia, many dishes are served with fresh green, chopped parsley sprinkled on top. In southern and central Europe, parsley is part of bouquet garni, a bundle of fresh herbs used as an ingredient in stocks, soups, and sauces. Freshly chopped green parsley is used as a topping for soups such as chicken soup, green salads, or salads such as salade Olivier, and on open sandwiches with cold cuts or pâtés.In Brazil, freshly chopped parsley (salsa) and freshly chopped scallion (cebolinha) are the main ingredients in the herb seasoning called cheiro-verde (literally "green aroma"), which is used as key seasoning for major Brazilian dishes, including meat, chicken, fish, rice, beans, stews, soups, vegetables, salads, condiments, sauces, and stocks. Cheiro-verde is sold in food markets as a bundle of both types of fresh herbs. In some Brazilian regions, chopped parsley may be replaced by chopped coriander (also called cilantro, coentro in Portuguese) in the mixture. (Source: en.wikipedia.org)