Italian Parsley
SKU 702
Not available for sale online. Ask your local produce manager.
For Chefs & Produce Managers Food Service: 323-584-4940 Produce Managers: 800-468-7111
Seasonality: Year Round
Although there are more than 30 varieties of parsley, Italian Parsley is favored by both professional cooks and home chefs alike. Once highly praised by the Greeks, it was the Romans who actually were the first to consume the herb in large quantities.
A slightly peppery, more strongly flavored herb than the more familiar varieties of parsley, Italian Parsley is an excellent source of vitamins A and C.
Considered a beneficial/medicinal herb as well as an attractive garnish, Italian Parsley works well when combined with a variety of fresh vegetables including beets, cabbage, carrots, onions, tomatoes, and turnips.
Italian Parsley from Melissa’s is hand-selected for excellent quality. Look for full bright-green leaves with a fresh scent. Avoid wilting, yellowing or black leaves. Rinse bunches under cold water and shake dry. Wrap in a paper towel and place in a plastic bag, in the refrigerator for up to one week or more.
When ready to use, pull or cut off leaves. Use whole for garnish. Mince or chop when adding to recipes.
Although there are more than 30 varieties of parsley, Italian Parsley is favored by both professional cooks and home chefs alike. Once highly praised by the Greeks, it was the Romans who actually were the first to consume the herb in large quantities.
A slightly peppery, more strongly flavored herb than the more familiar varieties of parsley, Italian Parsley is an excellent source of vitamins A and C.
Considered a beneficial/medicinal herb as well as an attractive garnish, Italian Parsley works well when combined with a variety of fresh vegetables including beets, cabbage, carrots, onions, tomatoes, and turnips.
Italian Parsley from Melissa’s is hand-selected for excellent quality. Look for full bright-green leaves with a fresh scent. Avoid wilting, yellowing or black leaves. Rinse bunches under cold water and shake dry. Wrap in a paper towel and place in a plastic bag, in the refrigerator for up to one week or more.
When ready to use, pull or cut off leaves. Use whole for garnish. Mince or chop when adding to recipes.
