Parsley goes well with many dishes. It is excellent for flavoring fish, meat, vegetables, fillings, risottos, soups, velvets, omelettes, etc. This spice is also used in natural medicine for its diuretic, digestive, aperitif and febrifuge properties.
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We grow this parsley on the Erbe di Mauro farm, in the open countryside in the beautiful hills of Fermo, in the Marche region.
The cultivation is 100% natural, without the use of chemical fertilizers, pesticides or herbicides. A healthy product, fruit of the earth, the sun, water and our work, carried out with professionalism and passion, every day.
The parsley is then picked by hand and dried in the shade, naturally and at low temperatures (not over 45 °).
In addition to being an excellent aromatic herb to be used in the kitchen, parsley is considered a true healthy touch for health.
First of all, it is an exceptional aperitif and digestive , which stimulates the appetite and promotes digestion. It has antiscorbutic properties (it is rich in vitamin C), it is anti-anemic and it is recommended for people who are down in tone and convalescienti.
It also has diuretic properties , it also stimulates perspiration, favoring the lowering of fever (febrifuge), so its consumption is very useful in case of flu and high fever.
Parsley is also used for its ability to perfume the breath , removing the taste of the onion and garlic. Which is why it is often used together with one of these two ingredients in many recipes.
The price must be used in the kitchen in the last phase of preparation , so as to best preserve all its fresh and slightly spicy flavor. Instead, it is less suitable for kitchens that require prolonged cooking.
This spice goes very well with wet foods, omelettes, mashed potatoes, pasta and soups.
It is also perfect for flavoring, seafood, fillings, stuffed pasta, velvety and marinades. Finally, it also goes well with meat and vegetables, and is the ideal complement to some classic risottos.
The use of parsley is not recommended for pregnant and lactating women.
Store the dried parsley in a cool, dry place, possibly away from direct sunlight.