Summary

Parsley, specifically the California-grown variety, is much more than a garnish. It's a vibrant herb packed with chlorophyll, known for its fresh, savory, and herbaceous flavor profile. This parsley is a staple in kitchens for adding both a color pop and a flavor lift to dishes like herbal blends, soups, and sauces.

History

Parsley's history spans several cultures and cuisines. Originally native to the central Mediterranean region (including Italy, Portugal, Spain, and Malta), parsley has been cultivated and utilized for more than 2,000 years. Ancient Greeks held parsley in high regard, using it not only for its flavor but also for its role in ceremonies as a symbol of death and victory. It was woven into crowns for victors and also used to adorn tombs.

In contrast, the Romans used parsley more practically as a breath freshener and garnish, a tradition that has somewhat persisted into modern culinary uses. This herb's journey from a ceremonial symbol to a kitchen staple underscores its versatility and enduring popularity across different cultures.

Why We Love It

We adore parsley for its ability to bring a fresh, clean taste to any dish. Its vibrant green adds a splash of color that makes food visually appealing, while its flavor complements a wide range of dishes without overpowering other ingredients.

The More You Know

While fresh parsley has a vibrant, peppery taste, dried parsley offers a more concentrated and slightly milder flavor that can enhance soups, stews, and sauces.