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Parsley is one of the most famous and favorite spices. Its tender green color pleases us since early spring until late autumn. Spicy and nutty flavor of parsley, with a pleasant light taste of bitterness is an ideal complement to fresh and cooked vegetables, its bright color decorates snacks and main dishes.

Dried parsley can fully substitute fresh one in soups, stewed meat and vegetable dishes, and is an integral part of seasoning for fish and mushrooms. It will not dissolve in the taste of salads, but will reveal its flavor and add its bit of taste to winter-season vegetables.

The chemical contents of parsley includes the following: beta-carotene; choline; A, B1, B2, B5, B6, B9, B12, C, D, E, K and PP vitamins, and also minerals essential for human body-potassium, calcium, magnesium, zinc, selenium, copper and manganese, iron, and molybdenum.