Parsley

About Parsley

Parsley is one of the world's most widely grown and consumed herbs. While commonly seen as a garnish, parsley contains remarkable concentrations of vitamins and bioactive compounds. Fundamental to Middle Eastern (tabbouleh), European and South American (chimichurri) cuisines.

Health Benefits

• Extremely rich in Vitamin K — one of the highest concentrations among all foods
• Apigenin — flavonoid with demonstrated anticancer and anti-inflammatory activity
• High Vitamin C and iron content for immunity and haemoglobin
• Folate content supports DNA synthesis and cellular repair

Culinary & Industrial Uses

• Foundation of tabbouleh — Middle Eastern bulgur salad
• Gremolata in Italian osso buco slow-cooked dishes
• Chimichurri sauce in Argentinian cuisine for grilled meats
• French fine herbs blend (fines herbes) and garnishing globally

Processing & Grades

Harvested young for bright colour, then dehydrated at low temperature to preserve chlorophyll. Available as whole leaves, cut and sifted, or flakes. Minimum 12% protein content.