Parsley Flakes

When you think of Dried Parsley, you think crisp. Grassy. Decidedly “green” in its flavor. Now go past that. There’s an underlying warmth to the flavor of parsley, a mineral earthiness that tastes surprisingly like carrot greens, to which it is related. The fragrance is vibrant, elevated and herbal, with sunny hay and a tiny hint of pepper floating around the high notes. Below that is, once again, a mineral quality that’s reminiscent of petrichor, the smell that rises from the ground during rain. Our Dried Parsley is made from curly parsley, which typically contains between .06% and .1% essential oil in its leaves, which concentrates as the leaves dry.

The word “parsley” comes from the Old English word petersille and the Old French peresil. These were both derived from the Medieval Latin word petrosilium, which ultimately derived from the ancient Gree which came from the ancient Greek compound word petroselinon. Petros means "rock" or "stone", and this alludes to parsley’s propensity to grow on rocky cliffs and old stone walls. Selenium is an ancient name for celery, another taxonomic relative, which the plant strongly resembles. When put together, the Greek name literally translates as "rock celery".

Tips From Our Kitchen

Mix into ground beef or turkey for an herbal lift to meatballs. Mix with butter and tuck under skin-on chicken breasts for a flavorful baste. Boil potatoes and toss with butter and parsley for pure comfort food. Cover with olive oil and let it infuse to make parsley oil; use that for vinaigrettes or as a finisher for soups. Mix with garlic, lemon, and mayonnaise for an herb aioli. Toss over any vegetables that you want, and use as a final garnish for homemade pizza. When using as a garnish, add it at the very end of the cooking time. We also sell Ground Parsley if you prefer an even finer cut.

Parsley is voluminous; there are approximately 14.5 cups of dried parsley per pound. Order accordingly.

Our Dried Parsley is cultivated in Egypt or England, depending on the time of the year.

This product is certified kosher.

Hungry for more information?

Spice Cabinet 101: Getting the Most Out Of Your Dried Herbs
A Guide to Herbs and Cheese
Living the Mediterranean Diet
Herb Society of America: Parsley