Ground Parsley, Petroselinum crispum, is a bright green, finely milled powder made from dried parsley leaves. Parsley is native to the Mediterranean region. It is related to other popular spices and herbs like dill, chervil, anise, fennel, cumin, caraway, and coriander. It is also referred to as parsley ground, dried ground parsley, or petrushka herb powder. 

The term “Petrushka” and parsley’s botanical name, Petroselinum, are derived from petros, the Greek word for “rock”. This is because parsley tends to grow in rocky areas and on cliffs. 

Ground Parsley is often sought after by: 

• seasoning companies; 
• butchers; 
• sauce, snack food, and beverage manufacturers; 
• independent spice shops; and 
• olive oil shops

We also have Dried Parsley and Organic Parsley available. 

1/4 teaspoon of Ground Parsley is roughly equivalent to 1 teaspoon of Dried Parsley.

Flavor Profile

Ground Parsley is punchy and surprisingly peppery and mineral-y. The volatile oils have concentrated and are fully exposed in the powder, so they react immediately on the palate. The flavor fades quickly.

How To Use

Ground Parsley is best used as a finishing product, since prolonged exposure to heat will cause the volatile oils to evaporate. Use as a final garnish to toss over roasts, chicken, vegetables, cheeses, cold dips like hummus, or to blend into dressings, marinades, beverages, and seasoned oils.

Ground Parsley pairs well with garlic, lemon, orange, fennel, anise, black pepper, seafood, shallots, beans, chicken, mild cheese, olive oil, butter, lentils, and potatoes.