What is it about ?
Parsley is the most useful flavoring in France. Its subtle flavor can accompany almost all savory preparations and it is widely used in French haute cuisine. Originally from Egypt, the flaked parsley sold here is dried and then stored in airtight sachets to preserve its powerful fragrance, similar to chervil. Parsley is often used with other herbs and is part of Bouquet Garni and Herbs blends.
How to use parsley flakes in cooking ?
Parsley is used in many recipes such as Maître d’Hôtel butter, Lebanese tabbouleh, the preparation of Burgundy snails, parsley or more simply baked potatoes with parsley. This aromatic can be used as a seasoning or as a garnish to enhance the taste of dishes. It goes very well with stuffing, shellfish, pan-fried vegetables, soups, all meats and fish. It gives a pleasant flavor to sauces and dressings. Dried parsley flakes are easily used in casseroles, marinades, broths and in all liquid preparations. To use it as a seasoning, it is possible to rehydrate this flaked parsley by letting it soak for 20 minutes in a little lukewarm water. For those who really like the taste, parsley can be infused and paired with teas or herbal teas to experience all of its health benefits.
The virtues of parsley
Parsley has many antioxidant, diuretic and stimulating properties. It is one of the main ingredients used in diets or detoxes because it helps digestion and the elimination of toxins in the kidneys and liver while regulating blood sugar levels. Its composition in apiol regulates the menstrual cycle and relieves painful periods. Also rich in vitamins A, C, B9 and K and in iron, minerals, it has excellent anti-inflammatory properties and is believed to help prevent certain cancers. Parsley has diuretic, stimulating, and antioxidant properties. It is therefore beneficial against stress and anxiety. It helps the body to guard against diseases related to aging and regulates the level of sugar in the blood. Like cardamom or cloves, it effectively fights bad breath and especially the smell of garlic.