The union of its fragrances anise, lemon and fresh herb’s result in the energetic and spicy flavour that gives parsley its identity, that can be used both for infusions, cooking or terapeutical purposes.

APPLICATIONS
Infusions. Poultry, fish and meat dishes, omelettes, rice, stuffings, soups, salads and sauces.
Discover here our recipes.

TERAPEUTICAL PROPERTIES
Parsley is mainly known for its diuretic effects, and is often used in cases of hypertension. It prevents the production of gases, alleviates edemas and helps reduce kidney Stones. Mitigates symptoms of bronchitis and asthma and is a precious emollient of menstrual pain.

CAUTIONS
Doctor use recommendations should be asked for pregnant women, breastfeeding child and children.

GENERAL CHARACTERISTICS
Name : Parsley (Petroselinum crispum Mill.)
Part of the plant used: Leafs and stems

PHYSICO-CHEMICAL CHARACTERISTICS
Flavour: The union of its fragrances anise, lemon and fresh herb’s result in the energetic and spicy flavour that gives parsley its identity.
Appearance: light green leafs and stems

Weight0.19 kg