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 otherherbs 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.