Micro Italian Parsley
Inventory, 4 oz : 1.00
This item was last sold on : 09/26/23
Micro Italian parsley is very small in size, averaging 5-7 centimeters in length, and has slender and flexible lime green stems with 2-3 leaflets attached at the end of each stem. The deeply lobed leaves have triangular, serrated edges and are bright green, flat, smooth, and thin. Micro Italian parsley is tender, crisp, and succulent with a fresh, grassy aroma. It has a green flavor mixed with tangy, floral notes with hints of nutmeg, citrus, clove, and is reminiscent of celery, lemon, and pepper.
Micro Italian parsley is available year-round.
Micro Italian parsley greens are the young, tiny, edible plants that are harvested, on average, 14-21 days after sowing and are easy to grow but have a long germination process. Micro Italian parsley is favored for its bright flavor and is commonly used as a garnish in a variety of cuisines. When fully grown, it is important to note that Italian parsley and curly parsley are not usually regarded as equals, but in the micro version, they are almost identical and may be used interchangeably.
Micro Italian parsley contains vitamins A, C, and K, fiber, potassium, magnesium, and calcium.
Micro Italian parsley greens are best suited for raw applications as they are predominately used fresh as a garnish. They are popularly used in Middle Eastern, European, American, and Brazilian cuisine and can be sprinkled on top of soups, stews, casseroles, salads, and combined into stocks, sauces, and condiments to add flavor. They can also be mixed into pasta dishes with tomato, cheese, or cream-based sauces, spread across boiled or mashed potatoes, or placed in sandwiches. Micro Italian parsley pairs well with herbs and spices such as basil, mint, oregano, chervil, chive, dill, and tarragon, potato, tomato, garlic, lemon, avocado, capers, meats such as beef, chicken, lamb, goose, and fish, clams, bulgur wheat, parmesan cheese, butter, risotto, rice pilaf, goulash, and chicken paprikash. They will keep 5-7 days when stored unwashed, in a sealed container, and in the refrigerator. It is recommended to add the microgreen only at the very final stage of finishing a dish for best flavor.
Micro Italian parsley became popular in the 1980s-1990s in California as chefs began looking for a new way to add color and flavor to their plate presentation. Parsley has been used for thousands of years in cuisine across the world. In Italy, parsley is the main ingredient in the condiment salsa verde which consists of capers, anchovies, parsley, and garlic. It is also used in Middle Eastern salads such as tabbouleh and in the Brazilian cheiro-verde, which is parsley and scallion seasoning for meat, soups, and vegetables. Micro Italian parsley can be used in dishes that call for regular parsley and is favored by chefs and home cooks for its ease of use and mild, unobtrusive flavor.
Parsley is believed to be native to the central Mediterranean and has been cultivated for more than two thousand years. It was then introduced to the United States in the 17th century via immigrants and travelers, and Micro Italian parsley was first produced along with other popular microgreens in Southern California in the 1980s-1990s. Today Micro Italian parsley is widespread across Europe, Asia, Australia, South America, and North America, and can be found at specialty grocers and through select distributors.
Restaurants currently purchasing this product as an ingredient for their menu.
|The Glen at Scripps Ranch||San Diego CA||858-444-8500|
|Nolita Hall||San Diego CA||619-618-8820|
|Jacumba Hot Springs Hotel||Jacumba Hot Springs CA||619-766-4333|
|Vineyard Gourmet Catering||Temecula CA||951-858-1585|
|Marriott Courtyard - Broadway||San Diego CA||619-446-3008|
|Zeca Trading Co.||San Diego CA||619-410-1576|
|Flap Your Jacks||San Diego CA||858-224-7442|
|Meritage at Callaway, Inc.||Temecula CA||951-587-8889|
|Cutwater Spirits||San Diego CA||619-672-3848|
|Revolution Roasters||Oceanside CA||760-330-6827|
|Miho||San Diego CA||619-365-5655|
Recipes that include Micro Italian Parsley. One is easiest, three is harder.
|Cooking And Beer||Creamy Asparagus and Watercress Spring Pea Soup|