Harvested
(rough estimate due to natural conditions {weather, pests etc})
June, July, August, September, October 
Benefits of Parsley
- Controls Diabetes
- Controls Rheumatoid Arthritis
- Anti-carcinogenic Properties
- Anti-inflammatory Properties
- Treats Osteoporosis
- Diuretic Effects
- Strengthens the Immune System
to learn more visit Organic Facts
Storage Tips
- Snip off the bottom of the stems. Make sure the leaves are completely dry. Better to hold off rinsing them until you’re about to use them. Fill a jar or a water glass partially with water and place the stem ends of the herb into the water in the jar.
- Parsley can be stored at room temperature or in the refrigerator. Change the water after several days if the water starts to discolor.
- Parsley can be frozen chopped & stored in freezer bags, or it can also be chopped & mixed with water & frozen in ice cube trays. Either method will keep up to six months.
Culinary Tips
- parsley can be used in anything from soups to sauces to vegetables
- In Middle Eastern cuisine, parsley is one of the main ingredients in dishes such as tabbouleh, a salad using bulgur, mint, parsley, and vegetables, and is the main herb used in stuffing for grape leaves. As a garnish, parsley can be chopped and sprinkled in soups, hummus, or mixed with ground meat, such as lamb.
- Fresh parsley is perfect for that last minute addition to a dish, providing texture, color and a burst of clean flavor.
- twelve pounds of fresh parsley = one pound of dried parsley
Recipe Links
Vegan Cheese & Parsley Baked Cauliflower
Walnut Parsley Pesto
