About Olam Herbs
Parsley Cultivated
Parsley is used in many different cuisines including Middle Eastern, European, Brazilian, and American. There are two primary parsley varieties used today: Leaf parsley, which includes French (or curly leaf) and Italian (or flat-leaf) parsley, and Root parsley, which includes the Hamburg root parsley. Due to its resilience, parsley can be cultivated in many climates and soil types.
At Olam, we work directly with multi-generational growers in the California Central Valley. Because of its sensitivity to heat and light, all of our bulk parsley is grown within a 60-mile radius of our facility and processed within hours of leaving the field. We can provide full traceability and consistent quality as a result of our superior supply chain control . Our bulk parsley is harvested at the peak of freshness, and our offerings include flakes and granules.
Applications of bulk parsley
So, what can bulk parsley be used for? Parsley spices have many applications, including:
- Salads
- Mashed potatoes, pasta, and vegetable dishes
- Soups and stews
- Gratin
- Fish, poultry, veal, and pork
- Plant-based meat substitutes
- Vegetable puree or sauces
History of Parsley
Parsley has been such a mainstay of global cuisines for so many centuries that the origination is difficult to establish. However, parsley was commonly used in funeral rites in Greece, and that is one of the earliest recorded instances of parsley. In fact, according to Greek mythology, parsley was the herb that sprang up when blood fell to the ground as the serpents ate the hero Archemorous. This may explain why parsley was commonly used in Roman funeral traditions as well, though it was also applied to treat poor digestion.
Mentioned throughout history for its medicinal and culinary properties, parsley was used in Hebrew celebrations for Passover and also made into wreaths to crown Olympians. It was also planted in the gardens of Charlemagne and Catherine de Medici, where it was used in French and Italian culinary dishes. Though parsley used throughout history is most likely a different variation than the ones grown today.