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Product Image - Curly Parsley
  • Bright, clean, garden-green taste. A member of the celery and carrot family, its crispy, almost mineral flavor adds a touch of juicy veggie taste to almost anything you cook. For a touch of offbeat drama, deep-fry sprigs until crispy and dark green, then use as a finishing-touch garnish.


  • Nutrition Facts
    Serv. Size 1 tablespoon (3.8g)
    Servings varied
    Amount Per Serving
    Calories 0Calories From Fat 0
    % Daily Value *
    Total Fat 0g0%
    Saturated Fat 0g0%
    Trans Fat 0g
    Cholesterol 0mg0%
    Sodium 0mg0%
    Potassium 20mg1%
    Total Carbohydrate 0g0%
    Dietary Fiber 0g0%
    Soluble Fiber 0g
    Insoluble Fiber 0g
    Sugars 0g
    Protein 0g
    Vitamin A 6%
    Calcium **
    Vitamin K 25%
    Vitamin C 8%
    Iron 2%
    ** Contains less than 2 percent of the Daily Value of these nutrients.
    * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
    Total FatLess than65g80g
    Saturated FatLess than20g25g
    CholesterolLess than300mg300mg
    SodiumLess than2,400mg2,400mg
    Total Carbohydrate300g375g
    Dietary Fiber25g30g
    Calories per gram:
    Fat 9 · Carbohydrate 4 · Protein 4

    Storing Basil
    Wrap fresh basil in a damp paper towel and tuck it into a plastic bag for up to 4 days, or place stems in a glass of water and refrigerate for up to a week (remove dark leaves and change the water daily).

    Storing Sorrel
    Wrap fresh sorrel in a damp paper towel and place it into a plastic bag. It should keep in the refrigerator for about 3 days.

    Storing Lemongrass
    Store fresh lemongrass in the refrigerator wrapped in plastic for up to 2 weeks; freeze the lower part of the trimmed bulb for up to a month.

    Storing Bunched Herbs
    When storing a bunch of herbs, immerse the stems in water, like a bouquet of flowers. Cover the jar with a plastic bag and place in the fridge. Change the water every day or so. Most herbs can keep for up to 5 days.

    Storing Cut Herbs
    Refrigerate cut herbs to keep them fresh. Wrap them loosely in paper towels and store in a plastic bag in the crisper compartment. Most herbs can keep for up to 5 days.

    Freezing Herbs
    To preserve herbs, mince them finely, seal in an airtight container or plastic bag, and freeze. For herbs that will be used in soups, sauces, and stews, you can fill up an ice cube tray with a tablespoon of chopped herbs, cover with water, and freeze. Pop the cubes out of the tray and store in an airtight container.
  • Product Rating Chart

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