Grown in the temperate region of the Himalayas, this culinary herb is cultivated above 6,000 feet. Handpicked, shade-dried and packed in whole leaf form (to preserve maximum fragrance and color) by a group of 40 farmers (most of whom are women) nestled in the picturesque village of the Kumaon region. Farmers in this group are encouraged to grow these culinary herbs naturally, in small patches without any chemical inputs and to carry on this activity for supplementary income while continuing with their traditional agriculture and horticulture activities. Women, especially are most happy with this programme as they not only have an opportunity to earn home-based income and get money directly into their hands which is spent on children’s fees and other personal expenses.
Parsley as an ingredient brings a needed bitter flavor to food that people often forget to add, it brightens other flavors in a recipe.
Uses: Parsley is used often as a garnish on potato dishes, on rice dishes, on fish, fried chicken, as well as meat or vegetable stews. Also try it out in your homemade hummus or simply use as a garnish to your favorite soup recipe.
Storage: Store in an airtight container in a cool, dry, dark place. Can be stored upto 12 months from the date of packing. Heat, humidity, air, and sunlight all have detrimental effects on the flavors and aroma of the spice as they break down the chemical compounds (also known as essential oils).
Did you know: Parsley is rich in minerals such as iron, magnesium, calcium, potassium, zinc and phosphorus. It also contains high levels of folic acid (B vitamin) and the vitamins A, B, C and K.
