Originally, parsley comes from southern Europe. Today it is mainly grown in Holland and the Balkan states.

Parsley was revered as a "sacred herb" in earlier times and should not be missing in the kitchen today. In fresh form, it seasons, garnishes and refines a wide variety of dishes in the best way. Parsley tolerates very strong heat well when cooking.

The smooth parsley, which is a centerpiece in Italian cuisine, is usually added during cooking. It is also used for: herb butter, herb quark, dressings, salads, mayonnaises. Parsley goes well with all soups, stews, sauces, meat dishes, fish, potato dishes and vegetable dishes.