Roselle may be used raw, dried or juiced. The fruit's tart flavor requires a sweetener of some kind, and it is successfully used like a cranberry in recipes for jam, jelly, chutney and even wine.
Barrel Cactus Fruit
The fruit of the Barrel cactus is best prepared in sweet applications, since its natural tartness lends itself well to a hint of sugar. Cook the fruit down with agave syrup to make a jam, jelly or a sweet and sour chutney.
Micro Italian Parsley
Inventory, 4 oz : 1.00
This item was last sold on : 09/20/17
Micro Italian Parsley has wispy lime green stems approximately 5 centimeters long. They are topped with intricately toothed leaves that are lobed into three leaflets. This microgreen offers a classic parsley flavor reminiscent of celery, lemon, pepper and a fresh grassy note.
Micro Italian Parsley is available year-round.
Micro Italian Parsley is a member of the Apiaceae family and botanically classified Petroselinum crispum neapolitanum. Also commonly referred to as flat-leafed parsley, this delicate microgreen resembles the mature herb, offering robust grassy flavors with a more tender texture. When fully grown, Italian parsley and Curly parsley are not usually regarded as equals, however, the micro versions are almost identical and may be used interchangeably.
Micro Italian Parsley contains vitamin A and C, fiber, potassium, magnesium, calcium, niacin, and heart-healthy folic acid.
Micro Italian Parsley brings a fresh green flavor to dishes without the fibrous and coarse texture that mature parsley that can sometimes develop. It is intended for raw preparations, specifically as a garnish, as the delicate leaves will wilt if exposed to prolonged heat. Keep micros refrigerated in a sealed container and added only at the very final stage of finishing a dish. Complimentary flavors include basil, mint, chervil, chive, dill, tarragon, potato, tomato, garlic, lemon, avocado, capers, beef, chicken, fish, clams, bulgur wheat, parmesan cheese, butter, and virtually all cuisines especially Middle Eastern and Moroccan.
Microgreens became popular in the 1990s in California as chefs began looking for a new way to add color and flavor to their plate presentation. Micro Italian Parsley continues to be popular with chefs and home cooks as it allows for them to incorporate the parsley flavor into their dishes without the usual form of preparation that includes removing the leaves from the stem before use.
Micro Italian Parsley was first produced along with other popular microgreens in Southern California in the 1980s and were only available to restaurant chefs. Micro Italian Parsley is one of the easiest microgreens to grow but has a longer germination time than most other micros. This microgreen can be harvested 2-3 weeks after planting when leaves have reached between 3 and 5 centimeters.
Restaurants currently purchasing this product as an ingredient for their menu.
|Common Theory||San Diego CA||858-707-7016|
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