Parsley

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  • Nutritional
  • Recipes
Parsley Flakes Bag
Parsley 8 oz Pouch   $5.59

Quantity:

Discounts begin at 10 - 8oz. Pouches. See below.
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Bulk Quantity  
10-29 8oz Pouches 7% off Regular Price
30+ 8oz Pouches 12% off the Regular Price

Description: Emerald green flakes with an aroma that is fresh, slightly spicy and fragrant.

Ingredients: Dehydrated Parsley

Usage: Perfect for soups, salads, sauces, vegetable dishes, omelets, and potatoes. Substitute 1/4 cup dried parsley for 1/2-1 cup fresh parsley. Recipes for Parsley Flakes

Storage: Store in a cool dry place, away from heat, light, and humidity.

Nutrition Information (per 100 grams)

Calories  276.00 Niacin-B3  7.93 mg
Calories from Fat  39.87 Niacin Equivalent  13.56 mg
Calories from Saturated Fat  1.04 Vitamin B6  1.00 mg 
Protein  22.40 g  Vitamin B12  0 mcg
Carbohydrates  51.70 g  Vitamin C  122.00 mg
Dietary Fiber  30.40 g  Vitamin D  0 mcg
Soluble Fiber  _ g Vit E-Alpha Equivalent  1.79 mg
Sugar-Total  16.00 g  Folate  180.00 mcg
Monosaccharides  _ g Pantothenic Acid  1.66 mg
Disaccharides  _ g Calcium  1467.00 mg
Other Carbs  5.30 g  Copper  0.64 mg
Fat-Total  4.43 g  Iron  97.90 mg
Saturated Fat  0.12 g  Magnesium  249.00 mg
Mono Fat  3.25 g  Manganese  10.50 mg
Poly Fat  0.46 g  Phosphorus  351.00 mg
Trans Fatty Acids  0g  Potassium  3804.00 mg
Cholesterol  0 g  Selenium  29.30 mcg
Water  5.0 g  Sodium  452.00 mg
Vitamin A RE  2334.00 RE  Zinc  4.75 mg
A-Carotenoid  2334.00 RE  Omega 3 Fatty Acids  0 g
A-Retinol  0 RE  Omega 6 Fatty Acids  0.46 g
A-Beta Carotene  14004.0 mcg  Alcohol  0 g
Thiamine-B1  0.17 mg  Caffeine  0 mg
Riboflavin-B2  1.23 mg      

*Values are calculated from literature and are not based on actual analysis.

Parsley Recipes (Scroll to view all)

Herbed Fettuccine
6 cups water
8 ounces pasta
1 tablespoon butter
2 tablespoons Spice Barn Parsley
1 teaspoon Spice Barn Dill Weed

Cook pasta in water; drain.  Toss with remaining ingredients.  Great side dish with beef!

Mushroom-Pimento Corn
32 ounces whole kernel corn
4 ounces diced pimento
1 1/2 teaspoons Spice Barn Parsley
4 ounces sliced mushroom, sautéed in butter
1 tablespoon butter

Combine corn, pimento, and butter.  Heat through.  Stir in sautéed mushrooms and parsley.  A very colorful side dish.

Herbed Garlic Bread
2 cloves garlic, minced
2 teaspoons olive oil
2 tablespoons Spice Barn Parsley
2 teaspoons Spice Barn Thyme
3/4 teaspoon Spice Barn Marjoram
1/2 teaspoon Spice Barn Paprika
2 tablespoons Parmesan Cheese, grated
8 ounce loaf French Bread

Slice bread into 1 inch slices.  Mix garlic and oil and spread on one side of bread.  Combine spices and sprinkle on the oiled side of bread and reassemble loaf.  Wrap in foil.  Bake in foil 10 minutes at 350 degrees.

Au Gratin Potatoes
3 pounds potatoes, parboiled and cubed
1 onion, chopped
6 tablespoons butter
6 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
3 cups milk
1 small jar diced pimento
2 tablespoons Spice Barn Parsley
2 tablespoons butter
1/4 cup dry breadcrumbs
1/4 cup grated cheddar cheese

Sauté` onion in butter; stir in flour, salt, and pepper.  Add milk and cook till thick.  Add pimento and parsley and stir into potatoes.  Bake at 350 degrees for 15 minutes.  Combine butter, breadcrumbs, and cheese; sprinkle on top.  Bake another 15 minutes.

Potato Cheese Soup
3 cups potatoes, cubed
1/2 cup celery, chopped
1/2 cup carrot, chopped
1/2 teaspoon salt
1 chicken bouillon cube
1 cup water
1/4 cup onion, chopped
1 teaspoon Spice Barn Parsley
2 tablespoons flour
1 1/2 cups milk
8 ounces processed American cheese

Cook first 8 ingredients together till tender.  Add flour and milk which have been combined till smooth.  Cook till thick.  Stir in cheese until melted.

Macaroni Salad
12 ounces macaroni, cooked
1 onion, chopped
1/2 cup pimento, diced
1 cup green pepper, diced
1 teaspoon salt
2 cups celery, minced
2 teaspoons Spice Barn Parsley
1/2 cup mayonnaise

Combine all ingredients.  Refrigerate.

Lemon-Butter Sauce
1/4 cup butter
1/2 teaspoon salt
1 tablespoon Spice Barn Parsley
dash ground pepper
1 1/2 teaspoons lemon juice

Heat ingredients lightly in heavy saucepan.  Pour over vegetables.

Spinach-Onion Salad
Croutons:
4 cups soft bread crumbs
1/3 cup sweet onion, chopped
1 tablespoon Spice Barn Parsley
5 tablespoons butter
1 egg, lightly beaten
oil for frying
Dressing:
1/3 cup sweet onion, chopped
1/3 cup cider vinegar
1/3 cup honey
1 teaspoon dijon mustard
1/2 cup plus 2 tablespoon olive oil
1 teaspoon Spice Barn Poppy Seeds
Salad:
16 cups spinach
1/2 pound bacon, cooked and crumbled
1 sweet onion, sliced into rings

Combine bread crumbs, onion, and parsley.  Stir in butter and egg; mix well.  Shape into 1/2 inch balls.  Heat 1 inch of oil in an electric skillet to 375 degrees.  Fry croutons 10-15 seconds; turning to brown on all sides.  Drain on paper toweling. For dressing: combine onion, vinegar, honey, and mustard in blender; cover and process until smooth.  Gradually add oil in a steady stream.  Remove from blender and stir in poppy seeds.  Toss with salad ingredients and croutons.