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Parsley

Spice derived from plants Petroselinum Sativum Petroselinum Crispum known as Persemolo or Makedonisi . Biennial plant which grows mainly in the Mediterranean countries , although there are varieties that will withstand even in colder climates. In the first year of life appear dark green curly leaves or leaflets that we use in cooking , fresh or dried. Another year in summer appear yellow-green flowers arranged on the tops of stems. Followed by fruiting . One of the best seasonings for salads , soups and fish. Europe is one of the most loved aromatic and medicinal plants . In ancient Greece do not prefer much, unlike Rome who especially appreciated . At the feasts wore wreaths of parsley to avoid drunkenness ! There are a variety of , P crispum var. tuberosum, which is grown for its root ( large white swollen root) which is eaten boiled in many European countries. One for home use to drain parsley ( collected in the summer or autumn months ) and keep in tightly sealed glass jars. or you can put a bunch of parsley in a bottle with olive oil to use on grilled fish. The freshness eliminates the smell of garlic and onion breath .