Fresh Parsley from Ethiopia — Wholesale Supply
Petroselinum crispum
Parsley is a biennial herb grown for its leaves. It is produced as a flat-leaf and as a curly type: flat-leaf is the standard in Mediterranean and Middle Eastern kitchens, curly is used mainly as a garnish and in Northern European retail. Please ask which types are currently available.
Culinary use
Fresh and slightly peppery. Used in salads, sauces, soups, marinades and meat dishes, and as a defining ingredient in tabbouleh, chimichurri, gremolata and persillade. Usually added late in cooking so the aroma is not lost.
Handling
Keep cold and at high humidity from harvest onward. Bunches should not be packed tightly enough to bruise the leaves.
Product specification
| Origin | Hawassa region, Rift Valley, Ethiopia |
|---|---|
| Production | Own farm; harvested and bunched by hand |
| Product | Fresh cut herb |
| Certification | GLOBALG.A.P. IFA v6.0 (GGN 4050373900984, certificate 187136) and LEAF Marque v16.1 (certificate C851511) |
| Transport temperature | 0 °C |
| Loading airport | Addis Ababa Bole International (ADD) |
| Mode | Air freight, unbroken cold chain |
| Reference route | Addis Ababa to Frankfurt, 7 h 20 min non-stop |
| Target markets | Europe, the UK and Russia |
Bunch weight, bunches per carton, cartons per pallet, minimum order quantity and the availability calendar are issued as a written specification sheet. Request it here.
