Rubbed Parsley Leaves

Origin & Story

Parsley is one of Europe's best-known culinary herbs. Used rubbed, it is especially suited to warm dishes that call for a fine freshness – whether in soups, sauces, vegetables or as a finish. Its mild, green aroma makes it a versatile basic seasoning in everyday cooking.

Highlights

The leaves are gently dried and carefully cut so that colour, texture and essential oils are preserved. Unlike powdered goods or freeze-dried parsley, these leaves keep their green freshness – without tasting dusty or flat. The consistency is easy to sprinkle and also suitable for stirring in. Processing is done single-batch at Manufaktur Funke. The exact selection remains my secret.

Quality

The parsley comes from controlled cultivation in Europe. Only young, green leaves are used – no stems, no discolouration, no technical aids.
No additives, no anti-caking agents, no artificial flavourings.
The best spices have always inspired me to create new dishes. Only the best is good enough to reach the very top – for you, in your kitchen.
100% natural. Just the way I use it myself, every day.

Tip from Tobias Funke

I like to use the rubbed leaves best as a finish – for instance over boiled potatoes, in stews or on a creamy fricassée. Tossed briefly in butter, the parsley brings freshness and colour back to the dish.

Recommended use

• For soups, stews or vegetable dishes

• In potato dishes, sauces or egg variations

• For fricassée, ragouts or herb dips

• To flavour herb butter or quark

Recipe idea

Chicken fricassée with parsley
View recipe

Origin / Ingredients

Parsley leaves (Europe).
All ingredients are processed with craftsmanship, 100% at Manufaktur Funke.

Storage

Store in a dry place, away from light. Reseal well after opening.