Fresh parsley

High-volume table herb; international retail and foodservice.

Ecuadorian parsley (Petroselinum crispum) is produced in short harvest cycles to ensure curly leaves, intense green color, and fresh flavor. Available in curly and flat-leaf varieties by destination. Exported in 50–100 g bunches or flowpack trays with strict cold chain.

Origin

Pichincha & Guayas, Ecuador

Harvest season

Year-round

Export specifications

50 g bunch · 100 g tray · Cold 2–4 °C · 7–9 day shelf life