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Product Details:
Parsley (petroselinum crispum) is best known as a plate garnish whose use is not only decorative, but also works as an after-dinner breath mint to reduce mouth odor. This is due to Chlorophyll, abundant in fresh parsley, which does indeed absorb odors. Parsley is also a good source of iron and trace elements needed for good health. Parsley is one of the oldest and longest used herbs known to man. It was described in a Greek herbal written in the third century B.C. and is probably a native of the eastern Mediterranean area, though its exact origin is not known. In ancient Greece, Parsley was placed in wreaths given to winning athletes because the Greeks believed that the god Hercules had chosen Parsley for his garlands. Today, in addition to a garnish, Parsley is used extensively in food preparation to enhance the flavor of meats, fish, fowl, eggs, and vegetables. Natural Herb Teas that are Good for You and the Environment. Since 1922, Alvita has been making the finest herb teas money can buy. Pure, natural singles and blends that bring you unsurpassed enjoyment, healthful benefits and complete satisfaction. No less reassuring is our unwavering commitment to the environment. Today, no herb tea company goes as far to protect the Earth and its precious resources-this package and its contents being testimony. There is no plastic shrink wrap on the outside. The box is 100% recycled board that can be recycled again. The finish is soy-bean testimony. Our tea bags are English Pillow Style, with no strings, tags or staples attached. Even the tea bag paper is recyclable. And all our bags are oxygen bleached, not chlorine bleached, to safeguard you and our ground water. Degradable. Recyclable. Reusable. The key component of each is the word able . At Alvita, we wholeheartedly believe we are all able to play a key role in preserving the wondrous world we live in. For us, it starts with offering you the most environmentally safe and responsible herb teas possible.
Ingredients:
Parsley.
Ingredients Updated: 2/25/1999
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