Who thought that mixing garlic, parsley, and shallot could be such an epiphany? A very  common herbal mixture in France, often used to flavour fancy meals like snails and lamb. Also an amazing addition to omelettes, salad dressings, and good old pasta! To make it even more interesting, try me with sour cream and experience your new favourite veggie dip!

Parsallot 12G (0.4 oz) | Parsallot 30 G (1.4 oz)