Parsley
A clean, grassy herb that freshens and finishes almost any savory dish.
Also known as: flat-leaf parsley, Italian parsley, curly parsley, Petroselinum crispum
Overview
Parsley is a versatile, clean-tasting herb that brightens a huge range of savory cooking. Flat-leaf (Italian) parsley has the fullest flavor and is preferred for cooking, while curly parsley is milder and often used as a garnish. Far more than decoration, it adds fresh, grassy lift to sauces, salads, and stews.
It is the backbone of tabbouleh, salsa verde, chimichurri, and gremolata, and a handful stirred in at the end wakes up soups, roasted vegetables, and grain dishes. Sturdier than many herbs, it holds its color and flavor well and its stems are full of taste.
Culinary Uses
- Chopped fresh over roasts, grains, soups, and vegetables.
- Blended into salsa verde, chimichurri, and pesto-style sauces.
- Starred in salads like tabbouleh with bulgur and lemon.
- Combined with lemon zest and garlic as gremolata.
Flavor Profile
- Clean, grassy, and mildly peppery with a fresh finish.
- Flat-leaf is more robust; curly is milder and decorative.
- Brightens rich and heavy dishes without overpowering them.
Storage
- Refrigerate stems-down in water, loosely covered, for a week or more.
- Or wrap in a damp towel in a bag in the crisper drawer.
- Freeze chopped parsley in ice cube trays with a little water or oil.
Preparation
- Wash and dry well to remove grit.
- Chop leaves and tender stems; save thick stems for stock.
- Add near the end of cooking or raw to keep its fresh flavor.
Nutrition
Parsley is very low in calories and exceptionally high in vitamin K.
It provides vitamin C and antioxidant plant compounds.
Very high; supports bone health and clotting.
An antioxidant supporting immunity.
From carotenoids in the leaves.
Flavonoids and aromatic oils.
Dietary Considerations
- Naturally vegan, vegetarian, and gluten-free.
- A fresh, low-sodium way to add flavor and color.
- High in vitamin K, which some on blood thinners monitor.
Nutrition information is educational and approximate; it varies by variety, portion, and preparation, and is not a substitute for professional dietary advice.
Common Pairings
Recipes with Parsley
Baked Lemon Garlic Cod with Parsley
Tender cod fillets baked with bright lemon, fragrant garlic, and fresh parsley for a simple, flavorful weeknight dinner.
Egyptian Hawawshi
Spiced ground beef mixed with onion, pepper, and herbs, stuffed into Egyptian flatbread and baked until crisp, a popular hand-held street food bursting with savoury flavour.
Egyptian Ful Medames
Egypt's national breakfast of slow-simmered fava beans mashed with olive oil, lemon, garlic, and cumin, hearty and protein-rich, traditionally scooped up with warm flatbread.
German Potato Salad
A warm, tangy Southern German-style potato salad dressed while hot with a bacon, onion, vinegar, and mustard dressing — no mayonnaise, just bright, savory flavor in every bite.
Bacalhau a Bras
A classic Portuguese dish of shredded salt cod bound with onions, matchstick potatoes, and softly scrambled eggs, finished with olives and parsley — humble ingredients turned into comfort.
Israeli Chopped Salad
The fresh, finely diced salad found on nearly every Israeli table — cucumbers and tomatoes with herbs, lemon, and olive oil, crisp and bright enough to serve with any meal or at breakfast.
Sabich
A beloved Israeli pita sandwich layering fried eggplant, hard-boiled egg, hummus, Israeli salad, and tahini with a bright hit of amba — a satisfying vegetarian street-food favorite.
Thieboudienne
Senegal's national dish — a majestic one-pot of fish and vegetables braised in a spiced tomato broth, then used to cook broken rice until deeply flavored and tinged red. A true celebration meal.
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