Skip to content
FriendsPantry

Fresh herbs · Fresh herbs

Parsley

Bright green herb with a fresh, grassy taste; flat-leaf is preferred for cooking, curly for garnish.

Also called: flat-leaf parsley, italian parsley, maydanoz, perejil

A kind of fresh herbs

186 recipes with it

What it is

Parsley is a leafy herb with deeply divided leaves. Flat-leaf (Italian) parsley has a stronger, cleaner flavour; curly parsley is milder and crisper. It looks a little like coriander leaves but smells grassy rather than citrusy-soapy, and its leaves are more pointed.

Petroselinum crispum

How it’s used

  • Tabbouleh and herb salads
  • Gremolata, chimichurri and salsa verde
  • Stirred into soups, stews and grains
  • Garnishing fish and potatoes
  • Falafel and kofta mixtures

Characteristics

Taste
Fresh, grassy, slightly peppery.
Sold as
fresh, dried
Cooking uses
Usually eaten raw, Used as a garnish, Mainly a seasoning

Varieties

  • Flat-leaf (Italian)
  • Curly

Storage

Refrigerated. Stand stems in a glass of water, loosely covered, or wrap in damp paper in a bag.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free

Nutrition per 100 g

Energy
36 kcal
Protein
2.97 g
Carbohydrate
6.33 g
Fat
0.79 g
Fibre
3.3 g
Sugars
0.85 g

USDA FoodData Central: Parsley, fresh.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Coriander leaves — Works where a fresh green herb is wanted, but the flavour is quite different.
  • Chives — For garnish; milder and oniony.

Related ingredients

Recipes with parsley

See all 186

174 more

More fresh herbs