Parsley
Vibrant, intensely aromatic flat-leaf herbs that pack a bright, grassy punch with notes of pepper and citrus
Storage
Store in the crisper drawer in a plastic bag with a few holes for air circulation. For longer life, trim stems and keep in a jar of water in the fridge like fresh flowers. Parsley is quite hardy and handles washing well - just make sure to dry it thoroughly before storing to prevent slimy spots.
Shelf Life
10-14 days when stored properly in water
Flavor & Texture
Fresh parsley delivers bright, grassy flavors with subtle peppery notes and a clean finish when raw. Flat-leaf varieties offer more robust, complex flavor than curly types. Raw leaves have a crisp, slightly chewy texture that becomes tender and aromatic when cooked, releasing herbaceous oils.
Prep Tips
Wash thoroughly in cold water to remove grit that hides in the leaves, then spin completely dry in a salad spinner or pat with paper towels. Remove thick stems but keep tender ones for extra flavor. Chop by hand with a sharp knife rather than a food processor to prevent bruising and maintain texture.
How to Use It
- Raw in tabbouleh and Middle Eastern herb salads
- Blended into chimichurri sauce for grilled meats
- Mixed into pesto as a peppery alternative to basil
- Stirred fresh into soups and stews just before serving
- Use in place of cilantro in most recipes.
Tastes Great With
lemon, garlic, olive oil, tomatoes, bulgur wheat, mint, oregano, red wine vinegar, feta cheese, chickpeas, cucumber
Watch Out For
Yellowing leaves indicate age—use quickly once this starts. Parsley holds onto dirt and grit stubbornly, so wash extra thoroughly. Wet parsley spoils rapidly, so ensure it's completely dry before storing. Avoid chopping too far in advance as it loses vibrancy.
Fun Fact
Parsley was considered sacred by ancient Greeks who used it to crown victorious athletes and decorate tombs. This powerhouse herb contains more vitamin C than oranges and was historically chewed to freshen breath and aid digestion after meals.