Parsley is a fresh, grassy herb with a clean, slightly peppery flavor. It is used as a garnish, but it is also a main ingredient in many dishes.
- Botanical name
- Petroselinum crispum
- Type
- Fresh herb
- Native to
- The central and eastern Mediterranean
- Used most in
- The Middle East, Italy, France, Greece, Brazil and Eastern Europe
History
Parsley has been grown for more than two thousand years. The ancient Greeks used it for wreaths and as a symbol of victory, while the Romans ate it and used it to freshen breath. In the Middle Ages it spread through European monastery gardens, and Charlemagne is said to have grown it.
Where it comes from
Parsley is native to the Mediterranean region and now grows in temperate climates worldwide.
Where it is used most
Parsley is the star of Lebanese tabbouleh, Italian gremolata, French persillade and Argentine chimichurri. It is also widely used in Greek, Turkish and Eastern European cooking.
Varieties and types
Flat-leaf (Italian) parsley has more flavor and is preferred for cooking. Curly parsley is milder and mostly used as garnish. Parsley root is a root vegetable used in European soups.
Flavor and how to use it
Chop leaves and stems and add them at the end, or blend into sauces and dressings. Use it generously, as in a salad.
Buying, storing and substitutes
Keep stems in a glass of water in the fridge, loosely covered, for a week or more. Freeze chopped parsley for later. Cilantro or chervil can stand in, with a different flavor.
Recipes that use it
- Creamy Garlic Butter Chicken (Keto)
- Creamy Mushroom Risotto
- Crispy Falafel
- Mediterranean Chickpea Salad
- One-Pan Lemon Garlic Chicken Thighs
- Spaghetti Aglio e Olio
- Tabbouleh (Lebanese Parsley Salad)
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