Parsley
Parsley adds a fresh, mild taste with herbaceous notes.
Parsley is a leafy green herb from the same family as carrots, celery and dill. Flat-leaf (Italian) parsley tastes fresh, grassy and gently peppery, with a clean, slightly bitter herbal note; curly parsley is milder and crunchier.
Cooks love parsley because it makes heavy food taste lighter. It is the backbone of tabbouleh, gremolata, chimichurri and salsa verde, it brightens garlic and butter, and a handful chopped over almost any savoury dish adds colour and freshness.
Flavor profile
Aroma: fresh, herbaceous
Good to know
Origin: Mediterranean
Forms: flat-leaf, curly, dried
Season: Available year-round; garden parsley grows best in spring and autumn and keeps going well into winter.
Nutrition: Usually eaten in small amounts, so it adds flavour more than nutrition, though big handfuls in tabbouleh add plenty of greenery.
Storage: Trim the stems and stand the bunch in a jar of water in the fridge with a bag loosely over the top, or wrap it in damp paper towel; it keeps 1–2 weeks. Dry it well after washing, because wet leaves rot quickly. To freeze, chop it and freeze in ice-cube trays with oil or water for up to 6 months, or freeze whole sprigs in a bag and crumble them from frozen. Throw it away once the leaves turn slimy or black.
How to use parsley
Adding Freshness
Add fresh parsley last; it preserves flavor and color without heat.
Herb Boost in Soups
Add before serving; too much heat makes it bitter.
The science of parsley
- Parsley's fresh, green aroma comes from a mix of terpenes and leafy aldehydes, which are volatile and fade with long cooking. That is why it tastes brightest added at the end.
- Its vivid green comes from chlorophyll. Heat plus acid, such as lemon juice or vinegar, swaps the magnesium in chlorophyll for hydrogen and turns it olive-drab, so dress parsley salads and sauces just before serving.
- The stems hold more aroma than the leaves and stand up to heat. Tied into a bouquet garni or chopped into a stock or soup base, they give flavour without wilting into the dish.
- Drying removes most of parsley's volatile aroma and dulls its chlorophyll, so dried parsley adds a little colour but much less flavour than fresh.
- Blanching parsley for a few seconds and chilling it in iced water fixes its colour by deactivating enzymes, which is how chefs make bright green herb oils and sauces.
How to choose parsley
Choose bunches with deep green, crisp leaves and firm stems; avoid yellowing, wilting or slimy leaves. Flat-leaf parsley has more flavour and is the better all-rounder for cooking, while curly parsley holds its shape well as a garnish and in tabbouleh. It should smell fresh and grassy.
Substitutes for parsley
| Swap | Amount | What changes |
|---|---|---|
| Chervil | 1:1 | Delicate and slightly anise-like; great in egg and fish dishes. |
| Cilantro | 1:1 | More citrusy and pungent; best in Mexican, Indian and Southeast Asian dishes. |
| Celery leaves | 1:1 | From the same plant family, with a similar green, slightly bitter taste. |
| Dried parsley | 1 tsp dried per 1 tbsp fresh | Fine in cooked soups and stews, but adds little to salads or sauces. |
What goes with parsley
- Butter. Butter dissolves parsley’s subtle aromas, making them more apparent.
- Carrot. Parsley adds a hint of freshness to the sweet carrot.
- Lemon. Lemon's acidity lifts parsley's fresh aroma for marinades.
- Mint. Parsley and mint provide a refreshing aroma contrast in salads.
- Tahini. Parsley’s freshness lightens tahini’s dense nuttiness.
- Anchovy. Parsley's fresh notes balance anchovy's intense savoriness.
- Capers. Parsley's fresh notes lighten capers' salty punch.
- Sunflower Seed. Parsley's freshness cuts through sunflower seeds' oiliness.
- Couscous. Parsley's bright green notes bring life to couscous.
- Artichoke. Fresh parsley lifts the dense, earthy flavor of cooked artichoke.
Mistakes to avoid
- Heat makes parsley bitter.
- Dried parsley doesn't have fresh chlorophyll, reducing color impact.
Ideas for tonight
- Garnish grilled fish with fresh parsley.
- Toss into pasta for brightness.
- Add to tabbouleh salad.
Parsley: questions
What is the difference between flat-leaf and curly parsley?
Flat-leaf (Italian) parsley has a stronger, fresher flavour and softer leaves, so it is better for cooking and sauces. Curly parsley is milder and crunchier, holding its shape as a garnish or in tabbouleh. You can swap them one for one.
Can you eat parsley stems?
Yes. Tender stems near the leaves can be chopped in with them. Thicker stems are full of flavour too, so add them to stocks, soups and sauces, then strain them out.
Why does my parsley sauce turn brown?
Acid and heat turn chlorophyll from bright green to olive-drab. Add lemon juice or vinegar just before serving, keep sauces cool, or blanch the parsley briefly to fix its colour.
Can you freeze fresh parsley?
Yes. Chop it and freeze in ice-cube trays with a little oil or water, or freeze whole sprigs in a bag and crumble them while still frozen. It keeps for about 6 months and is great in cooked dishes.
Is dried parsley worth using?
Only a little. Drying removes most of parsley's fresh aroma, so dried parsley adds colour more than flavour. Use fresh whenever you can, especially in salads and sauces.
How do you keep parsley fresh longer?
Treat it like flowers: trim the stems, stand it in a jar of water, cover loosely with a bag and keep it in the fridge. Change the water every few days.
What does parsley taste like?
Parsley adds a fresh, mild taste with herbaceous notes., with an aroma that is fresh, herbaceous.
What goes well with parsley?
Parsley pairs best with butter, carrot, lemon, mint, tahini. Butter dissolves parsley’s subtle aromas, making them more apparent.
How do you use parsley in cooking?
Adding Freshness: add fresh parsley last; it preserves flavor and color without heat.
How should you store parsley?
Refrigerate wrapped in damp paper towels or keep dried in airtight containers.
What is the most common mistake with parsley?
Heat makes parsley bitter.
Garlic
Lemon
Mint
Couscous
Chickpea
Bay Leaf
Cilantro
Dill
