Parsley’s tangy, slightly peppery taste helps bring out the flavor
of other seasonings.
Parsley is one of the first herbs to appear in spring and is commonly used as a flavoring
and a garnish. It has a tangy, slightly peppery taste that helps bring out the flavor of other
herbs and seasonings, and provides a bright green color contrast, too.
Varieties
Though there are more than 30 varieties of this herb, the most popular are curly-leaf
parsley and Italian or flat-leaf parsley. The Italian variety, which is a deep blue-green, is
more strongly flavored than the curly variety and stands up well to heat. Curly-leaf parsley
is milder tasting, lighter green in color, and less perishable.
In addition to fresh, parsley is sold as dried flakes. However, fresh is more
flavorful.
Buying and storing tips
Parsley is sold in bunches. Choose bright-green leaves that show no sign of wilting. Wash
fresh parsley, shake off excess moisture, and wrap it first in paper towels, then in a plastic
bag. Refrigerate for up to one week.
Availability
Fresh curly leaf parsley is widely available year-round, whereas Italian parsley may only
be available in gourmet produce markets.
Dried parsley is available in the spice section of most supermarkets year-round.
Preparation, uses, and tips
Parsley stems have a stronger flavor than the leaves, but both are used to flavor sauces,
soups, salads, omelets, and stuffings. It can be used as a decorative garnish for virtually
any dish, but do not reserve it to use just as a garnish. Use parsley generously—entire
stems with their leaves. In fact, 1/2 cup (20g) of chopped parsley is not too much when
combined with small boiled potatoes and butter. You can include it in steamed and
blanched vegetable dishes, as a base for salad
dressings, as a sauce ingredient, or generously strewn in soups and casseroles.
Soaking parsley in a marinade of oil and
lemon juice or sautéing it with
onions and tomatoes can improve its
taste-enhancing properties.
Parsley is popular in Brazilian cooking where it is used to season onion or shrimp pies, potato and egg dishes, hearts of palm, seafood casseroles, and poultry. It’s also one of the basic French
cooking herbs, often combined with chervil,
and appears in the classic herb combination fines herbes, which usually features
chervil, chives, parsley, and tarragon.
Parsley’s also an excellent natural breath freshener.
Nutritional Highlights
Parsley (fresh), 10 sprigs (10g)
Calories: 3.6
Protein: 0.3g
Carbohydrate: 0.6g
Total Fat: 0.08g
Fiber: 0.3g
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