Parsley is the best known of all garnishes as its appearance is associated with a wide variety of plates spanning culinary landscapes throughout the globe. It is a member of the Umbelliferae family, which is a family of herbs known for their aromatic qualities and hallow stems. They often produce umbels of leaves and flowers at the peak of their stems, which curly parsley is most recognized for, its umbrella clusters of tightly curled leaves.

Parsleys leaves are the preferred utility of the plant and are sourced mainly for their decorative characteristics versus their flavor. They do have bright, fresh and herbaceous aromatics as well as flavor, though, and should be considered for their ability to cleanse the palate between courses or after a meal.

Nutritional Value

Mineral-rich and vitamin-rich parsley stems and leaves offer an excellent source of magnesium, iron, calcium, beta carotene and vitamin C.

Serving Ideas

Parsley is often used as a garnish but may also be eaten fresh, dried or cooked. Pair with other fresh and dried herbs, mushrooms, cheeses, pasta, tomatoes, potatoes, cucumbers, eggs, artichokes, seafood and meats. To store, keep dry and refrigerated until use.

Ethnic/Cultural Info

In the Middle East, parsley leaves are eaten as a vegetable and are a major player in tabbouleh. Used extensively in Western cooking, parsley is essential in French cuisine's bouquet garni, a mixture of fine herbs.

Geography/History

Parsley is native to the central Mediterranean region, yet it has been naturalized elsewhere in Europe, and widely cultivated throughout the Northern hemisphere.

Seasons/Availability

Parsley is available year round.