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Parsley is extremely versatile and is one of the most nutritious herbs you can eat. 


It will keep in a plastic bag in the fridge for a week or more.

Cooking Tips

Parsley is one of the components of bouquet garni, a classic French seasoning used to flavor stock, soups, stews or any kind of braised dish. Traditionally, it includes parsley stems, thyme sprigs and bay leaf, either tied together with kitchen twine or placed in a cheesecloth. Parsley and other chlorophyll-rich vegetables such as leeks are particularly useful when making chicken stock, as they attract impurities, making it easier to get a clear stock.

Consider persillade, a raw mixture of finely chopped parsley and garlic, next time you’re cooking a bowl of pasta, rice, roasted vegetables or an omelet, that turns the ordinary into something special. The Italians add lemon zest and call it gremolata, this seasoning trio works magic on all varieties of grill or baked vegetables.


Salsa Verde (Italian Parsley Pesto)


Carrot Salad with Tahini, Crisped Chickpeas, and Parsley

Farro Salad with Root Vegetables, Honey, Harissa, & Parsley

Egg Salad with Herbs

Rice Pilaf

Quinoa Tabbouleh

Prune’s Famous Parsley Salad

Parsley Shallot Butter (amazing on Potatoes, Oysters, Roast Chicken, or Burgers)

Kale & Parsley Salad

Vegetable Fried Rice

Spiced Sweet Potato & Beet Sandwich with Feta

Marinated Lentils with Crunchy Vegetables

Image by pintando la luz
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