Parsley, Now In High Demand
Marty Martindale

Years ago parsley was served often, in fact on most dinner plates. However, it was almost AA020929 never eaten, because formerly like kale, it was for “decoration.” Some said it was the chlorophyll in it which sweetened breath. Few tested the theory. Now, we enjoy parsley as a must-have ingredient as well as a flattering garnish. 

A cooking favorite in the Middle East, South America, Europe and the U.S. The two most popular types of parsley are the curley and flat-leaved Italian frequently mistaken for cilantro. Both the parsleys are used interchangeably. The latter is credited for being more fragrant. The best way to purchase the Italian type, and not cilantro, is to taste a leaf. 

Parsley has a vibrant, distinctive taste. A garnish of chopped parsley not only enhances appearance, it gives the dish an added taste dimension. Frequently referred to as “rock celery,” and related to celery, parsley is one of the most popular herbs in the world. 

Another parsley item is parsley root, resembling white carrots or parsnips. This root form is popular in Europe where they use it in soups. 

Native to the Mediterranean and grown there for more than 2,000 years, parsley was used medicinally before its kitchen use. It was also deemed sacred and used as a symbol by warriors and athletes. Some have linked Charlemagne with parsley believing he introduced it as an edible item. 

Parsley is very rich in vitamin K. It is also a good source for vitamins C and A, folate and iron. 

A word of warning, however, parsley contains measurable amounts of oxalates which can overwhelm some peoples’ livers or kidneys.  Therefore, because parsley is generally very good for you, eating constant, large amounts of it may not be wise.

The dried form of parsley, available in jars from the spice shelf, is disappointing and flavorless. Instead, opt for fresh parsley, flat or curly. Make sure to choose bunches which are vibrant, bushy-full and not limp. Do not select any with yellow leaves.

Store your parsley in plastic bags in produce tray. Wash it just before using. Plan to use within a few days, as it wilts quickly. 


Add parsley near the end of cooking a hot dish. This preserves its color, taste and nutritional value.


Boquet garni bundles



Garnish for all savory dishes

  • Mashed potatoes
  • Meat
  • Pairs well with oregano and basil
  • Pestos
  • Rice dishes
  • Salads
  • Salsa, salsa verde
  • Sandwishes
  • Sauce ingredient
  • Seafood
  • Soups
  • Stir frys
  • Stocks
  • Tabouli
  • Vegetables


Below Here are foodsites with parsley recipes.


Marty Martindale

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

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