Region of Origin
Commodity:
Parsley
Description & Origin
Parsley is an annual herb in the carrot family and one of the most popular culinary herbs. This soft but hardy herb is known for its dark, grassy-green color and characteristic bold flavor. While there is a variety of parsley grown for its edible taproot, the two most well-known varieties are used as herbs, one with flat leaves and the other with frilled, curly leaves. Both types of parsley have a...
Health Benefits & Nutrition
Parsley is a good source of vitamin A, vitamin K, and potassium. It also contains vitamin C, calcium, folic acid, iron, and phosphorus. The essential oils found in parsley are being studied for their anti-cancer activities.
Our Varieties
Parsley Curly
Description
Curly parsley has green crinkled, ruffled, curly leaves that have significant loft. Compared to Italian parsley, curly parsley is a more vibrant, lighter green color that is often tinged with yellow. The flavor of curly parsley is slightly earthy and bitter with a hint of iron and a strong grassy aroma. Some say that it has a stronger flavor than flat-leaved parsley.
Variety Tips & Tricks
Curly parsley has a reputation as a dated garnish, but some chefs believe that curly parsley is superior to the more common flat-leaf parsley. When chopped fine, it retains some loft and pleasant “fluffiness,” whereas flat parsley tends to turn into small shards that don’t enhance a dish’s texture. It is also thought to have a stronger flavor that packs a punch when the freshness of parsley is intended to be center stage.
Commercial Availability (Grown for the US Market)
Parsley Italian
AKA: Flat-leaf Parsley
Description
Italian parsley has triangular, flat, and deeply toothed leaves. Each leaf is divided into three sections with multiple leaves growing along the tops of the stems. Italian parsley is considered less bitter than curly parsley, but they have a very similar flavor. The flavor is often described as fresh and green, with hints of citrus, clove, and nutmeg.
Variety Tips & Tricks
Italian parsley is far and away the most common type of parsley on the modern culinary scene. It is versatile and easy to use, with a fresh flavor, strong aroma, and deep green color.
Commercial Availability (Grown for the US Market)
Foodservice Tips
Traditional Culinary Uses
Parsley is one of the most ubiquitous culinary herbs in Europe and the US. While parsley has been overlooked in modern times as an afterthought or cosmetic garnish rather than functional addition to dishes, it plays a crucial role in the cuisines of many regions, including food of the Levant, Morocco, Greece, and France. Dishes and sauces such as tabbouleh, chimichurri, mole verde, or the Persian omelet kuku sabzi all rely on parsley as a dominant ingredient. It even has a classic French sauce all to itself, persillade, and is one of four herbs making up fines herbes, the most important combination of soft herbs in French cuisines. Parsley adds a prominent vegetal flavor and grassy aroma to dishes in need of added freshness. It is most often added at the end of cooking, but parsley is hardy enough that it can stand up to heat. It is even sometimes quickly blanched before adding to sauces to preserve its fresh green color.
Flavor Pairings
Lemon, Garlic, Potato, Cucumber, Tomato, Cilantro, Mint, Chive, Pomegranate, Squash, Bulger, Egg, Fresh Cheese, Chicken, Fish, Steak
How to Prepare
Gently wash parsley in a bowl of cold water and allow to air dry on a towel. Leaves can be picked from the stems for use in garnish.
How to Store in the Kitchen
Store fresh parsley in the refrigerator in a jar of water, like a bouquet, with a plastic bag over the top to encase the bunch. Change the water and trim the stems approximately one centimeter every few days. Ensure the leaves do not touch the water. This method results in the longest possible shelf life.
Fight Food Waste Tips for root to stem cooking
Parsley stems are not typically used as a garnish, but they can be used in blended sauces such as mole verde, chimichurri, or pesto. They’re also excellent added to broth or stock.
Warehouse Storage & Handling
Maintain these conditions for optimal short-term storage shelf life.*
IDEAL STORAGE TEMP:
32°F
RECOMMENDED TEMP STORAGE ZONE:
32-39°F (Cold Storage)
SUBJECT TO CHILLING INJURY:
No
RELATIVE HUMIDITY:
95-100%
PRODUCES ETHYLENE:
Yes – Very Low
SENSITIVE TO ETHYLENE:
Yes – High
ETHYLENE RECOMMENDATIONS:
Exposure to ethylene will cause parsley to turn yellow and accelerate decay. Do not store parsley near ethylene producing items.
Quality Assessment
Parsley should be turgid and fresh with dark green to light green leaves and a fresh smell. Curley parsley has a lighter color than Italian parsley, which should have dark green leaves. It should be free from defects such as yellowing, leaf damage, or decay.
Important Handling
Parsley should be stored cold and damp. The flavorful essential oils in herbs tend to decrease over time, even before the herb visually declines, so herbs should be moved as quickly as possible through the supply chain.
Optimum Shelf Life
Depending on variety, conditions at harvest, and handling, parsley may last up to 1-2 weeks.