Parsley

Parsley adds a fresh, mild taste with herbaceous notes.

Flavor

How to use it

Adding Freshness. Add fresh parsley last; it preserves flavor and color without heat.

Herb Boost in Soups. Add before serving; too much heat makes it bitter.

Common mistakes

• Heat makes parsley bitter.
• Dried parsley doesn't have fresh chlorophyll, reducing color impact.

What goes with parsley

• Garlic. Fresh parsley's green taste lightens garlic's pungency, as in gremolata and persillade.
• Preserved Lemon. Parsley's grassy freshness balances preserved lemon's salt.
• Lemon. Lemon's acidity lifts parsley's fresh aroma for marinades.
• Capers. Parsley's fresh notes lighten capers' salty punch.
• Bay Leaf. Bay and parsley stems build a classic herbal base for stocks and soups.
• Chickpea. Fresh parsley brightens chickpea's earthy, starchy flavor.
• Mushroom. Fresh parsley lifts mushroom's earthy depth.
• Harissa. Parsley's fresh, grassy flavor balances harissa's heat.

Try tonight

• Garnish grilled fish with fresh parsley.
• Toss into pasta for brightness.
• Add to tabbouleh salad.

Storage

Refrigerate wrapped in damp paper towels or keep dried in airtight containers.