The Skinny on Herbs: Parsley
A cook's guide to the delicious, transformative powers of herbs—and how to pick the best of them.
Looking for healthy, simple ways to take a dish from bland to brilliant? Do what professional chefs do: Use herbs. We'll explain the look and taste of a dozen popular varieties and tell you how to best use them in your cooking.
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Parsley
Its Herbal Essence
It once had a bad name in this country, synonymous with a useless garnish that might as well have been made of plastic for the way people would brush it aside rather than eat it. But parsley deserves a seat of honour in the pantheon of herbs for its ability to freshen just about any dish as well as to boost the flavour of any other herb paired with it. Though the flat-leaf has a more mellow flavour than the curly-leaf variety, the latter has been unnecessarily bashed in the past decade. Both are perfectly delicious chopped into a dish as a last-minute addition.
Storing
Store in a plastic bag in the fridge and use within 4 to 5 days.
Using It in the Kitchen
You probably know parsley as the main component in a tabbouleh salad, but play around with it: Toss some, freshly chopped, over a spicy tomato and onion sauce for a classic "arrabbiata," or pair with chopped garlic and shallot (that irresistible "escargots" combination) to flavour fish.
Check out these recipes from our database that make the most of parsley:
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