Parsley – Flat, Curly

This familiar herb enhances savory food worldwide, from the Mediterranean to France.

Parsley, which is native to the Mediterranean, must surely be one of the world’s most versatile and well-used herbs – there are few savory dishes that do not benefit from its clean, grassy flavor and vivid green appearance.  There are two main culinary varieties of this herb: curly-leafed parsley and flat-leafed Italian parsley.  The latter has a stronger flavor, but the two are more or less interchangeable.  Parsley is one of the most nutritious herbs, containing large quantities of vitamins A and C, as well as significant amounts of potassium, calcium, phosphorus, magnesium, and iron.  Even the Romans, who ate parsley, knew it was very good for them; believing it relieved drunkenness, they placed bouquets of the herb on the banqueting table to absorb “wine vapors.”


Curly-leafed parsley needs thorough washing to remove any trapped dirt and can be washed and then dried in a salad spinner.  Store parsley with its stalks in a container of water in the refrigerator and with a plastic bag sealing the cup and leaves.  It can also be stored wrapped in damp paper towels, then loosely sealed in a plastic bag.  It will keep for about 4 days.