Parsley is a flavorful herb, native to the Mediterranean region. It can be sprinkled onto almost any dish for added flavor, or used as beautiful, edible garnish!
Storage Tips
Parsley is best used as soon as possible, but if you need to store parsley, trim the stems and place them into a jar with about an inch of water in the bottom. Place a plastic bag over the leaves and refrigerate.
Nutrition
Parsley is a great source for vitamins A, C, and K. In fact, just 1 tablespoon can provide 77% of the recommended daily value of vitamin K! Vitamin K plays an essential role in blood clotting and also helps to build healthy bones. (See more parsley nutrition facts on Self.com.)
Seasonality
May, Jun, Jul, Aug, Sep, Oct, Nov,
Recipes
10 Easy Ways to Preserve Herbs
Acorn Squash Stuffed with Rice, Apples and Chevre
Armenian Stuffed Cabbage (Vegetarian)
Ash-e Reshteh (Iranian Noodle Soup)
Baja Butternut Squash Soup
Basil Marinara
Basmati Rice with Sweet Onions and Summer Herbs
Beet and Chickpea Salad
Black Radish and Potato Salad
Braised Scarlet Turnips
Braised Turnips, Carrots, and Onions
Cajun Stuffed Peppers
Caramelized Onion-Potato-Carrot Kugel
Carrot, Turnip, and Lentil Soup
Cauliflower Steaks with Chimichurri
Cherry Tomato and Cucumber Salad
Chervil (Or, Parsley) Carrots
Chickpea Pumpkin Burger
Cock-a-Leekie
Cream of Sunchoke Soup
Creamy Cucumber Soup
Crispy Brussel Sprouts with a Garlic Aioli
Crispy Celery Salad
Fresh Corn Salad
Garlic Butter Roasted Mushrooms
Garlic Scape Potato Leek Soup
Golden Parsley Potatoes
Green Beans with Chives
Green Beans with Lemon and Pine Nuts
Green Herb Hummus
Grilled Artichokes with Parsley and Garlic
Grilled Sesame Shrimp Over Crunchy Herb Salad
Gumbo z’herbes
Herb, Chard, and Feta Soup
Irish Beef Stew
Jamie Oliver’s Smoked Beets
Kitchen Scrap Vegetable Broth
Kohlrabi Risotto
Kohlrabi Soup
Lebanese Tabbouleh
Leek and Turnip Risotto
Lentil Soup with Carrots, Turnips, and Kale
Marinated Leeks with Herbs
Michelle Obama’s Kid-Friendly Cauliflower Mac and Cheese
Mixed Mushroom Risotto
MOROCCAN RAW CARROT SALAD
Parsley Potatoes
PCC Emerald City Salad
Pea Shoot Salad with Chorizo, Almonds, Lentils, and Couscous
Pomelo Tabbouleh
Portuguese Kale Soup
Potato and Onion Frittata
Potatoes Roasted with Saffron
Provencal Winter Squash with White Beans
Quick Fish Filets Over Cherry Tomatoes
Quinoa Stuffed Bell Peppers
Ratatouille
Red Cabbage and Avocado Salad
Roasted Butternut Squash Ravioli with Sage Brown Butter Sauce
Roasted Carrot, Parsnip and Potato Soup
Roasted Carrots With Fresh Thyme
Roasted Tomatoes with Garlic, Gorgonzola and Herbs
Rustic Vegetable-Beet Soup
Salad of Kumquats, Dates and Shaved Parmesan
Sautéed Fiddlehead Ferns with Parsley and Garlic
Sauteed Garlic Scapes
Scalloped Macomber Rutabagas
Seven Vegetable Couscous
Shredded Kale Salad with Pancetta and Hard-Cooked Egg
Spanish Sweet Potato Tortilla with Salsa Verde
Spinach Lasagna
Steamed Whole Artichokes
Stir-Fried Corn with Chilli, Ginger, Garlic and Parsley
Stuffed Artichokes
Summer Quinoa Salad by Tina
Summer Squash Fritters
Sunchoke Apple Soup
Sunchoke, Turnip and Citrus Salad
Super Simple Gazpacho (“Guy-zpacho”)
Sweet Potatoes, Apples, and Braising Greens
Sweet Sauteed Garlic Scapes
Tomato, Spelt and Herb Salad
Turkey, Kale and Brown Rice Soup
Upside-Down Beet Salad
Vegetable Paella
Vegetarian Eggplant Stew
Warm Potato Salad With Goat Cheese
Zesty Meyer Lemon Dressing
Zucchini Fritters (Kolokitho Keftedes)
Zucchini, Onion and Ricotta Pie