Parsley - Flat Leaf

Quick Facts

Type: Herb
Availability: May- August
Quantity: Bunch
Use: Consumed raw or cooked
Grown: Field
Grown by: Production Intern

Storage and Preparation

Short Term Storage: Fresh parsley can be stored at room temperature or in the refrigerator.  Trim the ends of the stems of the parsley.  Place them in a glass jar filled with cold water (much like a fresh flower bouquet). Place a plastic bag loosely (still allowing for ventilation) over the leaves at the top of the jar.
Long Term Storage: Parsley leaves can be dried or frozen.  To dry leaves, tie in bunches and hang indoors in a well-ventilated area out of direct sunlight.  Leaves should dry in 5-10 days.  Leaves can also be dried in the oven.  Set oven temperature to lowest possible setting.  Place parsley leaves on a parchment lined cookie sheet.  Place cookie sheet in the oven with the door ajar to allow ventilation.  Keep leaves in oven until brittle.  If leaves turn brown, this means that they became too hot in the drying process and will not have flavor so should be discarded.  Once leaves are dry, store them in an air tight container for up to 6 months.  Parsley can be frozen easily to preserve flavor and color.  Chop leaves finely and combine with water making a paste.  Pour paste into ice cube trays to store. Once the cubes are frozen solid, place them in plastic bag in fridge.  Basil cubes can keep for up to 1 year.  Alternatively, combine parsley with oil (olive or vegetable) in a food processor to make a paste and pour paste into ice cube trays for later use. 
Preparation: Wash leaves under cool running water to remove dirt and pat dry before cooking or eating.

Pairings and Nutrition

Pairing: Parsley is commonly used in Middle Eastern, European, and American cooking.  Parsley is great to use as a garnish on potato, rice or meat dishes.  It is commonly added to soups, and sauces as well.  Parsley has a subtle fresh flavor that can complement many different types of dishes and cuisines

Nutrition: Parsley is very low in calories and high in vitamin K and vitamin C.

Parsley Recipes

Italian Chard Stuffing

  • 3/4 loaf (3/4 lb.) French bread
  • 1 1/2 cups nonfat milk
  • 2 pounds Italian sausages
  • 1 cup chopped parsley
  • 1 garlic clove, minced
  • 1 medium onion, chopped
  • 1/2 cup finely chopped celery
  • 1 1/2 pounds Swiss chard, stem ends trimmed, coarsely chopped
  • 1 1/2 cups freshly grated parmesan cheese
  • 1 1/2 teaspoons dried basil
  • 1/4 teaspoon dried rubbed sage
  • 1/4 teaspoon dried rosemary
  • Salt


  1. Cut bread into 1/2-in. slices. Place slices in a large bowl and add milk. Mix gently with a spoon to saturate with milk and let stand about 30 minutes. Stir occasionally.
  2. Meanwhile, place a 6- to 8-qt. pot over high heat. Squeeze sausages from casings into pot. Discard casings. Cook meat, stirring often to crumble, until lightly browned, 10 to 15 minutes; discard fat.
  3. Add parsley, garlic, onion, and celery. Cook, stirring often, until vegetables are lightly browned, 5 to 8 minutes.
  4. Add chard and 1/2 cup water and cook, stirring often, until wilted, about 5 minutes.
  5. With your hands, squeeze bread slices to break them into tiny pieces. Add cooked meat mixture, parmesan, basil, sage, and rosemary. Season with salt to taste.
  6. Preheat oven to 350°. Spoon stuffing into a shallow 3-qt. (9- by 13-in.) casserole. For moist stuffing, cover with foil; for crusty stuffing, do not cover.
  7. Bake until hot (at least 150° in center) or lightly browned, at least 30 minutes.
  8. Make ahead: Up to 1 day ahead, make stuffing, put in casserole, cover, and chill. Allow about 1 hour to bake.

Sweet Cabbage Slaw with Green Onion and Parsley

  • 1/2 large head green cabbage (about 6 cups coarsely chopped cabbage)
  • 3/4 cup chopped parsley
  • 3/4 cup thinly sliced green onion
  • 1/4 cup canola oil
  • 1/4 cup white vinegar
  • 1/2 cup sugar
  • salt to taste
  • freshly ground black pepper to taste


  1. Cut out core from cabbage, thinly slice and coarsely chop slices until you have about 6 cups chopped cabbage.
  2. Coarsely chop parsley
  3. Thinly slice green onions
  4. In small bowl, stir together the canola oil, white vinegar, sugar, salt, and pepper.
  5. Put chopped cabbage, chopped parsley, and sliced green onions into salad bowl and toss to combine. Add just enough dressing to moisten salad, and toss again. (You may not need all the dressing.)
  6. Serve immediately