We are most familiar with this fresh bright green herb as a garnish. Parsley is the silent partner in many Italian, Mexican and Mediterranean recipes where it contributes a delicious peppery flavour.


There are over 30 varieties of this herb. The most common ones are:

  • Italian parsley - large, flat leaves, slight celery taste
  • Curly parsley- leaves that frill or curl. Most common for garnish.


  • Available all year round in the grocery store, although it's peak season is summer.


  • Look for firm stems and unwilted leaves with no yellow discolouration.


  • Refrigerate: Wrap leaves in plastic and place stems in a glass of water in the refrigerator for up to 5 days. Change water every other day.
  • Freeze: Finely chop and freeze in ice cube trays with a little water. Once frozen store in freezer bags. Simply add parsley ice cubes to cooked dishes when needed.
  • To Dry: Spread leaves in a shaded, well ventilated area for 3 to 5 days, until they are dry and crisp. Or, spread out on paper towels and microwave on high for 2 minutes. If leaves turn black when drying, discard.
  • Store dried herbs in a cool dark place, in an airtight container.


  • Wash fresh parsley under cold water, shake off excess water and pat dry.
  • Finely chop leaves with a knife or cut with scissors if a larger chop is needed.
  • Add whole stocks (leaves removed) to soups or stews, when added flavour is needed, but green herb leaves are not visually desired. Remember to remove before serving.
  • Fresh herbs are tender and are best when added late in the cooking process…10 minutes before complete.

Pairs Well With

  • Grilled meat, poultry, stuffing, soups, stews, eggs, potatoes, salad, butter