Shop products for Parsley 
Parsley’s tangy, slightly peppery taste helps bring out the flavour of other seasonings.
Parsley is one of the first herbs to appear in spring and is commonly used as a flavouring and a garnish. It has a tangy, slightly peppery taste that helps bring out the flavour of other herbs and seasonings, and provides a bright green colour contrast, too.
Varieties
Though there are more than 30 varieties of this herb, the most popular are curly-leaf parsley and Italian or flat-leaf parsley. The Italian variety, which is a deep blue-green, is more strongly flavored than the curly variety and stands up well to heat. Curly-leaf parsley is milder tasting, lighter green in colour, and less perishable.
In addition to fresh, parsley is sold as dried flakes. However, fresh is more flavorful.
Availability
Fresh curly leaf parsley is widely available year-round, whereas Italian parsley may only be available in gourmet produce markets.
Dried parsley is available in the spice section of most supermarkets year-round.
Preparation, uses, and tips
Parsley stems have a stronger flavour than the leaves, but both are used to flavour sauces, soups, salads, omelets, and stuffings. It can be used as a decorative garnish for virtually any dish, but do not reserve it to use just as a garnish. Use parsley generously—entire stems with their leaves. In fact, 1/2 cup (20g) of chopped parsley is not too much when combined with small boiled potatoes and butter. You can include it in steamed and blanched vegetable dishes, as a base for salad dressings, as a sauce ingredient, or generously strewn in soups and casseroles.
Soaking parsley in a marinade of oil and lemon juice or sautéing it with onions and tomatoes can improve its taste-enhancing properties.
Parsley is popular in Brazilian cooking where it is used to season onion or shrimp pies, potato and egg dishes, hearts of palm, seafood casseroles, and poultry. It’s also one of the basic French cooking herbs, often combined with chervil, and appears in the classic herb combination fines herbes, which usually features chervil, chives, parsley, and tarragon.
Parsley’s also an excellent natural breath freshener.
