Italian Parsley

Meet Parsley

‘Neapolitanum’ Italian, French, or flat leaf parsley (Petroselinum crispum) is a biennial herb native to the Mediterranean that has been cultivated for culinary and medicinal uses for centuries. Parsley has a bright, fresh flavor that has been made famous by culinary uses including chimichurri, tabbouleh, and bouquet garni. It’s indispensable in kitchens around the globe and its benefits in the garden and home make it an all-season must-have herb.

Common Uses & Benefits

• High in antioxidants: Contains flavonoids, carotenoids, and vitamin C, which help protect cells from oxidative stress and inflammation (1)(2)

• Supports immunity: High vitamin C content also contributes to immune defense and collagen production (3)

• Bone health: Excellent source of Vitamin K, essential for bone strength and blood clotting. One tablespoon contains 70% of the recommended daily requirement. (4)

• Aids digestion: Parsley tea has been used historically as a diuretic, helping reduce water retention, bloating, and gas. (5)

• Cuisine: Widely used in Mediterranean, Middle Eastern, and South American cuisine, among others. Parsley’s versatility makes it a year-round herb for kitchens and gardens.

• Freshens breath: Try eating your garnish. Chewing parsley for 60 seconds freshens breath as its high chlorophyll content neutralizes odors while its essential oils add a clean, herbal scent.

How to Grow Parsley: A Step-by-Step Guide

Follow these pointers for a flavorful harvest:

• When to plant: Sow outside 4–6 weeks before your average last frost date, with soil temperatures of at least 50˚F. Or start seeds inside 6–8 weeks before your average last frost date. (6)

• Sun and soil: Full sun or light shade with rich, moist, well-drained soil

• Planting: 3 seeds every 8". Parsley has a low germination rate, so some gardeners soak their seeds overnight before sowing. (7)

• Depth: 1/4"

• Spacing: Use thinned seedlings in salad or stir fry until the final spacing is 1 plant per 8–9".

• Water: Keep soil consistently moist but not waterlogged.

• Pruning: Harvest leaves from the outside first, leaving the center leaves to grow.

Parsley & Sustainability

• Self-reliance: Using home grown herbs instead of commercially grown produce is a sustainable practice. 

• Low input requirements: Parsley doesn’t need synthetic fertilizers or pesticides so it can be grown organically. (8)

• High output: Parsley produces a large amount of foliage in a small space, making it efficient for home gardens. 

• Minimal waste: Parsley leaves, stems and roots can all be used in the kitchen. Save seeds to grow more parsley, reducing cost and waste. (9)

• Companion planting: Parsley is an excellent companion plant for roses as it may ward off Japanese beetles and aphids. (10)

• Beneficial insect support: When parsley is allowed to flower in its second year, the umbels feed hoverflies and parasitic wasps. (11)

Harvesting & Drying

Begin harvesting once the plant reaches a healthy size and has several stems of mature leaves; harvest in the morning after dew evaporates for best flavor and oil content.

Snip stems with clean shears. Pruning and shaping your parsley will encourage new growth; however, avoid removing more than one‑third of the plant at a time. Wash stems in cool water and rinse clean.

Dehydrating or oven-drying: Remove leaves from stems and spread in a single layer on a tray at low heat (90-95˚F) until crisp.

Store whole dried leaves in airtight jars, away from light and heat. For maximum flavor, crush or grind only when ready to use.

Flavor Profile & Culinary Inspiration

• Tasting notes: Refreshing, “green”, clean, grassy, zesty, just a bit peppery, and a touch bitter. (12) (13)

• Pairings: Lemon, garlic, tomatoes, potatoes, beans, eggs, fish, chicken, lamb, tabbouleh, gremolata, chimichurri, magic green sauces, pesto, salads, stews, dressings, and bouquet garni.

• Culinary uses: Fold into salads, blend into sauces, finish soups, brighten marinades, mix into herb butters, sprinkle over roasted vegetables, or stir into grains. Use fresh for vibrancy or dried for gentle herbaceous depth in Mediterranean, European, Middle Eastern, and South American dishes, among others. Add as a garnish to cocktails or savory beverages for a clean, green lift.

Spice Blend: Chimichurri Dry Spice Blend

This dry chimichurri blend captures the spirit of the classic sauce in a shelf‑stable, garden‑bright form. Parsley, garlic, oregano, and paprika come together with lemon zest and red pepper, creating a seasoning that enlivens simple ingredients without overpowering them. Use it as a dry rub, a finishing sprinkle, or hydrate it with olive oil and vinegar for an instant chimichurri sauce.

Ingredients:

4 tbsp dried parsley

1 tbsp dried garlic flakes

1 tbsp dried onion or shallot flakes

1 tbsp dried paprika

1 tbsp dried oregano

1 ½ tsp red pepper flakes

1 tsp dried lemon zest

Instructions:

Coarsely grind herbs individually in an herb grinder, mortar and pestle, or with your hands. Combine all ingredients in a mixing bowl and stir until evenly combined. Store in an airtight container, out of direct sunlight. When you’re ready to use them, gently crush the herbs between your fingers to awaken their essential oils, releasing a burst of aroma and flavor that’s often hidden in dried form. 

To make a wet chimichurri, combine 2 tbsp of dried herbs and add 1 tbsp extra-virgin olive oil (EVOO), 1 tsp red wine vinegar, and salt and pepper to taste.

For best flavor, use within six months.

Recipe: Chicken Chimichurri Soup

This South American–inspired chicken soup builds flavor with roasted, spice‑rubbed chicken; rich homemade bone broth; and a medley of root vegetables simmered until tender. Our dried chimichurri blend adds herbal warmth and depth, while a final spoonful of gremolata brings a fresh, aromatic finish. Hearty, vibrant, and deeply satisfying.

Ingredients: 

1 whole chicken

1.5 tbsp EVOO + more for rubbing the chicken

1 cup diced onion

1 diced celery stick

2 finely diced garlic cloves

4 cups water

2 jalapeños, deseeded and sliced into rings

1 cup peeled and cubed sweet potato

1 cup peeled and cubed yucca

1 cubed yellow potato

1 cup peeled and cubed pumpkin

1 peeled and cubed chayote squash

2" piece of ginger peeled and diced into matchsticks

1 ear of corn cut into 5 or 6 chunks

Instructions:

1. Cook the chicken: Pre-heat oven to 375˚F. Place a whole chicken in a large roasting pan, rub it with EVOO, then sprinkle salt, pepper and a generous amount of Chimichurri Dry Spice Blend over it. Roast 90 minutes or until done. Remove chicken from oven. When cool enough to handle, remove all meat from the bones and set aside.

2. Make bone broth: Add chicken bones, skin, and pan drippings into a large pot, cover with water and simmer for a couple of hours. Then strain bones and skin from the pot and discard. Set bone broth aside.

3. Assemble the soup: In the large pot, add olive oil and lightly brown onion, celery, and garlic. Add bone broth, water, jalapeño, sweet potato, yucca, carrot, yellow potato, and pumpkin. Simmer until root vegetables are tender. 

4. Add more veggies: Add chayote squash, ginger, and corn, then simmer for 20 minutes. These vegetables cook much more quickly, so they only need a short time in the pot.

5. Add cooked chicken: You’ll only need about half of the roasted chicken for this recipe. Cut the meat into bite‑size pieces and add it to the pot. Since it’s already fully cooked and can lose flavor if simmered too long, simply warm it through for about 10 minutes before serving.

6. Serve: Top with a spoonful of Garlic Lovers Gremolata and serve with Brazilian Cheese Breads. Makes 6 hearty bowls. 

Make it your own: To make this soup vegetarian or vegan, substitute two quarts vegetable broth for the bone broth and water and use plant-based chicken. Chayote and yucca can be swapped for potatoes, sweet potatoes, other squashes, carrots, or any vegetables you’d prefer.

Recipe: Garlic Lovers Gremolata

A classic Italian finishing condiment made bolder for garlic lovers. Fresh parsley, smooth garlic paste, and lemon zest create a bright, aromatic mixture that adds instant lift to soups, roasted vegetables, grilled meats, and seafood. Use it dry and fluffy, or add olive oil for a spoonable, sauce‑like version.

Ingredients:

1 bunch parsley, very finely chopped

4 large cloves of garlic, minced to a paste

1 large lemon, zested

1/2 teaspoon salt or to taste

2 tbsp EVOO (optional for a spoonable, sauce-like version)

1 tsp lemon juice (optional for extra brightness)

Instructions:

1. Prep the parsley: Wash and dry thoroughly, then strip the stems and chop the leaves very fine.

2. Make garlic paste: Mince the garlic then drag the flat of your knife across it with salt until it becomes a smooth paste. This gives the garlic a lushness instead of harshness.

3. Combine: Mix parsley, garlic, and lemon zest until fully blended. Add lemon juice to bring out the flavors. It’s traditional to leave it dry, but you can also add EVOO for a richer version.

4. Enjoy: Use immediately for best flavor. Store in the refrigerator for up to 24 hours.

Sources

(1) Pub Med: National Library of Medicine: National Center for Biotechnology Information: Renal health benefits and therapeutic effects of parsley (Petroselinum crispum): a review: https://pmc.ncbi.nlm.nih.gov/articles/PMC11672790/

(2) Roots of Medicine and College of Pharmacy Medicinal Garden, Iowa University: Parsley: https://dsps.lib.uiowa.edu/roots/parsley-2/

(3) Nourish Cooking Co: Parsley- Health Benefits and Nutritional Facts: https://nourishcookingco.com/blogs/blog/parsley-health-benefits-and-nutritional-facts?srsltid=AfmBOop4j1a8Zd77X6YB6fLCxVRMC0gubrCMIghWdjsIDvE-hFu1QbBh

(4) WebMD: Health Benefits of Parsley: https://www.webmd.com/diet/health-benefits-parsley

5) Tea & Coffee: Parsley Tea Benefits: https://www.tea-and-coffee.com/blog/parsley-tea-benefits?srsltid=AfmBOopeVKJzg1dDFSXhJ48AvttLlBR9meRyXvuTdGbDrK4mVARns1QQ

(6) Gardenary: How to grow parsley in an organic herb garden: https://www.gardenary.com/blog/how-to-grow-parsley-in-an-organic-herb-garden

(7) GrowVeg: Growing parsley to use year-round: https://www.growveg.com/guides/growing-parsley-to-use-year-round/

(8) University of California Agriculture and Natural Resources: UC Marin Master Gardeners: Parsley: https://ucanr.edu/site/uc-marin-master-gardeners/document/parsley#:~:text=Plant%20in%20well%2Ddrained%20soil,Storage

(9) Lesley Bremness: The Complete Book of Herbs: Parsley, page 108

(10) New York Botanical Garden: LuEsther T. Mertz Library Plant & Research Guides: Companion Planting for Roses: https://libguides.nybg.org/companionplantingroses

(11) New York Botanical Garden: LuEsther T. Mertz Library Plant & Research Guides: Parsley: https://libguides.nybg.org/parsley

(12) Allrecipies: What is parsley?: https://www.allrecipes.com/article/what-is-parsley/

(13) Mashed.com: What is Parsley Really And What Does It Taste Like?: https://www.mashed.com/487919/what-is-parsley-really-and-what-does-it-taste-like/

Many thanks to Max and Joni for creating this Blog.