What is it?

Not to be confused with cilantro, parsley is native to the central Mediterranean regions of Europe and is cultivated as an herb and a spice.

Flavour profile

An aromatic herb, with hints of lemon, slightly peppery, and bitter. It is also a good substitute for salt in dishes.

What does it pair well with?

Potatoes, tomato-based sauces, poultry, grain-based salads, seafood, and egg dishes. However, parsley does pair well with majority of dishes as it enhances the flavour and appearance of most foods.

Nutritional facts

One cup of parsley provides 1,230 percent of the recommended intake of vitamin K. It’s also a great source of vitamin C and A.

Ratio for converting fresh herbs to dried herbs

2 tsp fresh = 1 tsp dried

How to store

Rinse your parsley then dab dry with paper towel. Use that same paper towel to loosely wrap the parsley and place into a resealable bag. Seal the bag and place in the fridge.


Parsley has been mentioned throughout history, but has not always been used for culinary or medicinal purposes. It was first discovered amongst the ancient Greeks growing on hillsides. At first, Greeks would create wreath-like crowns to bestow upon the heads of winners at sport events, similar to the wreaths used to honour the Olympians.

Contrary to the positive symbol of the plant amongst the Greeks, parsley was surrounded by much superstition during the medieval period due to it’s long germination period. People thought it was because the seeds had to travel to hell and back seven times prior to sprouting. As a result, many farmers were very afraid of the plant and many refused to grow it.