Cooking with Herbs – Parsley

Pin on PinterestShare on FacebookTweet about this on TwitterShare on StumbleUponShare on YummlyShare on Google+

Cooking with ParsleyParsley is the 5th herb presented in this six-part series on cooking with herbs. Parsley is probably to most used and well-known of all herbs. I’m sure you’ve seen it used as a garnish at restaurants, however if you are not using it in your cooking, you are missing out.

Growing Parsley

Parsley is a biennial, which means it comes back after the first year in the garden. The second year it produces flowers and sets seeds to end its life cycle.  It is reported to be hardy to zone 6, but even if it makes it through the winter, most agree that the second year leaves are not as tasty, so you are better off treating it as an annual. Parsley can be grown from seed but is very slow to germinate and doesn’t like to be transplanted, so I buy it already started from the nursery.

Harvesting Parsley

Parsley is best harvested by cutting the outer leaves near the bottom of the plant. This is the oldest growth, and removing them will encourage the plant to produce more stems and create a healthy bushy plant.

Parsley StatsPreserving Parsley

Parsley is one of the few herbs I do not preserve. It really doesn’t taste good when dried. You can use the freezing method as described earlier with the other herbs in this series, however, I find that in our region large bunches of parsley are available in the grocery store at an affordable price, which is why I just buy it in the off-season and keep it in a glass with some water in the refrigerator.

Cooking with Parsley

When it comes to cooking I use Petroselinum crispum ‘ neapolitanum,’ or Italian parsley. This is the flat leaf parsley, which has a stronger flavor than curly parsley. It adds a freshness to many dishes such as soups, casseroles, sauces and dressings. Like most herbs, obtaining the best flavor can be accomplished by adding it at the end of the cooking process.


Spaghetti with Clams & Parsley
Parsley Potatoes
Pin on PinterestShare on FacebookTweet about this on TwitterShare on StumbleUponShare on YummlyShare on Google+
About Patti Estep

Patti is the creator of Garden Matter, a home and garden blog filled with projects to inspire your creative side. She loves crafting, gardening, decorating and entertaining at her home in Pennsylvania. When she is not working on a project at home or searching for treasures at nurseries and thrift stores with her girlfriends, you’ll probably find her with family and friends, at a restaurant, or home party enjoying new and different food adventures.

Affiliate Account Garden Matter/Patti Estep is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to

Leave a Comment