Also known as flat-leaf parsley, Italian parsley is the best variety for cooking.

Chop and sprinkle over steamed vegetables. Mix into dips and add to green salads. Chop and stir into rice or mashed potatoes. Add to soups, sauces, stews, pasta, eggs, bread, biscuits, crépes and pasta.

Potted herbs can be placed on a kitchen counter or windowsill and used throughout the season with proper care, great for last minute inspirations that add a special "wow" to any meal.

Fresh cut herbs are great for immediate use and can generally be stored for several days.

More on Parsley

  • Parsley (petroselinum crispum) is a biennial herb with a fleshy root and finely divided, compound and curly leaves in a basal rosette. Greenish yellow flowers and small dry fruits are formed on erect double umbels in the second growing season. The wild forms of common parsley, as well as the cultivated Italian parsley (var. neapolitanum) have flat, non-curly leaves. Turnip-rooted parsley is a cultivar with edible roots.

    Parsley is native to Europe and western Asia. It is cultivated as a garnish, salad ingredient, spice and to a limited extent as a medicinal plant in many parts of the world.


    Features and Benefits (based on home remedies) of Parsley

    Leaves are most commonly used as a culinary herb.

    Parsley contains an essential oil (fruits: 2-6%; herb: 0.5%) which has very high levels of the phenylpropanoids apiol, myristicin or allyl-tetramethoxybenzol. Furthermore, it also contains biologically active flavonoids (including apiin) and traces of furanocoumarins.


    • Parsley leaf and root are employed to treat gastrointestinal and urinary tract disorders (treatment and prophylaxis of kidney gravel)
    • Leaves have been applied topically as emulcent and itch-relieving treatment for skin problems
    • Parsley leaf, root or fruits are commonly included in diuretic, laxative and slimming teas and in other diuretic preparations
    • It is able to render most scent odorless when chewed, even strong garlic odors
  • Vitamin/Nutritional Content

    The following table shows the nutritional data for FRESH and DRIED PARSLEY. Culinary use is recommended to be 1:3 for DRIED: FRESH herb. Hence 3.2 g of DRIED Parsley is equivalent to 10 g of FRESH Parsley. Fresh parsley is superior in essential oil, vitamin C, vitamin K and vitamin A content.

    Nutrient Unit  10 g FRESH PARSLEY 3.2 g DRIED PARSLEY
    Water g 8.77 0.19
    Energy kcal 4 9
    Protein g 0.3 0.85
    Total lipid (fat) g 0.08 0.18
    Carbohydrate, by difference g 0.63 1.62
    Fiber, total dietary g 0.3 0.9
    Sugars, total g 0.08 0.23
    Calcium, Ca mg 14 36
    Iron, Fe mg 0.62 0.71
    Magnesium, Mg mg 5 13
    Phosphorus, P mg 6 14
    Potassium, K mg 55 86
    Sodium, Na mg 6 14
    Zinc, Zn mg 0.11 0.17
    Vitamin C, total ascorbic acid mg 13.3 4
    Thiamin mg 0.009 0.006
    Riboflavin mg 0.01 0.076
    Niacin mg 0.131 0.318
    Vitamin B-6 mg 0.009 0.029
    Folate, DFE µg 15 6
    Vitamin B-12 µg 0 0
    Vitamin A, RAE µg 42 3
    Vitamin A, IU IU 842 62
    Vitamin E (alpha-tocopherol) mg 0.08 0.29
    Vitamin D (D2 + D3) µg 0 0
    Vitamin D IU 0 0
    Vitamin K (phylloquinone) µg 164 43.5
    Fatty acids, total saturated g 0.013 0.044
    Fatty acids, total monounsaturated g 0.03 0.024
    Fatty acids, total polyunsaturated g 0.012 0.1
  • Medicinal/Pharmacological Uses of Parsley (based on Research Papers)

    1. Myristin and apiol have a terminal methylene group that is chemically highly reactive. They can bond to proteins or DNA
    2. The diuretic activity is ascribed to the irritant and stimulant effects of the phenylpropanoids and flavonoids on the kidneys
    3. Pure apiol is abortifacient in high doses
    4. Myristicin is a stimulant and hallucinogenic principle
    5. 25 g (1 oz) parsley contains more iron than 100 g (4 oz) liver



    Adding a few drops of parsley oil to a warm diffuser has shown to be effective in regulating the menstrual cycle and relieving painful periods.

  • Current Research

    Research suggests that:

    • Parsley acts as a diuretic and laxative by inhibiting sodium and consequently water absorption through an inhibition of the Na+-K+ pump, and by stimulating the NaKCl, transporter and increasing electrolyte and water secretion.
    • Parsley herb and root have approval status by the German Commission E for the urinary tract and kidney stones.
    • Parsley has been recommended to manage hypertension. In doses of 0.25 to 1 ml/kg administered intravenously, parsley decreased the blood pressure of anesthetized cats by more than 40% for a period of more than 20 minutes, when administered intravenously at doses of 0.29 to 1.0 ml/kg body weight.


    Why Living Plant is More Useful Than Dried or Fresh Cut Thyme

    • Fresh Parsley is superior in flavor, essential oil content, vitamin C, vitamin A, vitamin K and folates. Fresh parsley is easy to pot and grow at home and can be made available all year round. Flowering tops are more beneficial than just the leaves.
  • Ways to Use Fresh Parsley

    Parsley and Walnut Pesto

    Parsley Ravioli with Brown Butter Sauce
    1. Parsley and Walnut pesto:
      1 1/2 cups fresh flat-leaf parsley leaves, 1/3 cup walnuts, toasted 2 garlic cloves, chopped, 1/2 cup olive oil and 1/3 cup finely grated parmesan cheese.
      Process parsley, walnuts and garlic, scraping down sides occasionally, until almost smooth. With motor running, add oil in a slow, steady stream. Process to combine. Transfer to a bowl. Add parmesan. Season with salt and pepper. Stir to combine.
    2. Zucchini with Garlic and Parsley:
    3. Parsley Ravioli with Brown Butter Sauce: