Flat-leaf parsley (sometimes called Italian parsley) has stronger flavor and holds up better when you cook it, which makes it the preferred type in most hot dishes.
Curly leaf parsley has less flavor and is better in cold dishes.
Look for deep-green, crisp leaves. The leaves and stems should not be wilted or yellow.
Gently wash parsley in a bowl of cold water, then rinse it in stream of water to remove any excess dirt.
It is best to add parsley toward the end of cooking to ensure flavor and color.
You can use the leaves and stems chopped or use the whole leaf.
You can keep fresh parsley in a plastic bag in the refrigerator for up to 5 days.
Parsley can be dried or frozen.
Flat leaf parsley is best dried by laying it out to dry on clean cloth. Once dried, store the parsley in a sealed container in a dry, dark, cool location.
Curly leaf parsley is best frozen.
Curly leaf parsley is often used as a garnish.
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Serving Size |
1tbsp, (3.8g) |
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Nutrients |
Amount |
% Daily Value |
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Total Calories |
1 |
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Protein |
0.1g |
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Carbohydrates |
0.2g |
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Dietary Fiber |
0.1g |
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Total Sugars |
0g |
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Total Fat |
0g |
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Saturated Fat |
0g |
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Cholesterol |
0mg |
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Minerals |
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Sodium |
2mg |
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Iron |
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1 |
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Always keep fresh produce away from raw meat and raw meat juices to avoid cross-contamination.
Follow the safe food guidelines for all fresh produce.
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