Parsley
Petroselinum crispum · parsley · persil
Parsley: what every chef needs to know
Hard to imagine a kitchen without Parsley — the most widely used fresh herb in the Western commercial kitchens. Two varieties exist: flat-leaf parsley and curly parsley (milder flavour, traditionally used as a garnish). Flat-leaf parsley is strongly preferred in the modern restaurant kitchens. Parsley is exceptionally rich in vitamin K, vitamin C and folate. Its flavour is determined by apiol and myristicine. Parsley can be used both raw and cooked, but loses its aroma rapidly with prolonged heat. Gremolata (parsley, lemon zest and garlic) is a classic Italian condiment for ossobuco. Persillade (finely chopped parsley and garlic) is its French equivalent. Parsley roots are also edible and are used as a vegetable in Eastern European cuisines.
Parsley: nutritional values per 100g (fresh)
Based on unprocessed product. Source: NEVO 2021 (RIVM/WUR) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2021 (RIVM/WUR).
Parsley: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Classic Milanese condiment of finely chopped parsley, lemon zest and garlic, added just before serving to the braised veal. The gremolata is obligatory with an authentic osso buco: the refreshing contrast with the heavily braised meat is defining for the dish.
Mixture of butter, garlic, parsley and shallot used to fill Burgundian snails before they are gratinated in the oven. The persillade is so defining that the dish is also called "snails in parsley butter". Always use flat-leaf parsley for the most intense flavour.
Cold Italian parsley sauce of flat-leaf parsley, capers, anchovies, mustard, garlic, lemon juice and olive oil. Serve with grilled meat (bollito misto), grilled fish or as a dipping sauce. Every region has its own proportions: it is always about the balance between parsley and anchovies.
Lebanese salad of finely chopped flat-leaf parsley (predominantly), bulgur, tomato, mint, lemon juice and olive oil. Parsley is the main ingredient, not the bulgur: the ratio is 3 parts parsley to 1 part bulgur. One of the most widely eaten salads in the Middle East.
Burgundian charcuterie classic of smoked ham and flat-leaf parsley set in a white wine veal stock jelly. Prepared in a terrine and served as a cold platter. The parsley effect suspended in the clear jelly is visually defining.
Mussels steamed in white wine with shallot, garlic and parsley. One of the simplest yet most iconic dishes of the northern French and Belgian kitchen. The parsley is always added fresh after cooking for the clean, herbal finish.
Parsley: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Sharp knife, flat blade, remove stems first
Parsley + lemon zest + garlic finely chopped; add after the heat
Dry sprigs, watch for splattering; gives crispy garnish
Parsley + garlic + olive oil: over fish, meat or vegetables
Parsley: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Parsley: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Outdoor cultivation in the Netherlands: April–October. Greenhouse growers supply year-round. Dried parsley year-round but with significant flavour and colour loss.
Parsley: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Parsley: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
Wines that pair exceptionally well with dishes where parsley is the defining flavour are Loire Sauvignon blanc above all: the fresh, green notes (grass, citrus, white grapefruit) of Sancerre resonate with the bright, green herbal tones of parsley in gremolata, persillade, and herb sauces. The high acidity also cuts through butter-rich persillade.
- Sancerre (Loire, Frankrijk)
- Pouilly-Fumé (Loire, Frankrijk)
- Menetou-Salon (Loire, betaalbaar alternatief)
- Touraine Sauvignon (Loire, everyday use)
Muscadet sur lie has a characteristic yeast note and light minerality that connects excellently with parsley in seafood preparations (moules à la marinière, palourdes persillées). The neutral saute style allows the herbal tones of parsley to dominate.
- Muscadet Sèvre et Maine sur Lie AOP (Loire, gerijpt op gistdepot)
- Muscadet Côtes de Grandlieu sur Lie AOP
- Muscadet de Sèvre et Maine Cru Communal (hoogste kwaliteit)
The light, herbal style of Sardinian Vermentino suits parsley in Mediterranean preparations: salsa verde with grilled fish, gremolata with osso buco in a Sardinian guise. The citrus and almond notes complement the freshness of parsley.
- Vermentino di Sardegna DOC
- Vermentino di Gallura DOCG (premium, Noord-Sardinië)
- Pigato DOC (Ligurische verwant van Vermentino)
Albariño from Galicia has a pronounced citrus acidity and fresh saline minerality that pairs perfectly with parsley in seafood and fish preparations: prawns already ajillo con perejil, vongole veraci, or classic fish bisque. The fresh, lightly saline style acts as a flavour-enhancing contrast.
- Rías Baixas DO (Galicië, Spanje)
- Vinho Verde DOC Alvarinho (Monção, Portugal)
- Albariño 'Val de Salnés' subzone (meest uitgesproken karakter)
The characteristic white pepper and herbal note of Grüner Veltliner has a close kinship with the green, lightly bitter tones of parsley. Excellent with parsley-dominated Austrian and Central European dishes, or with international gremolata and salsa verde preparations.
- Wachau DAC Grüner Veltliner (Federspiel/Smaragd)
- Kamptal DAC Grüner Veltliner
- Kremstal DAC Grüner Veltliner
- Weinviertel DAC Grüner Veltliner (toegankelijker)
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Parsley
Can I discard parsley stems?
No. The stems are more flavourful than the leaves. Use stems in stocks, soups, broths and sauces. Bundle sprigs with kitchen twine for easy removal. Finely chop tender stems for applications where the leaf is also used.
How do I keep parsley fresh the longest?
In a glass of water with the stems submerged (like flowers), loosely covered with a plastic bag, in the fridge or on the counter. On the counter: 5–7 days. In the fridge: 7–10 days. Alternative: wrapped in damp kitchen paper in the refrigerator.
What is the difference between flat-leaf and curly parsley?
Flat-leaf parsley: stronger, more complex flavour; better for cooking. The preference in the professional kitchen. Curly parsley: milder, crisper appearance, traditionally used as a decorative garnish. For flavour always flat-leaf; for classic presentation use curly.
At what temperature should you store Parsley?
Store Parsley at 2°C to +4°C, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Parsley professionally?
The primary professional technique for Parsley is mince (brunoise) at cold, fresh for 2 min. Always verify core temperature with a calibrated probe thermometer.
Does Parsley contain allergens?
Parsley is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
Alternatives for Parsley
Professional substitutes for parsley in hospitality: culinary alternatives, allergen-free options and seasonal replacements. Including HACCP storage conditions per alternative.
Fijner of flavour, light anijsachtig. Subtielere verfijning in classic French kitchen.
Intensere anijssmaak. classic in béarnaise and Fines Herbes-combinations.
Zoetere, Mediterranean flavour. excellent as garnish and in pesto.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
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Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
