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 (vers)
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, citroenzest and garlic, added just before serving to the kalfsstoofvlees. the gremolata is required at a authentic osso buco: the verfrissende contrast with the heavy braised meat is definerend for the dish.
Mengsel of butter, garlic, parsley and shallot with which Burgundian slakken are stuffed voordat ze in the oven are gratinated. the persillade is zo defining That the dish also "slakken in peterselieboter" is genoemd. use always platte parsley for the intensste flavour.
Koudse Italian peterseliesaus of platte parsley, capers, anchovy, mustard, garlic, lemon juice and olive oil. serve at grilled meat (bollito misto), grilled fish or as dipssaus. each regio has are own proportie: the goes always to the balance between parsley and anchovy.
Lebanese salad of finely chopped platte parsley (predominantly), bulgur, tomato, mint, lemon juice and olive oil. parsley is the main ingredient, not the bulgur: the ratio is 3 deel parsley on 1 deel bulgur. one of the most gegeten salads of the Midden-Oosten.
Burgundian charcuterieklassieker of smoked ham and platte parsley set in a white-wine-kalfsbouillongelei. prepared in a terrine and served as cold cutting board. the parsley-effect in the doorzichtige gelei is beeldbepalend.
mussels steamed in white wine with shallot, garlic and parsley. one of the eenvoudigste but most iconic dishes of the Noord-French and Belgian kitchen. the parsley is always fresh added after the boil for the clear, herbal aftertaste.
Parsley: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
sharp knife, plat blad, first stems remove
parsley + citroenrasp + garlic finely chopped; add ná the heat
dry sprigs, pas on for spat; provides crispy garnish
parsley + garlic + olive oil: over fish, meat of 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 excellent fit at dishes with parsley as defining the flavour ingredient are Loire-Sauvignon blanc at excellence: the fresh, green notes (gras, citrus, white grapefruit) of Sancerre resonate with the clear, green kruidtonen of parsley in gremolata, persillade and kruidensauzen. the high acidity doorsnijdt also the boterrijke persillade.
- Sancerre (Loire, Frankrijk)
- Pouilly-Fumé (Loire, Frankrijk)
- Menetou-Salon (Loire, betaalbaar alternatief)
- Touraine Sauvignon (Loire, dagelijks gebruik)
Muscadet sur lie has a characteristic gisttoets and light minerality That excellent complements at parsley in zeevruchtenbereidingen (moules à la marinière, palourdes persillées). the neutral fruitstijl let the kruidtonen of parsley domineren.
- 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 pairs with parsley in Mediterraanse preparations: salsa verde at grilled fish, gremolata at osso buco in a Sardijns jasje. 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 citruszuurgraad and fresh zoutmineraliteit That perfect complements at parsley in seafood- and visbereidingen: prawns already ajillo con perejil, vongole veraci, of classic visBisque. the fresh, light zoute style functioneert as smaakversterkend 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 kruidennotentoets of Grüner Veltliner has a nauw verwantschap with the green, light-bitter notes of parsley. excellent at parsley-dominated Oostenrijkse and Midden-European dishes, of at internationale gremolata- and salsa-verdebereidingen.
- 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 koud, vers 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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- Use of the information on this page as the basis for commercial or operational decisions;
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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
