+ 1 tbsp fresh flat-leaf parsley
Rich in vitamins K, C, and A, and contains beneficial antioxidants including flavonoids and carotenoids. A good source of minerals such as iron and manganese.
About
Flat-leaf parsley (Petroselinum crispum neapolitanum), also known as Italian parsley or French parsley, is a biennial herbaceous plant native to the Mediterranean region. Unlike its curly-leafed counterpart (P. crispum crispum), flat-leaf parsley has broader, more deeply lobed leaves with a flatter appearance and smoother texture. The plant produces small white flowers in its second year and reaches 12-18 inches in height. Flat-leaf parsley exhibits a brighter, more pronounced herbal flavor with subtle peppery notes compared to the milder curly variety, making it the preferred choice in professional kitchens and Mediterranean cuisines.
Culinary Uses
Flat-leaf parsley serves as a foundational herb in Mediterranean, Middle Eastern, and European cuisines, used both as a fresh garnish and a primary flavor component. It appears in chimichurri (Argentina), salsa verde (Italy), tabbouleh (Levantine), and bouquet garni (French). The herb is typically added toward the end of cooking to preserve its delicate flavor, though it can withstand gentle cooking better than more delicate herbs. Fresh leaves are commonly chopped and scattered over soups, grilled vegetables, fish, and pasta, while whole sprigs serve as elegant plate garnishes. The stems contribute flavor to stocks and broths.