flat-leaf parsley

Herbs & SpicesPeak season runs from spring through early fall in most temperate regions; available year-round in markets where greenhouse cultivation is practiced or in regions with Mediterranean climates.

Rich in vitamins K, C, and A, with significant antioxidant content; also provides iron, calcium, and anti-inflammatory compounds.

About

Flat-leaf parsley, also known as Italian parsley or Petroselinum crispum var. neapolitanum, is a biennial herb in the Apiaceae family native to the Mediterranean region. Unlike its curly-leaved relative, flat-leaf parsley features dark green, lance-shaped leaves arranged in a flat, feathery frond structure. The plant grows 12-18 inches tall and produces a mild, slightly peppery, grassy flavor with herbaceous undertones. The stems are edible and flavorful, making them valuable for stocks and broths. Flat-leaf parsley is preferred by many cooks for its more pronounced flavor and superior texture compared to curly varieties.

Culinary Uses

Flat-leaf parsley functions as both a foundational ingredient and finishing garnish in cuisines worldwide, particularly Mediterranean traditions. It is essential to French mirepoix and bouquet garni, Italian gremolata, and Middle Eastern chimichurri and tabbouleh. The herb is commonly chopped and added to soups, stews, salads, and seafood preparations, where its clean flavor brightens dishes without overpowering other ingredients. Because of its robust flavor, flat-leaf parsley withstands cooking better than delicate herbs, making it ideal for long-simmering preparations. Fresh leaves and tender stems are best added at the end of cooking to preserve color and vibrancy, though stems contribute significantly to stocks and sauces.

Forms & Preparations

Fresh leaves — Whole or roughly chopped, used as garnish or finishing ingredient in raw and cooked preparations.
Chiffonade — Thinly sliced into ribbons, used for delicate garnishes and salads.
Chopped — Finely or roughly minced, incorporated into sauces, dressings, and compound butters.
Stems — Used bundled in bouquet garni or chopped for stocks, broths, and infusions.
Dried — Dehydrated whole or ground, though less flavorful than fresh; used in long-cooked dishes and spice blends.
Pureed — Blended with oil, salt, and garlic to create vibrant green sauces and pastes.

Substitutes

Unknown — Direct substitute in equal measure, though it has a milder flavor; use slightly more to compensate for the less pronounced taste.
Unknown — Use in equal quantity for a distinct flavor shift; best in preparations where its citrus notes are complementary rather than competing.
Unknown — Slightly more delicate and anise-forward; substitute at a 1:1 ratio, though it is less robust in heat.
Unknown — Use at reduced quantity (about 2/3 the amount) due to its stronger, more herbaceous flavor; best in seafood and salad applications.
Unknown — More assertive anise character; use at 1/2 to 2/3 the quantity and reserve for dishes where its unique flavor enhances the dish.

Recipes Using flat-leaf parsley (28)

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Amatriciana Sauce by Ishamael

Submitted by Ishamael Pasta with a spicy, smoky red sauce. And easy, too!

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Bucatini all'Amatriciana

Contributed by [http://groups.yahoo.com/group/catsrecipes/ Catsrecipes Y-Group] * Recipe courtesy Ra

RCI-SF.002.0052.001

Camarao Mozambique

Portuguese-style shrimp. This is a delicious and quick Shrimp saute using typical Portuguese ingredients like red wine and plenty of garlic and parsley.

RCI-VG.004.0268.001

Chickpea, Bulgur and Tomato Pilaf

Chickpea, Bulgur and Tomato Pilaf from the Recidemia collection

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Fattoush

Fattoush is a Lebanese salad, good for hot weather. The recipe uses two unusual ingredients: sumac and purslane. Sumac, usually sold ground, is ground red berries and used in Middle Eastern, particularly Lebanese, cooking.

RCI-VG.004.0482.001