italian parsley

Herbs & SpicesPeak season runs from spring through early fall; available year-round in most markets, though flavor intensity is strongest during warm months.

Rich in vitamins K, C, and A, and contains beneficial antioxidants and minerals including iron and manganese. Provides significant nutritional value even in small quantities as a garnish or seasoning herb.

About

Italian parsley (Petroselinum crispum var. neapolitanum), also known as flat-leaf parsley or continental parsley, is a biennial herb native to the Mediterranean region. Distinguished from curly parsley by its flat, deeply lobed leaves and more robust flavor, Italian parsley exhibits a bright, herbaceous taste with subtle peppery and slightly mineral notes. The plant produces hollow, angular stems and thrives in temperate climates, reaching 12-16 inches in height. It is milder and more aromatic than its curly counterpart, making it the preferred variety in Mediterranean cooking traditions.

Culinary Uses

Italian parsley functions as both a foundational aromatic and a finishing herb across Mediterranean cuisines. It is essential to soffritto and battuto bases in Italian cooking, features prominently in chimichurri (Argentine sauce), and serves as a primary component of persillade in French cuisine. Beyond its role in flavor bases, Italian parsley is used fresh as a garnish and finishing touch to soups, braises, pasta dishes, and grilled proteins. Its robust flavor withstands cooking better than many delicate herbs, making it suitable for both raw and cooked applications.

Forms & Preparations

  • Fresh whole leaves — Harvested and used immediately or within days; primary form for garnishing and finishing dishes.
  • Chopped — Leaves stripped from stems and coarsely or finely minced; standard preparation for incorporating into flavor bases and sauces.
  • Leaves with tender stems — Young growth including soft stems; used whole in bouquet garni or finely chopped for persillade and chimichurri.
  • Dried — Air-dried whole or rubbed; significantly reduced potency compared to fresh, used primarily when fresh is unavailable.
  • Frozen — Blanched or raw and vacuum-sealed or frozen in oil; retains flavor better than dried, suitable for cooking applications.

Substitutes

  • Unknown — Use in equal quantities; flavor is milder and more delicate, better suited for raw applications and garnishing rather than cooking into flavor bases.
  • Unknown — Substitute at 1:1 ratio for raw applications only; distinct flavor profile (citrusy and herbaceous) makes it unsuitable for traditional Mediterranean recipes where parsley is cooked.
  • Unknown — Use at 1:1 ratio in delicate dishes; more anise-like flavor, better for French cuisine than Italian applications.
  • Unknown — Substitute at 0.5:1 ratio due to stronger flavor; best in vinaigrettes and light sauce applications rather than as a primary seasoning herb.
  • Unknown — Use at 1:1 ratio for Mediterranean dishes, though more aromatic; better as complementary herb than direct replacement in soffritto bases.

Recipes Using italian parsley (25)

RCI-VG.001.0019.001

Artichoke Salad with Romesco

Artichoke Salad with Romesco

RCI-SN.001.0040.001

Babaghanoush

Creamy Eggplant Dip Babaghanoush

RCI-SF.002.0033.001

Baked Stuffed Lobster New England-style

Baked Stuffed Lobster New England-style from the Recidemia collection

RCI-SN.003.0057.001

Bruschetta I

Contributed by [http://groups.yahoo.com/group/catsrecipes/ Catsrecipes Y-Group] * Source: Paula Lydz

RCI-VG.004.0433.001

Eggplant and Roasted Garlic Babakanoosh

A Middle Eastern dip for crudites, pita crisps or romaine lettuce leaves!

RCI-RC.006.0056.001

Ensalada con Quinoa de Peru

Ensalada Con Quinoa De Peru

RCI-VG.001.0217.001

Fattoush I

Lebanese bread salad Fattoush - Lebanese Bread Salad from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource Serves: 4

RCI-VG.003.0066.001

Garbanzo and Potato Salad

Garbanzo

RCI-RC.006.0068.001

Herbed Israeli Couscous

This recipe yields 8 servings.

RCI-SN.001.0233.001

Italian Vegetable Dip

Mind-boggingly simple. If you are in a super hurry you can mix and serve the dip immediately, but the flavor is better after sitting for a while.

RCI-MT.001.0147.001

Light Country-fried Steak and Gravy

Think traditional Southern cooking is always fattening? Here's a recipe for country fried steak with all of the flavor and very little fat. Good fixins!

RCI-SF.005.0038.001

Mediterranean Seafood Supper

Mediterranean Seafood Supper from the Recidemia collection

RCI-VG.004.0911.001

Moroccan Ramadan Soup

As classic as Casablanca, this Moroccan soup has a combination of heady spices that fill the air with a longing for exotic places. Traditionally made with Lamb, this is a lighter version and a great choice for vegetarians.

RCI-SN.002.0219.001

Mushroom Fritters

Mushroom Fritters from the Recidemia collection

RCI-ND.001.0072.001

Pasta with Fresh Tomato

Pasta with Fresh Tomato from the Recidemia collection

RCI-ND.001.0081.001

Penne alla Vodka

Always check the ingredients to make sure the product is vegan.

RCI-MT.001.0193.001

Peppercorn-crusted Seared Beef with Orange Salsa

Contributed by [http://groups.yahoo.com/group/catsrecipes/ Catsrecipes Y-Group] * MAkes 4 servings o

RCI-ND.003.0010.001

Raviolis stuffed with Mushrooms and Potatoes

Contributed by [http://Groups.Yahoo.Com/Group/World_Recipes/ World Recipes Y-Group] * Yield: 4 Servi

RCI-SF.002.0224.001

Scallop and Vegetable Packets

D. Prep: 15 minutes, Cook: 30 minutes. This recipe serves 4 People. Due to The Nature of This Recipe, it adjusts the number of servings in multiples of 4 only.

RCI-VG.005.0205.001

Sicilian Stuffed Squash

Sicilian Stuffed Squash from the Recidemia collection

Spaghetti alla carbonara
RCI-ND.002.0135.001

Spaghetti alla carbonara

(literally: coal miner's wife spaghetti in Italian) is an Italian pasta dish based on eggs, pecorino romano, guanciale and black pepper. It was created in the middle of the 20th century.

RCI-VG.004.1286.001

Spanish Black Bean Soup

Canned beans help to short cut the cooking process and turns out wonderfully in this filling soup Spanish Black Bean Soup

RCI-SF.002.0277.001

Spanish Shrimp

Makes 4 servings

RCI-MT.005.0290.001

Stuffed Celery

Stuffed Celery from the Recidemia collection

RCI-SN.002.0297.001

Tunisian Potato Turnovers

Potato Appetizer for 12 servings