Parsley
Petroselinum crispum · Herb
1 varietyTop 10 pairings
A bright green herb, curly or flat-leaf "Italian", with fresh, clean, faintly peppery leaves. Used the world over as a garnish, it is also the green backbone of tabbouleh, gremolata and chimichurri.
Picking a good onedrag
Just cut, stiff and deep greenYellow, limp, slimy at the ends
Shop freshEveryday bestThe all-rounder: gremolata, persillade, finishing a dish.
Leaf colourGreen, a few outer leaves paling
The bunchHeads nod, stems still stiff
Cut stemsCut ends dried, stems stiff
Smell of a rubbed leafScent comes only if you rub hard
What you get from one
95%
Edible part
159 g a bunch · only the tough stems go
167 g
Weight each
each one
Keeping ittap a temperature
A domestic fridge holds it about 9× longer than the counter.
95-100%
Humidity
Loose bag, not sealed
Airflow