Parsley Is Back—Here’s How to Cook with It

March 16, 2018

Ah, spring (kinda). What with warmer weather around the corner, or at least less cold, it’s high time we start eating like we mean it. The easiest way to get out of that winter slog and into a peppier place is to eat loads of herbs, all those bright green garnishes that you forwent during chillier times. I pulse them into pestos and salsas, fold them into pastas and salads, and use them to perk up everything from mains to grains. Today, I’d like to pay special attention to the herb that most screams spring to me: parsley.

My earliest memories of parsley are from Passover, when we Jews dip stalks of it into brackish water. There’s symbolism here—we taste the salty tears of our ancestors on the leaves of this verdant symbol of rebirth. It’s a beautiful metaphor, really. Because of this, parsley’s always been, for me, a sign of a fresh start. We shed our winter skins (and coats and scarves and gloves) in favor of lighter, airier options. So, because I’ve got spring on my mind, I peeked through our site for the best ways to get some parsley back in my system. Whether it’s flat leaf or curly leaf, you can make it last longer by keeping it like a bouquet in a jar of fresh water—stem sides down—or in the fridge loosely covered by a plastic bag.

Get Saucy

Salads & Sides

Go for the Grains

Protein Packed

How do you party with parsley? Let us know in the comments section.

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Valerio Farris

Written by: Valerio Farris

Former staff writer at Food52. Current anchovy eater.


Smaug March 17, 2018
Parsley is a biennial; it's natural cycle is to sprout in the fall and grow over winter, flowering in late spring, and that's the way it grows in milder climates; summer and early fall are the off season- you can grow it in summer, but it bolts very easily. It's also one of the few herbs that it's practical to buy year round- there's no real reason to run out.
Nancy March 16, 2018
If you fry at home, make deep fried parsley as a garnish for steak.
Or for other grilled meats, for that matter.
First encountered at late-lamented Three Small Rooms (for those who remember it), a mostly French & partly continental restaurant in Toronto) and it was a revelation.
Crunchy & green-flavorful.
Parsley as a food, not a decoration - wow!