25 Ways to Use Parsley

By: Contributor

When I say parsley, you think garnish, right? Wrong. This slightly peppery and bright herb is so much more than a bit of green on the side of your plate. Parsley is a great source of vitamin C, calcium, iron and fiber. Raw parsley also acts as a breath freshener and has anti-inflammatory properties. There are many varieties of parsley, but the most common are flat-leaf, also known as Italian, and curly. You can find parsley all year long in the supermarkets, but it is particularly fantastic now, during the shift from the heavy comfort foods of winter to lighter spring fare. Parsley is a hero among garnishes, but should it be typecast as a topping? I vote nay. Check out these 25 tips and recipes that pay homage to parsley.

In no particular order:

Spanish Spice Rubbed Chicken Breast with Parsley Mint


Spanish Spice Rubbed Chicken Breast with Parsley Mint

Photo by: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved.

Matt Armendariz, 2013, Television Food Network, G.P. All Rights Reserved.

  1. Marinate steak with parsley, chives, tarragon, lemon zest and a bit of olive oil for an easy Grilled Flat Iron Steak. (pictured above)
  2. Finish your Frittata with some chopped parsley before you pop it into the oven.
  3. Parsley brightens up and brings a bit of a peppery taste to Michael Symon’s Double Trouble Meatloaf -- a tasty alternative to the classic beef version.
  4. Lentil, Bean and Parsley Salad is delicious dish that will keep you full (thanks to the lentils), but won’t weigh you down.
  5. To store parsley, rinse with cool water and then wrap in a slightly damp paper towel in a resealable plastic bag and keep in the fridge.
  6. Make two batches of Rachael Ray’s Greek Hummus: one for your family and one for you to enjoy in peace.
  7. Skip the corner deli tomorrow. Save money and calories when you bring Giada’s Rolled Chicken Sandwich With Arugula and Parsley Aioli to the office for lunch.
  8. Infuse your homemade dressing with chopped parsley for maximum flavor while you’re putting together a salad. See this trick in action with Giada’s Grilled Seafood Salad.
  9. Offset the smoky, earthy flavors in Bobby Flay’s Spanish Spice Rubbed Chicken Breasts with his bright, fresh Parsley-Mint Sauce.
  1. Ellie Krieger’s Garlic “Fries” tossed with parsley aren’t actually fried, but they still get nice and crispy in the oven.
  2. Cook your lobsters in a court-bouillon (literally “short broth”) instead of in plain boiling water to achieve maximum flavor in this Lobster Sauce for Pasta.
  3. Tyler Florence’s Seared Sea Scallops in Beurre Blanc With Baby Spring Vegetables in Puff Pastry utilizes frozen puff pastry to create this impressive spring-ified dish in under an hour.
  4. Hangry (hungry + angry) guests on your hands threatening to revolt? Bobby Flay’s Mini Open Faced Steak Sandwiches on Garlic Bread With Aged Provolone and Parsley Oil will be ready for a crowd in less than 45 minutes.
  5. You can dry your fresh parsley by tying a bunch together and hanging it upside down in a cool, dry place. When the parsley is completely dry, remove the stems and store the dried leaves in an airtight container. You can also dry out your parsley in a slightly warm (100 degrees F) oven or in a dehydrator.
  6. Take this simple Salsa Verde from Extra Virgin and put it on everything. Everything means salads, sandwiches, roasted chicken, pasta or anything else your heart desires. Just do it. You’ll thank me later.
  7. Giada’s super simple Roast Beef With Spicy Parsley Tomato Sauce will wow guests without requiring you to spend all day in the kitchen.
  8. Thank you Nadia G. for bringing us Balsamic Baby Back Ribs With Truffled Twice-Baked Potatoes. Now excuse me while I go wipe the drool off of my face.
  1. The fish in Alex Guarnaschelli’s Grilled Hawaiian Opah With Candied Lemons and Herb Salad recipe was chosen “because it rides the perfect line between steaky fish like swordfish and flakier fish like mackerel.” Can’t find opah? Substitute tuna or pompano.
  2. Meat meets its match with the Chickpea Sandwich, complete with roasted squash, lemon aioli and slaw.
  3. Blue crab season begins right around now. Celebrate your local catch with some traditional Chesapeake Bay Classic Crab Cakes.
  4. Summer seafood of all kinds begs to be paired with Tyler Florence’s Remoulade (fancy tartar sauce). If you want to get really crazy, think about dipping those crab cakes from #20 in it!
  5. Nothing says the start of summer like an Israeli Tomato Salad, filled with cucumbers, tomatoes and lots of fresh herbs.
  6. Food Network Magazine’s Green Beans With Walnut-Parsley Sauce make a healthy, simple side dish — perfect for outdoor dinners or picnics.
  7. Sandra Lee brings the Italian restaurant to your kitchen with her Veal Piccata With Parsley and Capers recipe.
  8. Giada’s Fresh Mushroom and Parsley Salad is a simple side that will have you ready for swimsuit season in no time.

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