Get The Most Out of Your Parsley from Backyard Eats
Harvesting Parsley
When It’s Ready
- Pick individual leaves when the plant reaches at least 4″ height
- Pick handfuls of parsley leaves regularly to continuously stimulate growth of the plant
- If harvesting a large amount, cut at the the plant at the base of the stem before it begins to flower
- May – December
How To
- Use a sharp knife or shears to clip stems and/or leaves away from the bush
Growing Parsley
Parsley is a herb with a fresh, slightly bitter, and slightly peppery flavor. It is a widely used ingredient in cuisines around the world. Parsley is typically used as a garnish or seasoning, and can be chopped and sprinkled over dishes to add flavor and visual appeal. It is also commonly used in salads, soups, stews, and sauces, and pairs well with a variety of other ingredients, including garlic, lemon, and olive oil.
Storing Parsley
Parsley can be used either fresh or dried.
Fresh Storage: Trim parsley stems and place in a jar of water like cut flowers. Replace water and remove wilted stems as needed.
Long-Term Storage: To dry, wash clipped leaves and spread out shallowly on screens in a warm, airy place. When thoroughly dry, rub and store in jars.
Cooking With Parsley
- Parsley Pesto: Blend fresh parsley leaves with garlic, Parmesan cheese, pine nuts or walnuts, olive oil, salt, and pepper. Use the vibrant and herbaceous parsley pesto as a sauce for pasta, a spread on sandwiches, or a marinade for grilled meats.
- Parsley Lemon Butter: Mix chopped parsley with softened butter, lemon zest, and a pinch of salt. This herb-infused butter can be used to enhance the flavors of steamed vegetables, grilled seafood, or spread on warm bread.
- Parsley Tabouleh: Combine chopped parsley with cooked bulgur wheat, diced tomatoes, cucumbers, red onions, lemon juice, and olive oil. Toss together to create a refreshing and nutritious tabouleh salad.
- Parsley Chimichurri: Blend parsley, garlic, red wine vinegar, olive oil, and a pinch of red pepper flakes to make a zesty chimichurri sauce. Drizzle it over grilled steak, roasted vegetables, or use it as a marinade for chicken.
- Parsley Garnish: Finely chop parsley leaves and use them as a garnish to add a pop of freshness and vibrant green color to various dishes. Sprinkle it over soups, stews, roasted meats, or sprinkle it on top of dips and spreads.
