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A highly underappreciated herb, parsley is extremely versatile and is one of the most mineral-, vitamin-, and antioxidant-dense foods you can eat.


Will keep in a plastic bag in the fridge for a week or more.

Cooking Tips

We love straight parsley salads with a strong dressing of garlic, anchovy, lemon juice and olive oil. We also love salsa verde (Italian parsley pesto). Or simply pick the leaves off the stems and chop them before tossing with roasted vegetables, adding to a salad, or baking them in a frittata. Always chop fresh herbs with a sharp, dry knife or simply tear with your fingers.


Salsa Verde (Italian Parsley Pesto) Gremolata Carrot Salad with Tahini, Crisped Chickpeas, and Parsley Farro Salad with Root Vegetables, Honey, Harissa, & Parsley Egg Salad with Herbs Rice Pilaf Quinoa Tabbouleh Prune’s Famous Parsley Salad Parsley Shallot Butter (amazing on Potatoes, Oysters, Roast Chicken, or Burgers) Kale & Parsley Salad Vegetable Fried Rice Spiced Sweet Potato & Beet Sandwich with Feta Marinated Lentils with Crunchy Vegetables

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