What Is Italian parsley and How Can I Use It?

Italian parsley rewards a little know-how: how to choose it, cook it, store it, and substitute in a pinch. Browse 248 recipes to cook with it.

What is italian parsley?

Italian parsley is the flat-leaf variety of parsley, with broad, pointed, deep green leaves that look a lot like cilantro.

Cooks reach for it over the frilly curly type because it tastes of more: a clean, peppery, grassy flavor with a faint celery edge, where curly parsley is milder and was bred as much for looks as for taste.

If a recipe just says "parsley" and you want it to register, this is the one to buy. It chops cleanly into flat ribbons instead of the bristly confetti curly leaves make, and it holds up better to brief cooking.

You may see it labeled flat-leaf parsley or Italian flat-leaf parsley. It is the same herb, Petroselinum crispum var. neapolitanum, and a kitchen workhorse from Italy through the Middle East.

Cooking With Italian Parsley

Treat it as a finishing herb more than a cooking one. Most of its fresh, green character lives in volatile oils that fade with heat, so the brightest results come from adding chopped parsley off the heat or at the very end.

Stirred in at the finish, it lifts soups, braises, beans, and roasted vegetables. A handful folded into Larry's Crispy Potatoes right before serving does more than the same parsley simmered for an hour.

It also stars raw, as the green backbone of tabbouleh and chimichurri, where chopped leaves are the dish rather than a garnish. The Zucchini & Green Beans with Green Sauce leans on it exactly this way, and it carries a Sage & Walnut Pesto Pasta alongside the other herbs.

Stems hold real flavor too. Chop the tender upper stems along with the leaves, and save the thicker lower stems for the stockpot.

Pairing and Common Mistakes

Italian parsley is famously friendly. It pairs with garlic, lemon, olive oil, capers, fish and shellfish, lamb, chicken, tomatoes, white beans, and almost any vegetable. Gremolata, just parsley, lemon zest, and garlic, is the classic move over braised meats like Best Chicken Marbella.

The biggest mistake is treating it as inert decoration. A whole sprig perched on the rim adds nothing; chopped and stirred through the food, the same parsley wakes the whole plate up.

The second is overchopping. Hack it too long on a wet board and you bruise the leaves into a dark paste that smells grassy and weeps green water. Dry the leaves first and chop with a few decisive strokes of a sharp knife.

Don't drown it in early heat either. Parsley added at the start of a long simmer goes flat; add a fresh handful at the end to bring the brightness back.

Substitutes

Curly parsley is the closest swap, one-for-one, just a touch milder and curlier on the plate. For most dishes nobody will notice the difference once it's chopped.

For raw, leafy uses, chervil or celery leaves echo the clean green note. Cilantro looks nearly identical but tastes citrusy and distinct, so swap it only when that flavor suits the dish. In cooked dishes, a little fresh chervil or even carrot tops can fill in.

Dried parsley flakes are a weak last resort for raw uses, since drying strips the fresh aroma that is the whole point here.

Buying and Storing Italian Parsley

Pick bunches that stand up on their own with firm, deep green leaves and no yellowing or sliminess near the ties. Give it a sniff; it should smell bright and grassy.

Store it like a bouquet. Trim the stem ends, stand the bunch in a jar with an inch or two of water, drape a loose plastic bag over the top, and refrigerate. Refreshed water keeps it crisp for one to two weeks.

If space is tight, wrap the bunch in a barely damp paper towel inside a bag in the crisper. Wash only what you are about to use, since leaves stored wet turn slimy fast.

To keep a surplus, chop it and freeze it into ice cube trays with a little water or olive oil for cooked dishes later.

Nutrition

Quick facts

Where to find italian parsley: Italian parsley is usually found in the produce section or aisle of the grocery store or supermarket.

Food group: Italian parsley is a member of the Vegetables and Vegetable Products US Department of Agriculture nutritional food group.

In Chinese

意大利香菜

British (UK) term

Italian parsley

en français

italien persil plat

en español

italiano perejil de hoja plana

How much does italian parsley weigh?

Related

Vegetables and Vegetable Products

Recipes using italian parsley

There are 248 recipes that contain this ingredient.

Sausage & Broccoli Minestrone Soup

Warm up with this hearty yet thrifty sausage and broccoli minestrone soup. An easy comforting twist on the classic Italian dish, perfect for chilly days.

Delicious Baba Ghannouj

Quick baba ghanoush with steamed eggplant, tahini, lemon, garlic, and a hint of cumin. The 13-minute version that skips the smoky char in favor of pure, clean eggplant flavor.

Deluxe Twists

Deluxe Twists with Kalamata Olive and SunDried Tomato Spread

Sage & Walnut Pesto Pasta

Sage and parsley bring herbal, earthy, and outdoorsy notes to the forefront, walnuts bring meaty richness, and Parmesan brings home the umami. This simple recipe is all about technique. The pesto then coats the pasta dreamily. Best of all, it's super simple and quick to plate.

Montreal's Tabbouleh Salad

Authentic Lebanese tabbouleh with mountains of parsley, just a touch of bulgur, fresh mint, tomatoes, and lemon. Levantine herb salad in 20 minutes.

Green Beans with Shallots

Green beans with shallots, blanched crisp-tender then tossed in butter with sweet shallots and brightened with lemon and parsley. A simple, elegant French side dish that comes together fast.

Mama Delilah's Pasta Primavera

Hearty and zesty, this is my favorite pasta to make. It's a little bit of work, but comes out as stunning visually as it tastes. Definitely worth the effort. Enjoy!!!

Lemon Frittata with Leeks & Goat Cheese

The perfect make-ahead breakfast, it keeps well in the fridge for 4-5 days. The subtle flavor of lemon works beautifully with both leeks and tangy goat cheese.

Mexican Chicken Chili

Mexican chicken chili blends home-ground chicken breast with a little lean beef, simmered low and slow with warm spices and tomatoes. Topped with avocado, a dollop of yogurt, and fresh cilantro for a lighter bowl.

Spagehtti Garlic & Oil

A very quick, easy and simple meal. Use a high-quality olive oil for great results.

Gazpacho Soup (Vegan)

Vegan gazpacho with three colors of bell peppers, cucumber, celery, plum tomatoes, fresh basil, and a kick of hot sauce. A no-cook chilled summer soup bursting with raw vegetable flavor.

Easy Alfredo Tortellini with Garlic for Two

So easy, so simple, and so deliciously creamy. An easy alfredo sauce enriched with garlic coats the tortellini. Best of all, it's ready in 20 minutes flat!

Vegetarian Mac & “Cheese”

Your family will be none the wiser when you offer up this vegetarian creamy “mac and cheese”.

Easy Garden Quinoa

One of my favorite go-to sides, great with any protein or on its own for a light lunch. You can add any combination of chopped vegetables.

Kelly's Marinara Sauce

Homemade marinara sauce with pureed Italian plum tomatoes, garlic, and fresh parsley simmered with bay leaves. A simple meatless pasta sauce ready in about 30 minutes.

Moorish Albondigas

The spices used in this recipe give these little meatballs a Moorish influence. A variation of a popular item at tapas bars, these albondigas can be served in a broth or with a sauce for dipping.

Mama Delilah's Minestrone

A very hearty version of my favorite soup. Add crushed red pepper to turn up the heat. It's delicious!! Perfect comfort food for a cold winter's day!

Israeli CousCous & Cucumber Salad

Israeli couscous and cucumber salad tosses toasted pearl couscous with crisp cucumber, tomato, lemon, and a handful of fresh parsley and mint. A bright, herby Mediterranean side that eats clean and refreshing.

Spanish Baked Eggs

Spanish style eggs flavored with Chorizo and harissa, tomatoes, roasted red peppers and green olives. Bursts of flavor in every bite.

Beef Tenderloin with Gorgonzola Nut & Herb Butter

Beef Tenderloin with spicy Gorgonzola cheese and Pine Nut Herb Butter

Celery & Celery Root Soup

I created this super comfort food soup after discovering celery root (celeriac) thanks to my European husband. I combine typical American green celery stalks and leaves with celeriac, which extra enhances the soup's flavor and makes it even creamier with just milk. No real cream needed. I top mine with croutons and extra celery leaves. Can easily be made vegetarian.

Chickpea Burgers & Tahini Sauce

Crispy pan-fried chickpea burgers with oregano and cumin, tucked into warm pita with a creamy lemon-tahini yogurt sauce. Vegetarian, healthy, and done in 25 minutes.

Hot Spinach & Asiago Dip

This cheesy and creamy dip is great with pita bread/chips or crackers. Best served hot or warm.

Grilled Garlic Shrimp

Super easy marinated shrimp, skewered then grilled to perfection. Great as a warm weather main dish or as an appetizer/hors d'oevres.

Baba Ganoush with Pine Nuts

This was FANTASTIC!! I am not a huge fan of eggplant, but I recently tried baba ganoush at a restaurant. I really, really liked it so I had to find a recipe to try at home. This was a huge success. Very easy recipe to make and very, very tasty!!

Mediterranean Quinoa Salad

This colorful low fat salad can be enjoyed warm or cold.

Mirabelle Tartar Sauce

Marco Pierre White's tartare sauce from the Mirabelle restaurant. This was served with grilled dover sole but work well with any white fish dish.

Roasted Fennel & Sun dried Tomato Pasta Salad

An American invention, this pasta salad is done right. Caramelized fennel and red onions with sun-dried tomatoes with a light vinaigrette.

Nona's Meatballs

This recipe is over 100 years old. I add a twist to the recipe (and a little sweetness) by adding some golden raisins, like my favorite restaurant in Provincetown, Mass., does.

Hearty Vegetarian Minestrone

A hearty vegetarian version of my favorite soup. It's easy to make it vegetarian by using roasted vegetable stock instead of beef stock. By adding a leftover parmesan rind (I save them in the freezer for this soup) it adds extra flavor. (optional)

Mediterranean Bean Soup

A clean tasting soup that is packed with protein rich beans.

Baked Polenta with Italian Sausage, Mushrooms & Three Cheeses

Creamy polenta loaded with Italian sausage, mushrooms, red pepper, ricotta, Gruyere, and Parmesan, set in a pie plate and baked into golden wedges. A make-ahead Italian showpiece.

Baked Polenta with Italian Sausage, Mushrooms & Three Cheeses

Creamy polenta loaded with Italian sausage, mushrooms, red pepper, ricotta, Gruyere, and Parmesan, set in a pie plate and baked into golden wedges. A make-ahead Italian showpiece.

Green Bean, Roasted Pepper, & Cherry Tomato Salad with Goat Cheese

These green beans, roasted sweet bell pepper, juicy cherry tomatoes, and topped with goat cheese, drizzling with some fresh lemon juice, olive oil, mustard and chopped parsley, it can be a side dish or a light and tasty snack.

Spaghetti with Tomato Ricotta Sauce

Mushrooms, ricotta, tomatoes and basil blend wonderful in this hearty sauce.

Braised Cabbage with Thyme & Parsley

Quick braising creates a nice texture and flavor. Not mushy or overcooked with simple flavors make it a quick and economical side.

Tabouli (Bulgur Wheat Salad)

A very clean and fresh traditional middle-eastern salad.

Renee's Pasta-Vegetable Bake

This recipe was given to me by a former co-worker. It is much lighter and healthier than regular lasagna.

Easy Shrimp Scampi

Quick and easy rendition of a classic. Serve these garlicky marinated shrimp over or tossed with your favorite pasta.

Broccoli, Olives & Feta Pasta Salad

An Italian style pasta salad with well seasoned pasta and perfectly cooked broccoli.

Greek Poutine

French fries tossed with Greek inspired seasonings; oregano, feta cheese and served with tzatziki sauce.

Stuffed Zucchini

Hearty beef stuffed zucchini boats topped with melted cheese. Ground beef, rice, and marinara fill summer squash halves for a satisfying baked dinner.

Stuffed Zucchini

Hearty beef stuffed zucchini boats topped with melted cheese. Ground beef, rice, and marinara fill summer squash halves for a satisfying baked dinner.

Vegetarian Cottage Pie

Tasty vegetable and lentil base topped with mashed potato. Lovely healthy comfort food for a winter night :D Note: though the list of ingredients can at first be daunting, dont be put off. Most are just seasoning that can be added at your own pace.

Beef & Sausage Meatballs

Easy and tasty meatballs, these are great for meatball subs.

The #1 Lasagna Recipe

I have tried many different Lasagna recipes over the years. This is the culmination of all that trial and error, a wonderful recipe that needs to be shared with the world. The ingredients and actual recipe are at the end of this article. I know you won’t be disappointed with my Best Lasagna Recipe!

Basic Italian Meatballs

Classic Italian meatballs made with a beef and pork blend, parmesan, fresh basil, and parsley. Browned in olive oil, then simmered in tomato sauce until tender and juicy. The kind that turns spaghetti night special.

15 Minute Perfect Shallow Poached Salmon

Incredibly quick and easy and packed with flavor. Shallow poaching keeps the flavor from leeching into the poaching liquid and then reducing the liquid to make a sauce captures every last drop of delicate flavor.

Homemade Italian Sausage

Homemade Italian sausage with ground pork shoulder, fresh Parmigiano-Reggiano, Italian parsley, white wine, garlic, basil, oregano, and hot red chili. Stuffed into casings, air-dried overnight, simmered then browned.

Sabra Baba Ghanoush (Clone)

This version of the garlicky roasted eggplant dip does not have tahini in it as with a traditional version. While I really like an "authentic" baba ghanoush, I also enjoy the commercial Sabra brand, which uses mayo and some spices. It is slightly sweet and has a little kick. This is my rendition.

All 248 recipes