Parsley leaves
About the ingredient parsley leaves. Including 4,460 recipes with parsley leaves, nutrition data, photos, and where to find it.
Contents
What are parsley leaves?
Parsley is a bright green biennial herb, often used as spice. It is common in Middle Eastern, European, and American cooking. In modern cooking, parsley is used for its leaf in much the same way as coriander (which is also known as Chinese parsley or cilantro), although parsley is perceived to have a milder flavor.
In Central and Eastern Europe and in West Asia, many dishes are served with fresh green chopped parsley sprinkled on top. Green parsley is often used as a garnish.
The fresh flavor of the green parsley goes extremely well with potato dishes (french fries, boiled buttered potatoes or mashed potato), with rice dishes (risotto or pilaf), with fish, fried chicken, lamb or goose, steaks, meat or vegetable stews.
Nutrition
Nutrition Facts
Serving Size 1 cup (60g)Where found
Parsley leaves are usually found in the produce section or aisle of the grocery store or supermarket.
Food group
Parsley leaves are a member of the Vegetables and Vegetable Products US Department of Agriculture nutritional food group.
How much do parsley leaves weigh?
| Amount | Weight |
|---|---|
| 1 cup | 60 grams |
| 1 tbsp | 3 grams |
| 10 sprigs | 10 grams |
Related
Vegetables and Vegetable Products
| In Chinese: | 香菜叶 | |
| British (UK) term: | ||
| en français: | feuilles de persil | |
| en español: | Perejil |
Recipes using parsley leaves
There are 4460 recipes that contain this ingredient.
Fried Leeks with Tarragon
An elegant and sophisticated appetizer that will impress your dinner guests and is ready in just 20 minutes. The leeks are trimmed, steamed, battered, and fried to a beautiful golden brown. The addition of tarragon and parsley adds a subtle yet delicious flavor to the dish. The result is a crispy and flavorful appetizer or side dish that is certain to wow your guests.
Elevated Tuna-Pasta Salad
This can tuna pasta salad brings canned tuna to life with a burst of fresh and hearty flavors. The combination of green beans, tomatoes, olives, capers, and pasta creates a vibrant and satisfying dish. It's a delicious way to elevate canned tuna into a memorable meal.
Goat Cheese & Zucchini Omelet for Two
Eggs & zucchini creamily enveloped by warm and creamy tangy goat cheese and sweet caramelized onion mixture. When you've got zucchini overload and aren't sure what to do, this is my go-to recipe that feeds the need.
Beef & Vegetables in Red Wine Sauce
A sophisticated main dish of beef strips marinated in red wine and accompanied by a colorful array of sweet bell peppers, this recipe is a delightful fusion of rich flavors and vibrant colors, a feast for the senses that is as visually stunning as it is gastronomically gratifying.
Sour Cabbage Salad
This salad fits to pierogi with the meat filling. You may also try it with fried or grilled fish.
Spiced Carrot & Orange Soup
Warm up a cool autumn day with this fragrant soup that is full of flavor in every spoonful.
Mini Roasted Leek, Onion & Navy Bean Galettes
These rustic pie like galettes were so delicious. Buttery crust and a delicious filling made with roasted leek and onion, and creamy navy beans. It didn't last long. Yum.
Olive & White Mushroom Soup with 3-colors Fusilli
Once upon a time I was reading a magazine article about good cooking. The journalist tried to convince me not to use some combinations of ingredients. One of the "banned" combinations mentioned was green and black olives. And so this soup was born to enjoy me.
