Parsley

The most ordered and least respected herb in America — usually a sprig pushed to the side of the plate. Used properly it is a green vegetable with a peppery edge that cuts butter, lemon and garlic better than anything else in the walk-in.

5 recipes Home + pro scale Year-round

Peak flavor

Year-round · flat-leaf Italian and curly

Hold at

34–38°F, stems in water, loosely covered

Pairs with

Lemon, garlic, butter, capers, potato, shellfish

Formats

0.5–4 oz clamshell · 1 lb bunches · 5 lb bulk

Five recipes where parsley is not optional

Take the herb out of any of these and there is no dish left.

Chicken Piccata with Fresh Parsley Lemon, butter, capers — and a full cup of parsley stirred into the pan sauce, not sprinkled on it. 30 minServes 4Easy

Garlic Butter Shrimp with Parsley The parsley goes into the butter before the shrimp go into the pan. That is the whole difference. 20 minServes 4Easy

Crispy Roasted Potatoes with Garlic & Parsley Parsley and raw garlic tossed through the potatoes the second they leave the oven. 50 minServes 6Easy

Parsley-Crusted Salmon A green herb crust where parsley is the bulk of the mixture, not a tint in the breadcrumbs. 30 minServes 4Medium

Tabbouleh, the Parsley-Forward Way A parsley salad with a little bulgur in it — the way it is actually made in Lebanon. 30 minServes 6Easy