Parsley | CUESA

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Often used as a garnish, parsley is a refreshing, vibrant herb that is a distant cousin to celery. The two main types of parsley are curly leaf and flat (Italian) leaf. Most often, the curly leaf variety is used decoratively as a garnish, while flat leaf parsley is used in dishes for its slightly stronger flavor.

While most people think of parsley simply as a garnish, it is also a highly nutritious herb, containing ample amounts of folic acid, vitamin C, beta-carotene, and other antioxidants. Eaten between courses or after a meal, parsley’s clean, light flavor provides the perfect palate cleanser.

In Season

January, February, March, April, May, June, July, August, September, October, November, December

Recipes with Parsley

Green Herb and Kidney Bean Stew (Ghormeh Sabzi)

Louisa Shafia, The New Persian Kitchen

Cauliflower Tabbouleh

Dorie Greenspan, author, Everyday Dorie

Carrot Tzimmes

Evan Bloom, Wise Sons Deli

Grilled Stone Fruit and Zucchini Salad with Toasted Almonds

Frances Wilson, The Field Kitchen


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »