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Parsley is used in French, Italian & Greek dishes and as a garnish

There are two types of parsley - one with curly, fringed leaves, and Italian parsley, which has flat leaves. This Mediterranean herb belongs to the carrot family.

The OASIS has advice on how to select top-quality Parsley. You'll find suggestions on how to prepare, season and cook using Parsley, information on the best time of year to buy and ways to store what's left for your next meal.

Selection Information

Usage: French, Italian & Greek; Garnish, soup, vegetables & meat.

Selection & Storage: There are two types of parsley, those with curly, fringed leaves, and Italian parsley, which has flat leaves. In general, herbs should be fresh looking, crisp and brightly-colored. Keep wet or store in an air-tight bag.

Avoid: Avoid herbs that are wilted, have dry brown areas, or are pale or yellow in color. Slimy looking dark spots with small areas of mold indicate old product or poor handling.

Seasonal Information

Available year-round.

Washington parsley is available June through October.

Parsley Tips & Trivia

This Mediterranean herb belongs to the carrot family, is popular in northern Europe, and came belatedly to North America in the Nineteenth Century.