Parsley is a native of the central Mediterranean region (southern Italy, Algeria and Tunisia). It derives its name from the Greek word meaning 'rock celery' (parsley is a relative to celery). The ancient Greeks held it to be sacred and it was used first for medicinal uses. Not only is it good for our bodies but is good for our gardens when letting some go to seed it will attract tiny parasitic wasps and hover-flies that feed on destructive insects. Plant near asparagus, carrots, chives, onions, roses (to increase fragrance), and tomatoes. Avoid planting lettuce and mint near parsley.


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Availability may vary by variety and with weather conditions.

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Storage Tips

  • Fresh parsley should be kept in the refrigerator in a plastic bag.

  • If the parsley is slightly wilted, either sprinkle it lightly with some water or wash it without completely drying it before storing in the refrigerator.

  • Curly leaf parsley is best preserved by freezing and being used during cooking without thawing

  • Flat leaf parsley can be easily dried it by laying it out in a single layer on a clean kitchen cloth.

Preparation Tips

  • Wash right before use, and wash like spinach to remove any dirt

  • Flat leaf parsley holds up better for hot dishes

  • Parsley can be used as a rub with garlic and lemon zest for use on chicken, lamb, or beef.

  • Goes great with potatoes.

  • Don't want the green color in your dish, then use the stems to impart the parsley flavor without the green.

  • Steep 2 teaspoons of fresh parsley with 8 ounces of boiling water for 10 minutes for a refreshing herbal tea.