Often underestimated as an herb and most commonly used as a garnish, parsley actually has a ton of flavor to offer. It’s a key ingredient in Italian salsa verde and gremolata, and adds brightness and balance to almost any dish. Cookbook author Viana La Place says of her rediscovery of parsley: “It has a mineral richness you just can’t beat.” Her lemony rice salad—with arborio rice, lots of parsley, black olives, capers and lemon—takes only 25 minutes to prepare and is a perfect dish for summer cookouts. Parsley is also a great alternative to basil in pesto recipes, but we especially love this sauce paired with halibut. Olive oil, shallots, parsley, lemon juice and dash of cream make for an incredibly rich sauce that works well on a variety of seafood. Find these recipes and more in Food & Wine’s guide to parsley.

Most Recent

In Defense of the Bay Leaf

Yes they're pointy and you should fish them out at the end of cooking—but they bring enough to the table that they're worth it.
Read More

The 'Magical' Indian Herb You Can Order on Etsy

Best New Chef Niven Patel says that curry leaves are the key to unlocking the flavors of South Indian food. And you don't need a specialty market to find them.
Read More

If You've Got Greens, You've Got Green Sauce

Wilting herbs? Random greens? Throw them in the blender with acid and fat, and you’ll have a sauce that will make everything tasty.
Read More

More Parsley

3 Fast Herb Fixes

A Modern Way to Cook by British author Anna Jones (dubbed the new Nigella Lawson) is a vegetarian bible, and fresh herbs are key. Here, three easy ways to use your herbs.
Read More

Bay Leaf Recipes

This aromatic herb is used to flavor soups, vegetables and meats. Fresh and whole bay leaves are removed before serving and usually take some time to cook to truly bring out the flavor. Rubbing the leaf a little before cooking opens up their flavors as well. Scroll through our collection of fresh bay leaf recipes from some inspiration.