The Power of Parsley:
More Than Just a Garnish
Parsley (Petroselinum crispum) is often seen as a simple garnish on the edge of a plate — but this bright, herbal powerhouse has deep roots in culinary history and healing tradition. At Simples & Worts, we celebrate parsley for its clean flavor, its digestive benefits, and its role as a star ingredient in sauces that bring food alive with freshness.
A Brief History of Parsley
Native to the Mediterranean, parsley has been cultivated for over 2,000 years. The ancient Greeks saw it as sacred, using it in ceremonies and wreaths, while the Romans embraced its culinary and medicinal potential. In traditional herbalism, parsley has been used to aid digestion, freshen breath, and reduce inflammation.
There are two main types: curly and flat-leaf (Italian). Flat-leaf parsley is more robust in flavor and is favored in most recipes, while curly parsley makes a frilly garnish or subtle addition to compound butters and tabbouleh.
Growing Parsley at Home
- Parsley thrives in full sun to partial shade.
- Use rich, well-draining soil and keep consistently moist.
- It grows slowly at first, so be patient. Once established, it offers months of leafy harvest.
- Harvest by cutting outer stems first; avoid overcutting the inner core to keep the plant producing.
Parsley as a Culinary Hero
Parsley is a flavor-brightener. It balances garlic, elevates roasted meats, freshens salad dressings, and enhances grains, eggs, and pasta. Its vibrant green color and clean, herbal note make it a core element in many global cuisines — especially when transformed into sauces.
Sidebar: Two Sauces That Let Parsley Shine
We love these two sauces:
Chimichurri (Argentina)
- 1 cup fresh flat-leaf parsley, finely chopped
- 3–4 garlic cloves, minced
- 1/2 cup olive oil
- 2 tbsp red wine vinegar
- 1 tsp dried oregano
- Salt, pepper, and a pinch of chili flakes
Mix all ingredients together. Let sit for 15–30 minutes to meld flavors. Serve with grilled meats, vegetables, or as a zesty topping for eggs or rice bowls.
Persillade (France)
- Equal parts finely chopped parsley and garlic
- Optional: Cornichons / Gherkins (4-6 Cornishon or Gherkin pickles diced finely)
Cornichons and gherkins are both pickled cucumbers, but they differ in size, origin, and flavor profile. Cornichons are tiny, tart, and crunchy, typically associated with French cuisine, and often seasoned with tarragon. Gherkins, on the other hand, can be larger and have a wider range of flavor profiles, from sweet to savory, and are often flavored with dill.
- Optional: lemon zest
- Optional: Anchovy 1-2 diced finely into a paste
- Blend and fold into butter or oil to make a sauce, or sprinkle raw over roasted vegetables or meats at the end of cooking
Persillade adds a punchy, garlicky herbal note — try it with roasted potatoes or grilled fish for a simple yet refined finish.
A Final Thought
Parsley is more than the green trim on a dinner plate. It’s a healer, a culinary transformer, and a reliable garden friend. By planting and using parsley intentionally, we connect with generations of herbalists and cooks who knew the value of the 'simple' things.
Until next time...
I am...
Phil Wilson...
And, here's to living an Herbal Lifestyle With You!