Cancel OK

Parsley is part of the Apiaceae family and related to celery, carrots, parsnips, and dill. An herb, often treated like a leafy green, parsley grows as a flowering plant and its leaves, stems, and roots are edible. Believed to have originated in the Mediterranean basin centuries ago, parsley is now cultivated around the world.

Seasonal Availability Chart

Types & Varieties
There are two main types of parsley: curly or French (Petroselinum crispum), with crinkled leaves, and flat or Italian (P. neopolitanum), with characteristically flat leaves. Both types are used throughout the food industry as a garnish or spice to perk up foods with their differing flavor profiles and green coloring.

Curly or curled-leaf parsley varieties include Banquet, Deep Green, Forest Green, Moss Curled, Sherwood, and Triple Curl. Bright green, decorative, and fragrant, this type of parsley will reach an average of 8 to 14 inches in height and is favored as a fresh garnish.

Plain or flat-leaf varieties, including Plain and Italian Dark Green, have a stronger, more lively flavor than curly leaf, grow taller (up to 3 feet), and are often used in stews and soups.

Turnip-rooted parsley, which has flat leaves, is often cultivated for its sizable root and prepared as a vegetable. Hamburg or German are popular turnip-root varieties.

Page 1 of 212