Browse our superb collection of parsley recipes, including Galton Blackiston's goat's cheese salad with tapenade, James Sommerin's scallops with parsley foam, and Paul Heathcote's lamb with Provençal herbs.
Parsley, be it flat or curly, is one of the most commonly used herbs and a popular addition to European dishes. Its fresh, grassy flavour is a marriage for all manners of foods, be it meat, fish, seafood or vegetables.
While many dishes rely on parsley simply as a garnish, it's worth exploring parsley recipes that really exemplify this herb. This is evident in Middle Eastern cuisine where parsley forms the basis of certain salads like tabbouleh. Indeed, many salads can benefit from a hit of raw parsley, for example Martin Wishart's simple fennel salad with parsley and Parmesan.
Parsley has a place in hot dishes, too. Try Marcello Tully's Mediterranean-style hake recipe, dressed in a parsley cream sauce, or Bryan Webb's parsley and pine nut stuffing to go with roast lamb.
Parsley is ideal for fish, with parsley and lemon being the classic combination: see this in action in Geoffrey Smeddle's lemon sole recipe.
Dried parsley is readily available and is fantastic for salad dressings and marinades. Many dried herbs are best used within six months, and ideally stored in a cool, dry area to retain their optimum taste.