This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. Here I discuss how versatile, delicious, and good for you parsley is!
Parsley is listed in the book 1,000 Foods to Eat Before You Die by Mimi Sheraton. She says that the foods she lists in her book are the tastes that every food lover should experience or dream about. I am 26 foods in, and Parsley is food #27!
My research about parsley enabled me to see how versatile this delicious herb is. I also learned about how good it is for you! It most definitely deserves a place as one of the 1,000 Foods To Eat Before You Die!
Varieties of Parsley
I admit that growing up all I knew about this herb was that it was a garnish. Curly parsley was used as the garnish, and sometimes I’d actually remove it and put it to the side. Shame on me!
I learned of the Italian flat-leafed variety later when I started cooking. Now..please allow me to say I favor this one and hardly ever buy or grow the curly parsley any longer. Sorry curly parsley! I do find that the Italian flat leaf has much more flavor and is more versatile than its curly relative.
How To Grow and Harvest Parsley
Are you interested in growing and harvesting your own parsley? We’ve tried so far with fairly limited success, but all that is about to change!
I was so happy to come across this great article from HappyDIYHome.com called “How to Grow and Harvest Parsley Plant.” It has great information on growing, caring for, harvesting, and storing this plant and is a great comprehensive guide to this fantastic herb! I’m really looking forward to putting the tips from this article to use and encourage you to check it out!
Benefits of Parsley
Who knew that this herb is so good for you?! Parsley is a source of many vitamins including several B Vitamins, and rich in Vitamin C and K! It is also a source of minerals, especially rich in iron, and contains antioxidants.
It seems parsley also contains plant compounds that may also help to fight cancer! Here’s a great article from Healthline.com called 8 Impressive Health Benefits and Uses of Parsley which has convinced me to eat more parsley! 🙂
My Favorite Ways to Use Parsley!
One of my absolute favorite ways to use this herb is in a Parsley Pesto.
You can use pesto in so many ways: as a dip, as an accompaniment to meat, as a spread for crackers, and whatever else you can come up with! I love adding parsley pesto to linguine and the result is absolutely delicious. Get my recipe for Linguine With Delicious Parsley Pesto by visiting this link.
This amazing herb is also an essential ingredient in the Middle Eastern salad called tabbouleh. Tabbouleh is usually made with bulgur wheat, parsley, mint, onion, tomatoes, and lemon juice.
The first time I made tabouleh was for this post, so please forgive me I cheated and used a brand called Near East. I used this brand’s Tabouleh Grain Salad Mix as the base for my tabouleh, and I thought it was excellent.
You can see in the spice mix in the picture above how much dried parsley (along with mint) is included in the mix. I added plenty of fresh Italian parsley to this mix, along with plenty of lemon juice and a large chopped tomato. Doesn’t the result look delicious?
I ended up serving this with a grilled chicken breast that had been seasoned with Middle Eastern spices including sumac, za’atar, and salt. It was so good! The recipe for the tabouleh and the chicken breast can be found below.
Of course, you can always use this versatile herb as a garnish. Here I have used it as a garnish on a platter which contains hummus and za’atar, pita bread, and some veggies. Za’atar is also one of the foods in my 1,000 Foods to Eat Project. 🙂
Eat More of This Amazing Herb! It is Delicious and Good for You!
This incredible herb is delicious, whether used as a garnish, part of a pesto, in a salad such as tabouleh, or any other way you fancy! Mimi Sheraton’s book also recommends using it in a parsley cream soup or a risotto with parsley. Both sound fantastic, and I’ll be looking into those options soon!
1,000 Foods to Eat Project
Please follow along with me on this quest to try the 1,000 Foods To Eat Before You Die, from the book by Mimi Sheraton! Join me in this journey and discover new foods, experiences, and cuisines which I hope will add inspiration, fun, and joy to your life! Visit the 1,000 Foods to Eat Project page to view a list of the foods tried so far.
Parsley is #27 on my list of foods to try. 27 down, 973 to go!
If you’d like to follow along and be a part of the 1,000 Foods Project, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! Please join me by signing up here it’s an incredible journey. 🙂
Thank you for reading and if you have any comments or suggestions I would be honored if you would share them below!
Near East Tabouleh Grain Salad and Middle Eastern Chicken Breast
- 1 box Near East Whole Grain Tabouleh
- 1 large tomato chopped
- 1 cup Italian parsley minced
- 2 tbsp lemon juice
- 4 chicken breasts
- 1 tbsp Za'atar
- 1 tbsp sumac
- 1 ts salt (for chicken) plus additional if needed for the tabouleh
- 3 tbsp olive oil split (1 tbsp for the tabouleh, 2 tbsp for the chicken)
- To make the Near East Tabouleh, combine the contents of the box in a medium saucepan. You will combine the wheat and the contents of the Spice packet. Add 1 cup of boiling water, stir. Cover, and let stand 30 minutes at room temperature.
- Stir in your chopped tomato, lemon juice, 1 tbsp olive oil, and your minced parsley. Mix well. Cover, then chill approximately 1 hr. Taste, and add additional salt if needed to suit your tastes.
- While the tabouleh is chilling, mix the salt, sumac, and Za'atar in a small bowl. PLEASE NOTE: If the Za'atar you are using contains salt, you may want to cut back a little on the additional salt this recipe calls for.
- Using the mix of sumac, Za'atar, and salt (if used), season your chicken breasts on both sides.
- Heat up 2 tbsp in your skillet until hot, on med high heat. Add your chicken breasts, and fry both sides each approximately 5-6 minutes or until cooked. If the breasts are thick, you may need to fry them for longer. Once cooked, allow the chicken to rest for a few minutes.