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Herbs & spices

Parsley

Petroselinum crispum

Parsley is an herb whose leaves are used in cooking. Cooks use it raw, as a garnish, or to season dishes, and pair it with garlic, scallions, potatoes, rice, fish, chicken, lamb, and goose.

  • Plant-based
  • Gluten-free
  • No listed allergens

About the plain ingredient, not packaged products; general information, not medical advice. Details

Part used
Leaf
Family
Apiaceae
Cooked most in
Europe, Africa, The Americas
Top country
Austria
Parsley, whole

Photo: Bi-frie ( talk ) · CC BY 3.0 · Wikimedia Commons

In the kitchen

How to use parsley

Typical ways to cook or use it

  • Garnish
  • Raw
  • Season

Preparing it

Chop fresh parsley before sprinkling it over dishes.

Goes well with

Nutrition

What 100 g of parsley holds

Per 100 g. Averages from USDA; real values vary by variety, season and growing conditions.

Protein 29%Fat 8%Carbohydrate 63%of the macronutrients by weight

Nutrition per 100 g of parsley
Energy36 kcal · 151 kJ
Protein3 g
Fat0.79 g
of which saturated0.13 g
Carbohydrate6.3 g
of which sugars0.85 g
Fibre3.3 g
Sodium56 mg
Cholesterol0 mg
Nutrition per 100 g of parsley: minerals and vitamins
Potassium554 mg
Calcium138 mg
Iron6.2 mg
Magnesium50 mg
Zinc1.1 mg
Vitamin C133 mg
Vitamin A (RAE)421 µg
Folate152 µg
Dried

Protein 40%Fat 7%Carbohydrate 54%of the macronutrients by weight

Nutrition per 100 g of parsley, dried
Energy271 kcal · 1,134 kJ
Protein31 g
Fat5.2 g
of which saturated1.4 g
Carbohydrate42 g
of which sugars7.3 g
Fibre33 g
Sodium391 mg
Nutrition per 100 g of parsley, dried: minerals and vitamins
Potassium6,300 mg
Calcium176 mg
Iron54 mg
Magnesium372 mg
Zinc6.1 mg
Vitamin C149 mg
Vitamin A (RAE)97 µg
Folate194 µg

Source: USDA FoodData Central (foods 170416, 170486, 170930), public domain. Minerals and vitamins are listed only where USDA measured a non-zero amount.

Around the world

Where parsley is cooked

17 dishes in the catalogue use parsley. Here is where they come from.

Dishes by continent

Countries whose dishes use it most

Counts are catalogued dishes from each country that list parsley among their ingredients.

Origins

Native to
Greece, Europe, Algeria, Morocco

  1. 1548 · United Kingdom

    Horticultural accounts give 1548 for its arrival in England, though literary evidence indicates earlier use.

On the table

Dishes made with parsley

13 of the 17 catalogued dishes that use it, spread across the countries they come from.

  • Kaspressknödel

    Austria

  • Zelekivka zlyvanka

    Ukraine

  • Gonré

    Burkina Faso

  • Zibdieh

  • Capoun

    France

  • Çoban salad

    Türkiye

  • Serviettenknödel

    Austria, Czechia, Germany

  • Mussels marinière

    Belgium, France

  • Leberknödel

    Austria, Germany

  • Zanahorias aliñadas

  • Albóndigas de bacalao

  • Patatas aliñás

  • Tomate crevette

Dish lists come from Wikidata; a dish counts when its recorded ingredients include parsley.

Good to know

Diet and allergens: parsley in detail

These notes describe the plain ingredient. Packaged and prepared products vary, so read the label; for allergies and medical diets ask a doctor or dietitian.
Allergens
None of the 15 listed allergens foundChecked and not found: soy, eggs, fish, milk, lupin, wheat, celery, sesame, mustard, peanuts, molluscs, sulphites, tree nuts, crustaceans, gluten cereals.
Animal origin
No animal ingredients foundChecked and not found: egg, fish, meat, dairy, honey, insect, gelatin, poultry, bone char, shellfish, other animal, animal fining, animal rennet.
Gluten
None
Alcohol
None
Caffeine
None
Pork
None

Cooked together

Ingredients that go into the same catalogued dishes.
Photo credits for this page (10)

Around the world

What parsley is called

Names in 54 languages, from Wikidata.

  • Spanish

    perejil · Petroselinum sativum

  • French

    persil

  • Italian

    prezzemolo · foglia di prezzemolo

  • Portuguese

    salsa

  • German

    Petersilie

  • Dutch

    peterselie

  • Turkish

    maydanoz

  • Russian

    зелень петрушки · петрушка

  • Polish

    pietruszka

  • Arabic

    بقدونس · مقدونس

  • Hebrew

    פטרוזיליה

  • Hindi

    अजमोद

Show all 54 languages

  • Albanian

    majdanoz

  • Aragonese

    prexil

  • Armenian

    մաղադանոս

  • Asturian

    perexil

  • Azerbaijani

    Cəfəri

  • Bangla

    পার্সলি

  • Basque

    perrexil

  • Belarusian (Taraskievica orthography)

    бядрынец · пятрушка

  • Breton

    perisilh

  • Bulgarian

    магданоз

  • Catalan

    julivert

  • Cebuano

    perehil · peresil · persil

  • Chinese

    香芹 · 洋香菜

  • Cornish

    persil

  • Czech

    listová petržel

  • Danish

    persille

  • eml

    parsémul

  • Esperanto

    petroselo

  • Finnish

    persilja

  • Galician

    perexil · pirixel

  • Georgian

    ოხრახუში

  • Hungarian

    petrezselyem

  • Irish

    peirsil

  • Japanese

    パセリ

  • Kabyle

    imẓi

  • Kinaray-a

    perehil · perësil

  • Kurdish (Latin)

    medenos · bexdenoz · bexdûnis

  • Macedonian

    магдонос

  • Malay

    pasli

  • Malayalam

    പാർസ്ലെ

  • Maltese

    tursin

  • Nepali

    अजमोद

  • Norwegian Bokmål

    persille

  • Norwegian Nynorsk

    persille

  • Occitan

    jolverd

  • Pampanga

    perehil

  • Piedmontese

    pnansëmmo

  • Romanian

    pătrunjel

  • Slovenian

    peteršilj

  • Swedish

    persilja

  • Traditional Chinese

    香芹 · 巴西里 · 洋香菜

  • Traditional Chinese (Taiwan)

    香芹 · 洋香菜

  • Ukrainian

    Петрушка

  • Welsh

    persli

Sources and credits

Data

Wikidata item: Q65522500

Photos

Photo: Bi-frie ( talk ) · CC BY 3.0 · Wikimedia Commons