Fresh Parsley: Vegan Cooking Guide
Flat-leaf parsley (Italian parsley) is a bright, clean herb with a grassy, slightly peppery flavour. It's the most versatile herb in vegan cooking - it lifts any dish from soups to pasta to roasted vegetables without dominating. Curly parsley is less flavourful and mainly used as a garnish.
How to Use Fresh Parsley
Use flat-leaf parsley raw as a finishing herb - strip leaves from stalks and roughly chop or tear. Use stalks (they have full flavour) in stocks and soups. Add to chimichurri, gremolata and herb sauces alongside garlic and lemon.
Nutrition
One of the highest sources of vitamin K of any herb; also provides vitamin C and folate.
Chef's Tips
- A large bunch of parsley blitzed with garlic, lemon and olive oil makes instant gremolata - a brilliant finishing condiment.
- Store flat in a damp kitchen roll inside a sealed bag in the fridge - keeps for up to 2 weeks.
- Parsley is one of the few herbs that can be added early to long-cooked dishes (like a bouquet garni) without losing all its flavour.
→ Find the best substitutes for fresh parsley
Vegan Recipes Using Fresh Parsley
Learn to cook with fresh parsley on video
Our Cook Like A Pro course covers vegan cooking techniques including how to get the most from plant-based proteins, flavour bases and dairy alternatives. Watch step-by-step with chefs Rupert Worden and Lisa Hinze.
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