Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Parsley along with all the recipes employing Parsley presented on this site, with 1545 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Parsley recipes added to this site.

These recipes, all contain Parsley as a major wild food ingredient.

There are two main types of parsley used in cooking: Flat-leaf of Italian parsley Petroselinum neapolitanum (image, left) and curly-leaf parsley, Petroselinum crispum both being members of the Apiaceae (carrot) family. Both forms are used and grown as pot-herbs.



flat-leaf parsley generally has a stronger flavour due to the higher levels of essential oils in the leaves. As a result flat-leaf parsley can be used either as a garnish or during cooking. Curly-leaf parsley is used almost exclusively as a garnish for fish dishes.



Parsley is considered one of the four 'fines herbes' of French cuisine (along with tarragon, chervil and chives).