Herb English parsley, also known as curly-leaf parsley, is a bright, slightly peppery herb that adds freshness and color to countless dishes. Unlike its flat-leaf cousin, curly parsley has a milder flavor and a crisp, decorative texture that holds up well in cooking. This article covers everything you need to know about using, storing, and cooking with this versatile herb, including a simple recipe to showcase its flavor.
Ingredients
- 1 bunch fresh English parsley (about 2 cups / 40 g leaves, loosely packed)
- 2 cloves garlic, minced
- 1/4 cup (60 ml) extra-virgin olive oil
- 1 tablespoon (15 ml) fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup (50 g) grated Parmesan cheese (optional)
- 1 pound (450 g) spaghetti or other long pasta
- 1/4 cup (60 ml) pasta cooking water
Instructions
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente, about 10-12 minutes. Reserve 1/4 cup (60 ml) of the pasta water before draining.
- While the pasta cooks, wash the parsley thoroughly and pat dry. Remove the thick stems and finely chop the leaves. You should have about 2 cups (40 g).
- In a small bowl, combine the chopped parsley, minced garlic, olive oil, lemon juice, salt, and pepper. If using Parmesan, stir it in now. This is your parsley sauce.
- Drain the pasta and return it to the pot. Add the parsley sauce and the reserved pasta water. Toss well over low heat for 1-2 minutes until the sauce coats the pasta and the parsley is just wilted but still bright green.
- Serve immediately, with extra Parmesan on the side if desired.
Tips
- Substitution: If you only have flat-leaf (Italian) parsley, use it—the flavor is slightly stronger, so you may want to use a bit less (about 1 1/2 cups / 30 g).
- Storage: To keep fresh parsley crisp for up to a week, trim the stems and stand the bunch in a glass of water, cover loosely with a plastic bag, and refrigerate. Change the water every two days.
- Common mistake: Adding parsley too early in cooking can make it lose its color and flavor. Always add it at the end or just before serving for the freshest taste.
- Drying: If you grow your own parsley, you can dry it by hanging bunches upside down in a cool, airy place. Crumble and store in an airtight jar for up to 6 months.
Serving Suggestions
This parsley pasta is a light, herbaceous main dish that pairs well with a simple green salad and crusty bread. It also works as a side dish alongside grilled chicken, fish, or roasted vegetables. For a more substantial meal, top with sautéed shrimp or white beans.
Variations
- Add protein: Stir in 1 cup (150 g) of cooked chickpeas or shredded rotisserie chicken along with the sauce.
- Make it creamy: Add 2 tablespoons (30 g) of cream cheese or 1/4 cup (60 ml) of heavy cream to the sauce for a richer texture.
- Pesto-style: Blend the parsley, garlic, olive oil, lemon juice, and Parmesan in a food processor until smooth for a no-cook pesto. Toss with pasta or spread on sandwiches.
- Add heat: Sprinkle in 1/4 teaspoon of red pepper flakes when you add the garlic for a subtle kick.
Storage and Reheating
Store leftover parsley pasta in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a skillet over medium-low heat with a splash of water or olive oil, stirring until just warmed through—about 3-4 minutes. Avoid microwaving on high, as it can make the parsley mushy. Fresh, uncooked parsley should be stored as described in the Tips section and used within 7 days.
Frequently Asked Questions
Can I use dried parsley instead of fresh? Dried parsley has a much milder flavor and a different texture. If you substitute, use 1/3 of the amount (about 2 teaspoons) and add it earlier in cooking to allow it to rehydrate. The dish will be less vibrant.
What is the difference between curly and flat-leaf parsley? Curly parsley (English) is milder and more decorative, while flat-leaf (Italian) has a stronger, more robust flavor and is often preferred for cooking. You can use them interchangeably in most recipes, adjusting the amount to taste.
Can I freeze fresh parsley? Yes. Chop the parsley, place it in ice cube trays, cover with water or olive oil, and freeze. Once solid, transfer the cubes to a freezer bag. Use within 3 months for best flavor. Add the cubes directly to soups, stews, or sauces.
How do I keep parsley from turning brown? Parsley turns brown when it’s overcooked or exposed to high heat for too long. Always add it at the end of cooking and avoid boiling it. The bright green color is also preserved by the lemon juice in this recipe.
Is parsley good for you? Parsley is a leafy green herb that contains vitamins A, C, and K, as well as antioxidants. However, it is usually eaten in small amounts, so its nutritional contribution is modest. It is a low-calorie way to add flavor and color to meals.
Can I eat the stems of parsley? The stems are edible but tougher and more fibrous than the leaves. They are often used to flavor stocks or broths. For this recipe, it’s best to remove the thick stems, but you can chop the thinner, tender parts along with the leaves.
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