Fresh parsley is one of the most widely used herbs in Australian cooking, valued for its fresh, slightly peppery flavour and vibrant green colour. The two main types are flat-leaf (Italian) parsley, which has a stronger flavour and is preferred for cooking, and curly parsley, which is milder and traditionally used as a garnish.
Far more than a decorative sprig on the side of a plate, parsley is a genuine flavour ingredient. It’s essential in tabbouleh, chimichurri, gremolata, and salsa verde. It lifts pasta dishes, grain salads, soups, and stews, and pairs naturally with lemon, garlic, and olive oil. Flat-leaf parsley in particular can be used in generous handfuls, almost like a salad leaf.
Parsley is available year-round in Australia, grows easily in home gardens in most climates, and keeps well in the fridge with stems in water.
How it's made
Nutrition (per 100g)
10 sprigs is about 10 g.
What it costs the planet (per kilo)
Where it comes from
In the kitchen
Keeping it
In the freezer: 90–120 days.
In the fridge: 2–3 days.
Advice from Cubud’s own keeping notes — how to keep it, not a measured number.
Keeping one at home? Track yours in your cubud →
Where this data comes from
USDA
SR Legacy
Full credits, licences, and methods: the sources page →
Where to next
Your household's take
One thumb per person, shared with your household — it steers what the wider-web shelf and the swap chips offer you. Tap again to take it back.
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