Parsley (Petroselinum crispum) is one of the most commonly used herbs in Western cooking, native to the central and eastern Mediterranean. Two main types are grown: 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.
Despite its reputation as a mere garnish, parsley is a serious culinary ingredient. It’s a key component of bouquet garni, tabbouleh, chimichurri, gremolata, and countless sauces and salads. Its clean, slightly peppery flavour brightens dishes without dominating them, which is why it appears across so many cuisines.
In Australia, both varieties are cheap, widely available, and grown year-round. It’s also one of the most common home-garden herbs, tolerating a range of conditions though preferring cool weather.
How it's produced
Parsley is grown from seed in garden beds or commercial fields. It’s notoriously slow to germinate — taking 2–5 weeks — but once established it grows readily in temperate climates. Commercial production occurs year-round in Australia, with crops rotating between warmer and cooler growing regions to maintain supply.
The herb is harvested by cutting the outer stems, allowing the plant to continue producing from the centre. A single planting can be harvested multiple times over its growing season. Parsley is a biennial — it grows leaves in its first year and flowers in its second — so commercial crops are typically replanted annually. Dried parsley is produced by dehydrating the leaves, though it loses much of the flavour that makes the fresh herb useful.
What it costs the planet (per kilo)
≈ Estimated from its category — typical for vegetables, not measured for this item yet. Sources & methods →
Keeping it
Keep it: in the fridge in a glass of water.
Advice from Cubud’s own keeping notes — how to keep it, not a measured number.
What comes from this
Your household's take
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