mezzomediFlat-leaf parsley
Fresh and herbaceous flat-leaf parsley, bright green and slightly peppery note.
Flat-leaf parsley is an aromatic herb with flat, serrated leaves, offering a fresh and slightly peppery taste. In Mediterranean cuisine, it provides a lively, herbaceous note without bitterness. It is used raw or cooked, alone or with other herbs, to season and garnish dishes.
Best pairings
Garlic Classic90%Persillade: chopped garlic and parsley, a universal condiment.
Olive oil Classic88%An essential emulsifying base; oil that carries the volatile oils of parsley into every bite.
Lovage Classic88%Two foundational Mediterranean herbs that complement each other: parsley, milder; lovage, more intense and herbaceous.
Radish Classic87%A complementary fresh herb; herbaceous freshness enhances raw vegetables.
Bulgur Classic87%Bulgur and parsley, the heart of Levantine tabbouleh.
Sumac Classic87%Iconic duo: fresh parsley and sumac form traditional za'atar and tabbouleh.
Porcini Classic86%Parsley and porcini, freshness on earthiness.
Fava bean Classic85%Classic flat-leaf parsley for freshness in salads and garnishes.
Lemon Classic85%Parsley and lemon, the freshness of tabbouleh and gremolata.
Feta Classic85%Tangy Greek cheese; its salinity creates a lively balance in Mediterranean tabbouleh.
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FAQ
What goes with flat-leaf parsley?
Flat-leaf parsley pairs especially well with garlic, olive oil, lovage, radish and bulgur. Persillade: chopped garlic and parsley, a universal condiment.
What can I substitute for flat-leaf parsley?
If you don't have it, try: cilantro, basil, mint.