Parsley is a versatile, aromatic herb in the Apiaceae family, related to celery and carrots. Native to the Mediterranean, it has been used for centuries in both cooking and traditional medicine. The two main types are curly leaf parsley, often used as a garnish, and flat-leaf (Italian) parsley, which has a stronger flavor and is preferred for cooking. It is a key ingredient in many global cuisines, including Middle Eastern, Italian and French.

Dried parsley flakes are the dehydrated leaves of the parsley plant, typically the flat-leaf or curly variety. They have a mild, slightly peppery flavor and are used as an herb to season a wide variety of dishes, including soups, sauces, meats, vegetables and grains.

While milder than fresh parsley, dried parsley flakes add color and subtle herbal notes to recipes.

Check below the cut for a recipe to help make use of this common herb!

Herbed Butter Rice with Parsley Flakes

INGREDIENTS

• • 1 cup white rice (long grain or basmati)
  • 2 cups water or broth
  • 1 tbsp butter (or olive oil)
  • 1 tsp dried parsley flakes
  • ½ tsp onion powder
  • ¼ tsp garlic powder
  • Salt and pepper, to taste

INSTRUCTIONS

1. COMBINE: Rice, water or broth, butter, parsley flakes, onion powder, garlic powder, salt, and pepper in a medium saucepan.
2. BOIL: Bring to a boil over medium-high heat.
3. REDUCE: Once boiling, reduce heat to low, cover, and simmer for about 15–18 minutes, or until the rice is tender and the liquid is absorbed.
4. REMOVE: Remove from heat and let sit, covered, for 5 minutes.

Fluff with a fork and serve.

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