Parsley
The herb you reach for most, done properly. Parsley grown with no pesticides, herbicides or sprays ever, ready to use straight from the pack. Bright, green and clean enough to skip the rinse, with stems worth keeping and not a yellow leaf in sight.
Stays fresher, longer
Stays fresh twice as long
100% pesticide free
No pesticides, herbicides or sprays
Stacked with vitamins
Grown indoors in Australia
Ready-to-eat
Ready to eat — no washing required
Servings per package: 1
Serving size: 9g
| Nutrient | Average Quantity Per Serving | Average Quantity Per 100g |
|---|---|---|
| Energy | 9.2kJ | 102kJ |
| Protein | 0.2g | 2.4g |
| Fat, total | 0g | 0.2g |
| - Saturated | 0.0g | 0.0g |
| - Trans | 0.0g | 0.0g |
| Carbohydrate, Total | 0.0g | 0.6g |
| - Sugars | 0g | 0.6g |
| Sodium | 5mg | 58mg |
Ready to use straight from the pack, no washing required.
- Blitz into chimichurri, salsa verde or gremolata
- Toss through tabbouleh, grain bowls and lentil salads
- Stir into pasta, risotto, soups and braises just before serving
- Finish roast potatoes, grilled fish, lamb and anything cooked in butter
- Chop the stems into the base of a soup, stock or soffritto rather than binning them
- Pair with garlic, lemon, olive oil, capers, anchovy and plenty of black pepper
Add it late. Parsley loses its brightness the longer it cooks.
Looking for more? Read our guide to fresh herbs.
Keep parsley cold. Store it refrigerated between 1 and 5°C with the pack sealed when you're not using it, and away from excess moisture. If you'd rather store it loose, wrap it in a lightly damp cloth or stand the stems in a glass of water with a bag loosely over the top.
Our parsley is grown indoors and never washed, so it goes into the pack clean, dry and unbruised. That matters more than people realise, because the moisture and handling that come with washing are what start herbs yellowing and going slimy. Less handling, less moisture, better parsley.
Got more than you can use? Chop it, pack it into an ice cube tray with a little olive oil or water, and freeze. Use the cubes straight from frozen in anything cooked.
Want to know where your Stacked Herbs came from? Scan the QR code on your pack to trace it back to its harvest batch and learn more about how it was grown.
This bag is made from recyclable soft plastic. Please don't place it in your kerbside recycling bin. Instead, use our Store Locator to find a participating soft-plastic collection point near you for recycling.
100% Australian-grown parsley
We're not just a brand,
we're the grower.
Learn about what were working onBehind every harvest is a team of horticulturalists, plant scientists, engineers and a chef. The farm is almost entirely automated, but automation doesn't decide anything. Our horticulturalists read the crop and set the conditions, and the machines carry them out precisely, every day.
Everyone here is working towards the same thing. Growing it well is the method. Making it worth eating is the point.
Nothing sprayed on.
Nothing to rinse off.
We grow in sealed rooms, which means the pests, weeds and run-off that force outdoor farms to spray simply aren't there. So we don't spray. No pesticides, no herbicides, no fungicides, on anything we grow.
We had it tested rather than just stating it. An independent, NATA-accredited lab screened our leafy greens against 312 pesticides and residues, with none detected.
That's why there's nothing to rinse off. Nothing was ever sprayed on in the first place.
How we grow it
Everything we sell starts as a seed and is grown without being touched by hand, from seed to pack. It grows indoors in a sealed, climate-controlled room, with no soil, no weather and no sunlight. Every plant gets the light, water and nutrients it needs, every single day.
Those same sealed rooms change what growing takes. We recycle around 90% of the water our plants grow in, our nutrients stay in a closed loop instead of running off into rivers, and we grow a year's harvest in a single building.
What comes out is clean, consistent and ready in about half the time a field takes. It's grown in Australia at our own farms, close to where it's sold, so it skips the long road trip most fresh produce takes. Every pack can be traced back to the exact batch it came from.
More greens on the grid.
Follow for recipes, farm tours and a very close look at some lettuce.
FAQs
[Flat-leaf, also called Italian or continental parsley.] It has a stronger, cleaner flavour than curly and holds up better when it's chopped, which is why most cooks reach for it first.
No. It's grown indoors in a sealed room and never sprayed, so there's nothing to rinse off. It goes into the pack clean and dry, and washing basil only bruises the leaves and speeds up blackening.
Keep it refrigerated between 1 and 5°C with the pack sealed. Unlike basil, parsley is perfectly happy in the fridge. Just keep it away from excess moisture, which is what turns herbs slimy.
Yes, and you should. The stems carry more flavour than the leaves, they're just tougher. Chop them finely into the base of a soup, stock or sauce, and save the leaves for finishing.
No, and here's the honest reason. Australian organic certification requires soil, and we grow without it. Organic farming also still permits some pesticides. We use none.
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