Parsley
The herb you reach for most, done properly. Grown indoors with no pesticides, herbicides or sprays, ever, and picked young so the leaves are tender and the stems are still worth using. Ready to use straight from the pack, with nothing to rinse off.
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
Parsley is the herb you reach for most, and the one most often wasted. Flat leaves with a clean, grassy, faintly peppery flavor that lifts almost anything without taking over. It's the backbone of tabbouleh, chimichurri and salsa verde, and the finish on half the dishes in a European kitchen. Ours is picked young, so the leaves are tender and the stems are worth using.
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 |
Parsley is a soft finishing herb, so the leaves go on at the end or stay raw. The stems are the part most people throw away, and they shouldn't. They carry plenty of flavor and they're sturdy enough to go in early, so chop them fine into a soffritto, a stock or the base of a stew, and save the leaves for the plate.
Chop it coarsely rather than to a paste, because over-chopping bruises it and turns it bitter. It belongs on roast potatoes, through pasta, over fish, folded into grain salads, and in anything where a dish has come out rich and needs something green to cut it.
Keep parsley refrigerated between 34 and 41°F, sealed and dry. Out of the pack, Dave's method is the damp roll: roll it loosely in a lightly damp paper towel and put it back in the fridge. Never chop it wet, and use a sharp knife, because a blunt blade bruises the leaves and they darken faster.
Want to know where your Greens 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 plastic film, so it doesn't belong in your curbside bin. Empty it, make sure it's clean and dry, and take it to a store drop-off point for plastic film. Keeping film plastics out of curbside recycling matters. They tangle the sorting machinery and can send a whole load to landfill.
100% USA-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.
Our greens 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, ISO 17025 accredited lab screened our 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 at our farms in Australia, and our first US farm is under construction in Menifee, California. 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
They look almost identical and taste nothing alike. Flat-leaf parsley is clean and grassy. Cilantro is citrusy and much stronger, and it's the one some people find soapy. If you're at the store and can't tell them apart, smell them.
Flat-leaf has more flavor and a softer texture, which is why it's the one used in cooking. Curly parsley is tougher and milder, and it earned its place as a garnish rather than an ingredient. Ours is flat-leaf.
Yes, and you should. The stems carry plenty of flavor and they hold up to heat, so chop them fine and cook them in early with your onion and garlic. Save the leaves for the end.
No. It's grown in a sealed indoor room and never sprayed, so there's nothing to rinse off. Washing parsley bruises the leaves and adds the moisture that turns them dark.
Yes, once it's chopped. It works well frozen for cooked dishes, either tray-frozen or in an ice cube tray with a little water or oil. It won't come out looking fresh, so don't freeze it for a garnish.
No, we're not certified organic. Certified organic growers can still use a long list of approved pesticides. We don't use any pesticide, herbicide or fungicide at all, on anything we grow.
Not much does the same job, because parsley's whole point is that it's mild. Chervil is the closest. Cilantro will bring green freshness but a completely different flavor. Celery leaves are a surprisingly good stand-in if you have them.
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