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Parsley herb (Petroselinum crispum)

This herb has a fragrant, aromatic flavour. It is used commonly for cooking in European, American, Brazilian and Middle Eastern countries. It is used either as part of the dish or as a fresh green garnish.

The herb is also used in Italian cuisine for making sauces and as a garnish. Parsley is also great to use as a garnish on fresh new potatoes with butter melting over them and parsley sprinkled over the top. But it can also be used with a salad or with soups, sprinkled over the top as a lovely, flavoursome garnish.

Medicinal & Nutritional Benefits 

Skin health- This herb can also be used directly to skin for bruises, relief of cracked skin and can help with insect bites.

Gastrointestinal disorders- It has medical benefits towards kidney stones, UTI's, Gastrointestinal disorders and high blood pressure and can reduce cancer risk

Vitamins- A, B, C,  K .

Minerals- Iron, Potassium, Calcium, Folate, Magnesium

Parsley Cooking Tips

Parsley is a great herb to cook with. It is used in the making of a variety of sauces. You can make your own lemon and herb sauce or pesto sauce using parsley. Another classic is the Argentinean sauce Chimichurri or you can just make a simple parsley sauce to accommodate some fish.

For me, when it come to parsley, I like to use it in a roux based sauce, and then have it to compliment some nice pan fried salmon and fresh vegetables finished with a squeeze of lemon over the fish.

So, to get started you need to put your potatoes into the steamer followed by the vegetables of choice. Then cook your salmon and make your sauce.

Pan Fried Salmon with Parsley Sauce


Serves 4 people


4 x one to one and a half inch thick fillets of salmon

1 x cup butter

1 x cup flour

3 x tablespoons dried parsley

1/2 a lemon cut into 4 wedges

3 x tablespoons extra virgin olive oil

Sea salt and fresh ground black pepper


Heat a large frying pan and add the olive oil. Sprinkle the salt and pepper over the salmon and then place in the pan once the oil is hot. Cook skin side down first, then after 5-8 minutes turn on its sides and top for a minute each.

Whilst this is cooking you can make the roux for the sauce.

First you need to put a saucepan on a medium heat and add the butter and melt. Once melted add the flour, a bit at a time and stir as you add it.

Continue to cook until it reaches what is known as the white stage. This is  when the flour looses its raw smell and takes roughly 5 minutes of cooking.

 Now add your parsley and salt and pepper to taste. Plate up your salmon and vegetables with a wedge of lemon on each. Spoon the parsley sauce onto the fish and serve.