Petroselinum crispum
Parsley microgreens (Petroselinum crispum) are the quiet achiever of the ChefPax lineup — less flashy than amaranth, less spicy than radish, but consistently useful across more cuisines than almost any other microgreen we grow. We grow Dark Green Italian Flat Leaf parsley, seeded at 6–8 g per 5×5 tray with a 5–7 day blackout period and patient light exposure from Day 7 onward. Total harvest time is 18–25 days.
The result is a microgreen that tastes unmistakably like fresh, bright parsley — grassy, clean, slightly bitter in the most appealing way, with that distinctive fresh-herb quality that lifts any dish it touches. In culinary terms, parsley is a foundation herb — it appears in French, Italian, Middle Eastern, and Greek cooking as a background element that makes other flavors pop.
Parsley microgreens are the microgreen equivalent of that foundation herb, with the added advantage of being visually appealing as a garnish in their own right. The dark green flat leaves distinguish them immediately from curly parsley, and their fresh, uncooked flavor profile makes them ideal for finishing dishes where you want herb presence without the assertiveness of basil or the complexity of shiso.
Parsley microgreens taste fresh, grassy, and mildly bitter with a clean, bright herb finish. The flavor is classic flat-leaf parsley — more complex and less one-dimensional than curly parsley — with a fresh garden quality that enhances savory dishes without competing. There's a slight peppery note at the finish, and the aroma when you snip them is immediately recognizable as fresh herb.
Parsley microgreens are one of the most nutritionally dense herbs available, with exceptionally high vitamin K content. They're also rich in vitamin C, vitamin A, folate, and iron. The flavonoids luteolin and apigenin in parsley have been studied for their anti-inflammatory properties, and the essential oils (myristicin, limonene, eugenol) are the source of the characteristic aroma.
For a deeper look at vitamins and phytonutrients studied across varieties, see the microgreens nutrition guide.
Parsley microgreens are available in 5×5 and 10×20 live tray formats. The live tray is excellent for parsley — you get 7–10 days of fresh herb access from a single order, far longer than a grocery store bunch. Keep in indirect light at room temperature and snip as needed. If you're using the 5×5 cut format, refrigerate and use within 4–5 days.
Full storage tips — container types, fridge placement, and shelf life by crop — are in the microgreens storage guide.
We're building dedicated parsley microgreens recipes for this page. In the meantime, these recipes from similar crops are a great starting point:
18 min
Bright lemon pasta tossed with earthy broccoli microgreens for a fresh, nutritious meal.
25 min
Tender grilled steak topped with fresh broccoli microgreens for a burst of flavor and nutrition.
Slightly stronger — the essential oil concentration is higher in microgreens than in mature leaves, so you get more aromatic intensity per gram. Use a little less than you would mature flat-leaf parsley and adjust to taste. Most people find the flavor very clean and bright — less flat than store-bought bunches.
Yes, but cooking degrades the volatile oils that make parsley aromatic. Use parsley microgreens raw as a finishing garnish for maximum flavor impact. If adding to a sauce, add them right at the end, off the heat.
Parsley microgreens work in any recipe calling for fresh flat-leaf parsley. Try them in a grain bowl with lemon and olive oil, as a garnish on shakshuka, or blended into a quick chimichurri. Our broccoli microgreens recipes are a good starting point for Mediterranean-style applications.
