The entire parsley plant is edible but we'll stick to the flowers here. Use the flowers as a garnish or mix them into your pesto, tabbouleh, tzatziki, salsa verde or chimichurri recipes just as you would the leaves. Teeny creamy-yellow blossoms that grow in lacy clusters in an umbel shape. A biennial whose flowers appear in the plant’s second year. A mild, sweet parsley flavor with a lemony accent.
Use immediately after harvest. Whole stems of blossoms and leaves may be used in Tempura, and Fritters. Garnish pasta, rice, and grains.
Edible parts: Blossoms, leaves, stems, roots
Disclaimer: All of the flowers listed here have been researched, however, individuals consuming the blossoms, petals, stems, leaves, or tubers of the plants contained on this website do so entirely at their own risk. Consume only plants that have been organically grown and check for any bugs crawling inside the blossoms. The edible parts of each plant are noted above. The latin name is provided for each specific plant; common plant names can include other plants that are inedible. It is best for pregnant persons or those that have plant allergies to not eat any of these flowers even though we have noted the ones that should definitely be avoided. If in any doubt please consult with your doctor.
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