Safe from 6 months. Parsley is surprisingly nutritious: high in vitamins K, C, and A, plus iron and folate. The small amounts used in cooking make it best viewed as a nutritional bonus rather than a primary vitamin source.
Fresh parsley has a clean, bright, grassy flavor with a mild bitterness and a faint peppery finish that fades almost completely when cooked. Curly parsley is milder and slightly watery; flat-leaf (Italian) parsley is more aromatic and flavorful, with a richer savory note. It pairs naturally with lemon, olive oil, garlic, potato, white beans, carrot, and eggs.
This guide covers fresh parsley. For dried, use a small pinch for babies under 12 months.
Finely minced and added to eggs, pasta, or soft vegetables. A great herb for flavor introduction.
Continue as a flavor ingredient.
Anywhere parsley is used - tabbouleh, gremolata, sauces, soups.
Ingredients
Steps
Red lentils are iron-rich for babies. The parsley adds vitamin C to boost that iron absorption.
Garden notes
Biennial but usually grown as annual. Slow to germinate - start early. Both flat-leaf and curly work.
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