Parsley and lemon juice: a refreshing recipe

In this article we take a close look at parsley: its traditional use in Morocco, how to use it and general precautions.

Parsley (البقدونس)

Parsley is everywhere in Moroccan cooking: chermoula, tagines, salads, or as a juice with lemon.

How to use: As part of varied meals, in normal cooking amounts.

Buying guide: parsley online

• With us it's cash on delivery across Morocco: you pay only when you receive your order.
• Combine parsley with other products: 10% off 2, 15% off 3 or more, free delivery from €13.75.
• No returns, except damaged or wrong items reported within 48 hours with a photo and order number.
• Read the product page carefully: size, ingredients, origin and how to use.
• Compare sizes: larger for daily use, smaller for a first try.

Parsley in Moroccan souks and the attar's shop

• Parsley is one of the products Moroccans have known for generations, with ways of using it passed down in families.
• Names vary by region, between Arabic, Amazigh and Darija, but the customs are similar.
• Today the same traditional products come with clear labels and home delivery.
• In the souks of Fes, Marrakech and Essaouira, the attar (herbalist-grocer) displays herbs, spices and oils in sacks and bottles.

Simple ways to cook with parsley

• Quick breakfast: with yoghurt or porridge, a little honey and nuts, or in a traditional dish.
• Start with a small amount and try parsley in one recipe before making it a habit.
• At family gatherings, parsley can be served with tea or a traditional breakfast.
• Write down the recipe and amount you like so you can repeat the same taste.

General precautions

• Pregnant or breastfeeding women, children and anyone on medication: ask a doctor first.
• Patch-test oils and skin products on a small area; avoid the eyes.
• Store cool and dry, out of reach of children.
• Moderation first; herbs do not replace a varied diet.

Note: general, traditional information only, not medical advice; it does not replace a doctor.