Parsley

Parsley may be introduced as soon as baby is ready to start solids, which is generally around 6 months of age. 

Parsley originated in the fertile lands around the Mediterranean Sea, where the herb has been eaten as food and used in ceremonial practices since ancient times. Like cilantro, the entire parsley plant is edible. Raw leaves are used as a garnish or seasoning, seeds are dried to make spice, and the roots look like parsnips, and can be treated similarly in the kitchen. The leaves are used in dishes across the globe, from green sauces like chimichurri, gremolata, and persillade; to stews like coq au vin, gumbo z’herbes, and ghormeh sabzi; to herb salads like fattoush and tabbouleh. The two most popular types of parsley—curly leaf and flat leaf—can be used interchangeably in cooking, though flat-leaf parsley has a stronger flavor.

Yes. While parsley isn’t usually consumed in large amounts, it offers fiber in addition to a variety of vitamins and minerals, including calcium, folate, potassium, zinc, and vitamins A, C, and K. These nutrients support baby’s developing gut microbiome, bone density, neurodevelopment, electrolyte balance, taste perception, vision, immune function, and more. It also contains beneficial plant compounds, like apigenin, which may offer anti-inflammatory and antioxidant properties to support baby’s overall health and wellbeing.

★ Tip: Have extra parsley on hand? You can blend it with a little olive oil and freeze in ice cube trays for later.

No. Allergies to parsley are uncommon, although anaphylactic reactions and contact dermatitis have been reported. Individuals who are allergic to the pollen from mugwort or birch trees or who have Oral Allergy Syndrome (also called pollen food allergy syndrome) may also be sensitive to parsley. Oral Allergy Syndrome typically results in short-lived itching, tingling, or burning in the mouth and is unlikely to result in a dangerous reaction.

Although not common, parsley is also a known cause of phytophotodermatitis, a non-allergic rash that occurs after skin that has come into contact with parsley is exposed to UV light. It is recommended to wash hands and forearms thoroughly after handling or chopping raw parsley.

As you would when introducing any new food, start by offering a small quantity for the first few servings. If there is no adverse reaction, gradually increase the quantity over future meals.

No. Parsley presents a low risk when safely prepared for a child’s age and developmental ability, though, in theory, an individual could choke on any food. To reduce the risk, prepare and serve parsley in an age-appropriate way as described in the How to Serve section. As always, make sure you create a safe eating environment and stay within an arm’s reach of baby during meals. 

Learn the signs of choking and gagging and more about choking first aid in our free guides, Infant Rescue and Toddler Rescue.

When first getting started, offer a small amount and trust that baby knows how to show interest in wanting more by grunting, pointing, or reaching out. Keep in mind that most babies between 6 and 9 months of age do not consume much solid food at first. For babies between 10 and 12 months of age, work toward what a balanced adult meal would look like, just with smaller portions than what you might have. Follow the child’s lead: when baby indicates “more”, offer more food. When baby shows signs that they are finished, stop offering food.

Knowledge and practice with rescue maneuvers. Parents and caregivers who watch the choking and rescue videos in our Starting Solids bundle often share how confident they feel.