Allergen note
Parsley is rarely allergenic, though it belongs to the same plant family as celery, an EU-listed allergen, so children with a celery allergy may react to it. Offer it from 12 months: the first time, mix a small amount into a familiar dish and watch for a rash or swelling around the mouth.
How to serve
From 12 months, stir finely chopped parsley into mashed potatoes, omelets, soft meatballs, lentil soup or couscous, starting with about a teaspoon per portion. Blended with olive oil into a smooth green sauce, it is easy to mix into pasta or spread thinly on toast strips.
Preparation
Wash parsley well, since grit hides between the leaves, and pat it dry. Strip the leaves from the thicker stems and chop them very finely or blend them; curly parsley has firmer, frilly leaves, so mince it even more finely than flat-leaf parsley.
Texture and choking risk
Whole sprigs and curly leaves can stick to the tongue, the roof of the mouth or the throat and cause gagging or choking. Serve parsley only finely chopped and mixed into moist food, never as whole sprigs or a plate garnish, and supervise your toddler while eating.
Sources: cdc.gov · cdc.gov · healthychildren.org · healthychildren.org · nhs.uk · nhs.uk
Starting ages are typical guidance for healthy, full-term babies who show signs of readiness. Your paediatrician may advise differently, especially where there is a family history of allergy.
Track first tastes and reactions
Log when your child first tries parsley, note any reaction and see it in the allergen tracker.
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