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This Parsley wine recipe makes a lovely wine with a delicious slightly flowery taste.
You may think the idea of enjoying a glass of parsley wine sounds unusual to say the least. But, of all the herbal wine and berry wines we make here, this homemade parsley wine is my favorite.
We all know popular ways of using fresh parsley, like on seafood dishes like scallops or shrimp, and of course, in pasta dishes, broth and soups and sprinkled on chicken. But, to enjoy a glass of wine alongside dinner is always welcome.
So, consider upping your home brewing skills and make up a small batch of this delightful herbal wine. We love the flavor and hope you will too!
How to Make this Parsley Wine Recipe
Use the following method for this wine:
To make one gallon of this wine, take one pound of freshly picked parsley. Leave larger stems behind, but freely use the smaller stems. There is no need to use only the leaves.
Wash the leaves, then place in a ceramic crock, a small fermentation bucket or a small brewing bucket.
.Pour eight pints of boiling water over the leaves, then cover with a tea towel or plastic wrap. Let the parsley infuse for three days.
Let the parsley infuse for three days. At the end of that time strain off the liquor into a large pan. Discard the parsley.
To the liquid, add half a pound of raisins, well chopped, together with the pulp and juice of a lemon and an orange, and the thinly peeled rind of the orange.
Simmer this liquid for an hour and at the end of that time, stir in three pounds of white sugar and allow it to cool.
When the liquid is lukewarm, draw off a pint of the liquid into a clean jar and prepare a starter with a little wine yeast.
As soon as it begins to froth, strain it and add along with the rest of the liquid, into a small carboy or demijohns. Add airlocks, and leave it to ferment, covered well with a thick cloth.
This wine can usually be bottled after six weeks and will be fit to drink almost immediately. We like to use mini wine bottles for this and always use corks, rather than screw cap lids.
In a year’s time, it will have lost a good deal of its sweetness and will be an excellent table wine. Enjoy in moderation!
Which type of Parsley is Best?
You can use either curly parsley or a flat-leaf parsley for this wine. Some people prefer the curly parsley variety; we often use the flat leaf parsley for this recipe.
What Can I Make with a Bunch of Parsley?
If you have an overabundance of fresh Parsley, you can preserve it by drying to use year round. Here’s an article that teaches how to dry herbs.
But, if you have an extra pound of fresh Parsley, making this small batch parsley wine will both be fun and delicious.
Want to read more about winemaking? Here’s all our wine recipes using vegetables or fruits from the garden.
Originally published Mar 2011; latest update April 2025