70%
Parsley yields 70%
You buy parsley by its whole weight, but you only plate 70% of it. That 30% loss is real cost the invoice never shows — here's the math.
Yield is the fraction of an ingredient that actually reaches the plate after you clean, peel, and trim it. What you pay is the AP (as-purchased) price; what it costs on the plate is the EP (edible-portion) price.
Leaves are what you plate; the stems are the loss. Stem-on herbs can shed half their weight to picking.
Say your invoice shows $1.00 per bunch of parsley (an example AP price).
At 70% yield, your real cost is $1.43 per bunch EP — because $1.00 ÷ 0.70 = $1.43.
AP price is illustrative; the EP figure is computed (AP ÷ yield). Use your real invoice price below.Yield breakdown
| As-purchased (AP) | 100% |
|---|---|
| Edible portion (EP) | 70% |
| Lost to trim | 30% |
Source: CIA Standard Yield Tables.
Common questions
What is the yield of parsley?
Parsley typically yields 70% edible portion of its as-purchased weight, per the CIA Standard Yield Tables.
How much parsley is lost to trim?
About 30% of the as-purchased weight is lost to cleaning, peeling, and trimming before it reaches the plate.
How do you calculate the edible-portion cost of parsley?
Divide the as-purchased price by the yield: EP cost = AP price ÷ 0.70. At 70% yield, the trim makes your real plated cost meaningfully higher than the invoice price.
Market readconfidence medium · as of 2026-06-12
About $16.50–$52.00/carton (wholesale reference), up +16.9% over the recent window.
Higher than 26 of its last 26 weekly reads — near the top of its recent range.
Cheapest in Los Angeles (~$23.00), priciest in Detroit (~$33.50).
Consider re-pricing. Up and holding for 4 weeks — this looks like a real reset, not a blip. Many operators would re-price the dishes that use it.
One pricing methodology backs the level, and the markets disagree on direction.
Sources · 2
Sourced: CIA Standard Yield Tables, via the Plate Cost Calculator · what yield means · edible portion