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Cooking with Parsley

flat leaf parsley
Flat leaf parsley, also knows as Italian parsley, is preferred by chef’s.

Parsley is proof that fresh is the best when cooking with herbs. When using parsley in cooking I only use the fresh leaves. If there aren’t any, I’ll rather omit it from the recipe – dried parsley is a poor substitute. For medicinal purposes I use both the seeds and root of the parsley plant.

Fresh parsley has a clean, green aroma with a versatile fresh green taste. Slightly peppery.  At times a little like celery with an aftertaste of green apple. Dried parsley smells like old dried grass and tastes like dust.

Fresh leaves keep very well – for up to 10 days – in the refrigerator in an airtight container. It also freezes well – just chop finely and mix with a little water.  Pour into ice trays and freeze.

Parsley can be used in virtually any dish.  It is a well-mannered and polite herb that will compliment and not overpower other herbs.

Use it freely (about 1 tablespoon per serving), and unless the recipe states otherwise, add it about 10 minutes before serving to allow the flavours to develop.

Parsley is flavour pals with:
Sweet basil, bay leaves, chervil, chives, coriander, dill, garlic, lemon verbena, marjoram, mint, oregano, rosemary, sage, sorrel, tarragon, thyme, watercress and winter savoury.