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.