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No one in our household notices a difference when parsley is added to a dish, so we’ve been omitting it for years. When has anyone ever said, “hmmm, this dish is missing parsley”??
I live in Sweden, and parsley is very popular here as it has been able to grow here well for 100s of years. However, I don’t like parsley. I don’t find it tasty at all. Do you who like parsley enjoy putting a piece of parsley in your mouth or like the smell of it? I still don’t understand what is the deal with parsley.
I would like more info on what to do when I encounter a recipe with parsley. Do I substitute it? With what? What type of situations do I still add it because I can count on the taste not being distinguishable.
I mean I do realise that with some foods you have to cook a certain dish to understand how a particular food can mesh well and come to it own right, like how green peppars work in piccadillo. Or how green beans are actually edible all of a sudden when sesame oil and seeds are added.
Hi Alexandra, I would say chop it finely and let it blend in with the rest of the dish. Parsley acts as a bitter to brighten all of the other flavors. Another thing you can do is substitute with young arugula.
Parsley can easy be stored and kept fresh in the fridge. At day 7 it’s as fresh and crisp as at day one. How?
Cut the stems back one cm and place it in a glass jar with enough water to Just submerge the stems a little. Add about a 1/4 tsp coarse sea salt and place a plastic bag over the bunch covering the lot, all way down to include the glass jar. Place it at the bottom shelf in your fridge or fridge door. Enjoy fresh, crisp parsley for the entire week. (check the water every second day. If it turns too cloudy, change it.
Parsley is easy to freeze. The internet abounds with directions. I live in the north where parsley will freeze over the winter. When temps drop to high 40’s overnight I wrap a length of row cover several times around the parsley. Use clothespins to anchor the end of the row cover. Lay a double folded piece of row cover over the top and tuck it down into the side wrapping. Clothespin the two pieces at intervals. While parsley may freeze it doesn’t know it isn’t in the freezer and can be used most of the winter. Next year, in cold country, plant one parsley plant in the most sheltered spot in your garden, like a southwest facing corner, and you will have a parsley supply for most of the winter. When it yellows use your freezer stash.
Eric, you can tell the difference. It’s not the fact of tasting The Parsley itself but that the parsley helps balance out the flavors. It took me awhile to figure this out as well. For instance, I just made a dish there was a little bit too bold but the parsley balanced things out; without the parsley, it would have been a little bit much going on.
I’ve always wanted to do a taste test with people who swear by parsley and create two dishes, one with and one without parsley and see if they can tell the difference. I think it’s all in one’s head. To me, it’s a nearly tasteless addition when you have so many other flavors going on.
Personally for me, I find the taste overwhelming awful, drowning out the flavor of anything else you eat with it. I’d rather just get a lemon if I want to add a bitter counter balance, as I just don’t taste the appeal of the flavor of that leaf that finds it’s way into everything.
Actually, now that I think about it, it could be it’s doppelganger look alike, Cilantro, that keeps fouling my tastebuds when it pops up in a meal.
I agree with you 100%! I’ve never heard anyone ever say, “this dish is missing parsley”
That was very informative. Thank you. I use it in a salad dressing I make all the time that was on the side of a STAR white wine vinegar recipe.
1/4 cup star white wine vinegar
3/4 cup olive oil
2 tbsp. fresh lemon juice
4 garlic cloves minced
1/4 cup chopped fresh parsley
2 tsp dried basil
1/4 tsp dried crushed red pepper
1/4 tsp dried oregano
salt and pepper to taste
Combine, stir and enjoy!
It is so yummy.
But now, with so much parsley left over, that’s what prompted me to inquire more about it.
I use a TON of parsley in my Turkey burgers. Along with a couple of handfuls of grated parmasian and Romano cheeses, salt, fresh ground pepper and red pepper flakes. Extremely tasty burgers ☺️
Parsley is a natural diuretic, a cup of parsley tea will help reduce the water retention after I’ve gone out to a restaurant or eating fast food. Steep a frew springs in hot water and enjoy!
Good to know, thanks for the tip Vicki!
I put it in my tom yum soup
I am Persian so we eat parsley mint green onions radishes basil and a few more vegetables instead of salad with our meals. Fresh and raw. Also there is ghormeh sabzi, my favorite Persian food.
I was raised eating this stuff in everthing, my Granmother used root parsley in chicken soup,it adds a flavor that reminds me of back then, I grow it now ,it’s hard to find seed but am using Hamburg Rooted from Reimer seed co, a pain to get started but worth the it. can also use the flat leaves off the plant
Going to try this recipe looks good
I make a green smoothie. 1/2 to 1 bunch parsley, 1 mango (or other orange colored fruit), and blend until smooth. You will actually enjoy this sweet and very healthy drink.
I’m happy to have learned that slugs don’t like it; I grow it in pots, but think I need to use it as a border around my lettuce and other greens to keep the slugs away. Thanks!
This was seriously informative – thank you.
Good to know on the parsley! I often put it in but I didn’t really know WHY either! I’ll probably add it more often now, Thanks!
Another simple way to “get” parsley.
To a cup of cooked hot plain white noodles (pick your shape) add 1 tbs butter and 1 tbs finely chopped fresh parsley. Stir to mix, salt to taste and enjoy.
A light bulb will go off!
Parsley is also very high in vitamin C, a great supplement to your year-round intake.
(so many great recipes. You should make a new post rephrasing them all!)
We have the opposite problem of everyone else, it seems–we never have enough! I’m Turkish and in our cuisine parsley is VERY prevalent. We use it in salads and couscous very often. Also, I don’t ever remember a time that we made kofte, which is like little hamburgers or flattened meatballs, without parsley. When you add the parsley to the ground beef it really brightens the flavor and makes it taste a bit fresher.
I live in upstate NY and we have a lot growing in our yard too. During the winter when we have to buy it, we never buy just one bunch, always at least two and we go through it pretty fast. And we don’t buy the curly one either, we always get the flat.
By the way—did you know parsley is a natural breath freshner? It really really works!
Look at this! It’s caserole of sliced potatoes, granted carrot, cut in cubes sausage and bacon, with huge dose of ground black pepper and parsley beetwen every layer, baked for 1 hour in 180C. Absolutely delicious. I didn’t like parsley at all, only in this dish. I tried add it also to coleslaw, with succes, I recomend it :) BR