Parsley
Green and fresh, with mild bitterness that can balance rich food.
AI-generated illustration.
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What is it?
Parsley is a herb with both curly and flat-leaf forms. Here we use the leafy herb, not parsley root as a vegetable.
«Green and fresh, with mild bitterness that can balance rich food.»
Background
Curly and flat-leaf parsley are both useful. Choose good leaves with a pleasant aroma rather than letting shape alone decide.
Flavour profile
Green and fresh, with a mild bitterness that can work well with fatty, rich food.
Pairs well with
Stews, potatoes, pasta, garlic sauces, salads and soups.
Wash and thoroughly dry a handful of parsley before chopping it. Use it where you want to taste its green flavour.
Did you know?
A bunch of parsley can provide both a green finish and aromatic stems for stock that will be strained.
Common mistakes
Using parsley only as untouched decoration, or chopping wet leaves into a heavy, clumpy mass.
Know the difference
Flat-leaf parsley and coriander can look similar. Smell a small crushed piece before making a whole sauce.
Good to know
Dry the leaves well before finely chopping, making them easier to distribute in oil and sauces.
Other flavours to try
Garlic, lemon, chives and black pepper.
Try it with
Mix finely chopped parsley, lemon zest and a little garlic as a fresh finish for a meat stew.
When to go easy
Lots of raw parsley has a clear flavour. Try a little first in a mild sauce.
Storage
Keep fresh leaves and stems chilled, and use them while they are in good condition. Keep dried herbs tightly closed somewhere dark and dry, away from cooker steam. Follow the advice on the packet too.
Try it yourself
Taste a spoonful of stew before and after a small amount of chopped parsley. A tasting idea for your kitchen, not a Sapidus test result.
1 claims linked to sources.
Source research was AI-assisted. Explore the background and follow the links to the sources.