A Lesson In: Parsley

We tend to think of parsley as a garnish, and don’t give it much thought. But this herb does much more than making your plate look pretty. Like most herbs, parsley is available in both dried and fresh forms. The flavor of dried parsley is somewhat muted so it is best to find blends that incorporate other spices. If you do decide to use dried parsley, you will want to double or triple the amount that your recipe requires to compensate for the milder flavor.

Both options are excellent to use when a recipe calls for it, but if you want a stronger flavor, use fresh parsley. Use dried parsley when you don’t want flavors to clash. Fresh parsley is excellent for flour, or meat-based dishes, while dried parsley is best for soups or vinaigrettes. Dried herbs perform best in dishes with long cooking time and a fair amount of liquid where they will simmer and rehydrate for some time. Dishes like stew, soups, braises, chili, and long-simmering curries tend to do well with dried parsley. You can also finish off an omelet, quiche, or frittata with it as well.

Using parsley in cooking is a great way to boost the taste and improve the look of a dish without adding extra sodium, or salt, to the meal. It can also provide nutritional benefits to the bones and the immune system. The nutrients in it are largely unaffected by drying. In fact, research shows that many nutrients are considerably more concentrated in the dried herb.

Dried parsley is also a superior choice to fresh when you’re making a spice rub for long-cooked barbecued meat or fish and when making stirfry.

Parsley will keep for up to a year if properly dried and stored. Dried herbs lose potency quickly, especially if stored where they are exposed to heat, sunlight, or oxygen. Keep your seasoning in good shape by storing them inside a cabinet or drawer. On the counter next to your stove might be convenient, but it’s not a good place to store your seasonings!

Looking for dried parsley or other seasonings? Look no further than DanGold blends

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