I apologize for the goofy title. The second word after Parsley is the translation for Parsley in German. We live in Germany so I had to add that in. It does really look like Peter’s Silly.
So, Parsley that herb I am growing in my herb pot. It’s one of the few things that has survived mother nature’s psychotic wrath on the spring and summer this year.
So Goody for me, what do I do with it?
It can be a plate garnish (decoration) among other things. I know that’s what comes to mind for some people.
I italicized herb if you caught on to that above. What is a herb?
- Any plant with leaves, seeds, or flowers used for flavoring, food, medicine, or perfume.
- A part of such a plant as used in cooking.
So Key Word in the first sentence FLAVORING
It flavors anything you add it to. Though, just don’t go adding it to everything. It may not taste good on a scoop of ice cream. Parsley is a herb that rarely is out of season, you can find it year around at most grocery stores.
Already a good thing.
There are two different types of parsley: Flat Leaf (Italian parsley), curly leaf:
- Flat Leaf parsley has a bolder taste, more difficult to chop finely. (flat leafs are hard to chop, really the are but this is the type you would use specifically in your dishes)
- Curly Parsley is suited for fine chopping, also a great looking garnish. (this is the garnish)
This Herb has great versatility as a seasoning into almost anything. We chopped tons of it in culinary school. We had to perfect chopping it to make it beautifully for sauces, and soups. (can’t have an ugly soup, now can we?) It is not meant to be overcooked, it loses its’ flavors. If you are adding it to hot food, add it at the end. Fresh parsley is best, dry parsley can lose flavor and has a less than beautiful color. Fresh anything is always better for nutritional reasons.Wash it well to get dirt and other foreign objects extracted from the leaves, and dry before chopping. It is difficult to handle if it is wet, it will stick to your fingers like glitter. A Reason why well dried parsley is recommended before chopping. So don’t be lazy.
Chop close in time to when you will use or serve, it will lose color after a period of time due to oxidation and bruising from the knife.
Don’t throw away the stems they can be used as well, especially in a stock for some of the best soups.
Parsley can be confused with Cilantro AKA Chinese Parsley AKA Coriander (it has an almost identical look and smell) The taste is different. It was easily mixed up a lot in culinary school.
I see Coriander here in Germany more than Parsley.
If you are familiar with french cooking: you can use parsley in a Bouquet Garni (A bundle of fresh herbs) used in stocks, soups, and sauces. The basis for any great meal. Or maybe a Persillade: Garlic and parsley finely chopped together used in French cuisine.
It’s flavor enhances many plates..
So don’t knock it and let it just lie on your plate, make use of it. You will find it can change a dish from yuck to yum!