Petroselinum crispum

Origin: North Africa, the Mediterranean, the Middle East.

Flavour: Fresh and peppery with hints of citrus.

Uses: Garnish, salad, stock, soup, condiment, pasta, sauce, baked goods, chicken, beef, meat, fish, seafood, lamb, pork.

Dishes: Chimichurri (Argentine condiment for meat, vegetables, bread), gremolata (Italian condiment for meat, seafood, chicken), vegetable stock, beef, chicken stock, game meat broth, parsley soup, chermoula (North African condiment/marinade for salad, fish, stew), tabouleh (Lebanese vegetarian salad), zhug (Yemeni hot sauce), parsley sauce, persillade (French mixture for vegetables, meat, chicken), citrus and parsley pork, baked sea bass with garlic and parsley, parsley chutney, herb scones with cheese.

Compliments: Cumin, anise, dill, cilantro, fennel, celery seed, caraway, basil, sage, thyme, oregano, cardamom, nutmeg, rosemary, tarragon, allspice, saffron, turmeric, black pepper.

Substitutes for Parsley: Chives, chervil, cilantro, basil, oregano, tarragon, sage, marjoram.

Dried Parsley adds fresh, crisp flavours to many dishes. Use it as a garnish over soup, in stuffing and in condiments. These are great options of Dried Parsley (budget friendly) or Organic Dried Parsley to use in your savoury recipes.
Dried Parsley is a pantry staple in my home and a Jem’s Favourite herb.
If you use parsley in recipes, do use the fresh variety, dried or a combination in your dishes? I would love to hear about your preference.