Parsley is a very popular ingredient used for garnishing. It makes even the most simple dishes look fancy and attractive. It has a wide and distinct array of flavors and has full of uses. A very versatile herb used by many chefs and cooking enthusiasts alike, but is there a difference between fresh and dried parsley?
What’s The Difference?
Fresh parsley will always have its full flavor intact and often looks more vibrant. It can either be used whole or chopped. Fresh, finely chopped parsley mixed with butter can make an excellent sauce base for pasta.
You can also add it to meatballs or other ground meats to give it distinct hints of flavor. Fresh parsley may also be used in place of dried parsley if the recipe is in need of dried parsley, just use half of the intended amount.
Fresh parsley is also used for adding an attractive look to dishes but is most often cast aside by diners once the dish is ready to be eaten. Fresh parsley should only be added at the end of cooking time since it does not hold well in long cooking times.
Unlike with most herbs where the flavors intensify when dried, the flavors of dried parsley will always be muted compared to its fresh counterpart and is less useful as a seasoning.
What makes dried parsley useful despite its drawback is that its muted flavor is less likely to clash with other herbs and spices. Unlike fresh parsley that can be substituted for dried parsley, dried parsley cannot be substituted for recipes needing fresh parsley.
When Should I Use Either of The Two?
Both types are excellent herbs and garnishing tools to use when a recipe or dish calls for it, although 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.
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