How can I choose the best replacement for parsley?
The selection of replacement for parsley is largely dependent on how you intend to use herb and whether you are looking for something that mimics parsley in appearance, taste or both. Parsley is generally a very mild herb and carries almost no taste. Commonly used and dried in cooking, usually as a decoration. Chefs who cannot find or cannot eat ordinary parsley often choose other green herbs, especially coriander or chevil. The use of other parsley varieties, especially curly parsley, is often also a good choice, although many depend on what is available, as well as your reason to avoid parsley in the first place.
There are two main parsley varieties and are well exchanged. Italian parsley has flat dark green leaves and is usually the most popular variety on commercial markets. Curly parsley, sometimes called "ordinary parsley", has a lighter color, firmly recessed leaves and often slightly slightly a taste. Replacing one version of parsley behind dRuhou, or even the use of dried parsley instead of fresh, is often the easiest way to compensate, that it is not able to find the species of parsley you are after.
Parsley is rarely used for its taste, which can make it difficult to select a substitute who is not parsley, somewhat difficult. Chevil, a plant in the parsley family, is usually the best bet where it concerns taste. This herb has a French origin and often tastes slightly as anise. However, it is not always easy to find Chevil outside of gourmet food. Chervil is also not an acceptable replacement for parsley for people suffering from allergies to parsley.
If you focus more on the appearance of parsley ornaments, coriander is one of the most popular options. The coriander leaves look almost identical to the leaves of flat parsley. The taste is where things differ.
cilantro waving a strong, very distinctive taste that can be within a large amount of Přemowoman. Usually, it is best to use only a few coriander leaves to replace parsley unless you are sure that the taste will complement your food. Cilantro is very popular in Latin American and Indian cuisine, but can, for example, encounter many Italian dishes.
leaf herbs like Basil and Tarragon can also make a good replacement for parsley when the main interest is the appearance. Like coriander, these herbs also have significant flavors. Usually it is best to taste the herb before use to get an idea of how it mixes with the taste of your food. This is especially true for direct cooking with herbs rather than using them as a decoration. Cooking with parsley is usually simple because the leaves do not have much taste to go. However, other herbs often intensify when heated, which should be taken into account.
Green onion, although not herb, may also be effective in some cases is the replacement of parsley. Onions can be sliced on thin and sprinkled over a bowl orBoiled in it to add a pleasant green color with usually just a little taste. The texture of the green onion is very different from Parsley, but the appearance is often similar.
finding a replacement of parsley in the garden environment usually requires completely different considerations. Many people are beginning to grow herbs such as parsley, only for the exclusive purpose of diversion of predators and pests from other plants, especially crops or shrubs carrying food. Parsley is an ordinary accompanying plant for tomatoes and carrots. Basil, Chives and Mint will also serve this purpose unless parsley is either unavailable or fail.