When choosing a parsley substitute, consider whether you want to mimic its looks, taste, or both. Coriander, chervil, and other parsley varieties can be used, but their flavors differ. Cilantro, basil, tarragon, and green onion can also be used for appearance. When gardening, basil, chives, and mint can deter pests.
Choosing a parsley substitute largely depends on how you plan to use the herb and whether you’re looking for something that will mimic parsley in looks, taste, or both. Parsley is generally a very delicate herb and has almost no flavor. It is commonly used both fresh and dried in cooking, usually as a side dish. Cooks who can’t find or can’t eat plain parsley often choose other green herbs, especially coriander or chervil, as a substitute. Using other parsley varieties, especially curly parsley, is often a good choice as well, although a lot depends on what’s available, as well as your reason for avoiding parsley.
There are two main varieties of parsley and they interchange well with each other. Italian parsley has flat dark green leaves and is usually the most popular variety in commercial markets. Curly parsley, sometimes called “common parsley,” has a lighter color, tightly coiled leaves, and often a slightly bitter taste. Substituting one version of parsley for another, or even using dried parsley instead of fresh, is often the easiest way to make up for not finding the type of parsley you’re looking for.
Parsley is rarely used for its flavor, which can make choosing a non-parsley substitute a bit difficult. Chervil, a plant in the parsley family, is usually the best bet when it comes to flavor comparisons. This herb has French origins and often has a slightly aniseed-like flavor. However, it’s not always easy to find chervil outside of gourmet grocery stores. Chervil is also not an acceptable substitute for parsley for people with parsley allergies.
If you’re going more for the look of a parsley garnish, cilantro is one of the more popular choices. Cilantro leaves look almost identical to those of flat parsley. Taste is where things change.
Coriander has a very strong and very distinctive flavor that can be overpowering when used in large quantities. It’s usually best to use just a few coriander leaves to replace the parsley unless you’re sure the flavor will complement the dish. Cilantro is very popular in Latin American and Indian cooking, but can clash with many Italian dishes, for example.
Leafy greens like basil and tarragon can also make a good substitute for parsley when appearance is the main concern. Like coriander, these herbs also have distinctive flavors. It’s usually best to taste the herb before using it to get an idea of how it will blend with the flavors of your dish. This is especially true when cooking directly with herbs, rather than using them as a side dish. Cooking with parsley is usually straightforward, as the leaves don’t have much flavor to nibble on. Other herbs often thicken when heated, however, which should be taken into consideration.
Green onion, while not an herb, can also be an effective substitute for parsley in some cases. The onion stalks can be sliced thin and sprinkled over the dish or cooked in it to add a nice green color with usually just a little bit of flavor. The texture of a green onion is very different from that of parsley, but the appearance is often similar.
Finding a parsley substitute in a garden usually requires completely different considerations. Many people start growing herbs like parsley for the sole purpose of deflecting predators and pests from other plants, especially food crops or bushes. Parsley is a common herb for tomatoes and carrots. Basil, chives, and mint will also serve this purpose if parsley isn’t available or isn’t thriving.
Protect your devices with Threat Protection by NordVPN
