What ingredients (available in specific regions) can I substitute for parsley?

  • What ingredients (available in specific regions) can I substitute for parsley? Kyra

    I have a recipe that calls for fresh parsley. I have substituted other fresh herbs for their dried equivalents but I don't have fresh or dried parsley. Is there something else (ex another dried herb) that I can use instead of parsley?

    I know it is used mainly for looks rather than taste but I have a pasta recipe that calls for 2 tablespoons of parsley in the sauce and then another 2 tablespoons on top when it is done. I know the parsley on top is more for looks but there must be something about the taste otherwise it would call for parsley within the sauce as well.

    I would especially like to hear about substitutes available in Southeast Asia and other parts of the world where the obvious answers (such as cilantro) are not widely available.

  • Parsley is usually used more for looks than for taste. If you don't have it, then you can probably leave it out.

  • Cilantro leaves might do, depending on what flavor you're after. If it calls for fresh and you only have dried, don't bother though.

  • I found this answer on the Discuss Cooking forum. If looking to substitute parsley for flavor do not use cilantro as "the flavors are nothing at all alike". Instead you can use

    chopped chervil (closest to parsley that you can get, i think), angelica, dill, lovage, savory, basil, etc

    1. Depending on what your original recipe is and what your tastebuds like, you could use any mild green herb although the character of the dish would be different: basil and dill do not taste like parsley.

    2. Parsley is not 'just a garnish'! Many dishes, like tabbouli, absolutely rely on parsley. Parsley has its own flavor and texture (as you guessed when you said, "there must be something about the taste otherwise it would call for parsley within the sauce as well").

    3. If your recipe calls for fresh parsley, you will want to use fresh parsley, or fresh something else in its place. Dried herbs cannot give the same vivacity.

  • Some, but YMMV (meaning: I can't speak on availability, but I expect cilantro to not be a problem):

    • Chervil
    • Cilantro
    • Earth Chestnut

    I personally think parsley and cilantro are miles apart, but different strokes for different folks.

  • Can you find seeds anywhere? Parsley is easy to grow in pots, so you could manage even if you live in an apartment.

  • You might try Thai or European celery leaves as a substitute.

  • You mentioned that you are making a pasta dish with sauce. So, what cuisine is the dish that you are cooking? I'd say replace the parsley with an herb or spice that fits the cuisine.

    If for example, it was an Italian dish, I would have no hesitation in using basil. It's a different flavor, but fits the cuisine. Or a SE Asian dish, then cilantro might just work.

    Second thing, try out other possibilities in the same plant family. Here's a link. http://www.clovegarden.com/ingred/py_parsley.html

    Here's a possibility from the above link:

    Mitsuba - [Japanese wild parsley, Cryptotaenia japonica alt. Cryptotaenia canadensis subsp. japonica]

    Native to North America and East Asia this plant is used as an herb seasoning and sprouts are used in salads. It is described as similar to angelica.

substitutions herbs parsley
Related questions and answers
  • For yet another variation on using dried/fresh mushrooms, I would like to know how to approximate the texture of dried mushrooms using fresh. My intent is to make a leek-miso soup and I would like to add dried shiitake for their texture (flavor too, sure, but it is already a flavorful soup). Unfortunately, the market near me only has fresh mushrooms (portabella, baby bella, snow cap, and other normals). But alas, I also do not have a food dehydrator. How can I manipulate the mushrooms to approximate the same chewy texture? My thought is that long, slow baking at a very low temp would dry

  • noodles have a fresh flavour that has a subtle texture, quite unlike dried vermicelli noodles. I want to make the perfect Vietnamese noodle, however, the first step for me is knowing the name and any suggestions that will help me obtain this noodle! So, I would like to know what these noodles are typically called (perhaps in Viet or Thai language), and/or any tips or other suggestions that will allow me to find a recipe. The only thing I can point out is that these are thin noodles, and are not like soba.

  • I have a family recipe for a to-die-for hazelnut torte with chocolate frosting. I want to bake it for an occasion coming up, but there will be at least two, possibly three people there who are allergic to chocolate. (No, none of them are related to each other. Just one of those things.) What sort of frosting can I make that will go well with the hazelnut, but which doesn't involve chocolate... or 3 tablespoons of sugar, 6 tablespoons water, and 8 egg yolks, cooking until thickened, and when cooled mixing it with two sticks of unsalted butter. I'm thinking if I leave out the cocoa, I will have

  • ever heard of a Russian Chili Recipe, and if so could this recipe qualify as Russian? Ingredients 2 pounds ground beef ½ pound of ground chicken ½ pound of ground pork 3 tablespoons vegetable oil 2 cups beef broth ½ cup of 2% milk 1 15 oz can red pinto beans (drain) 1 15 oz can black beans (drain) 3 fresh tomatoes (cut to small chunks) 1 15 oz can tomato sauce 1 6 oz can tomato paste 1 tablespoon cider vinegar 2 large onions, diced finely 1 large green bell pepper, diced finely 6 cloves garlic, minced 1 tablespoon sugar 1 tablespoons cumin, ground 1 teaspoon dried thyme 1 teaspoon dried

  • ? The bread recipe that I'm following calls for 3 1/2 cups of whole wheat flour and 1/4 cup of dried, nonfat milk powder. I don't have the milk powder, so I thought that the vital wheat gluten would make a decent replacement for it. I also thought that I should increase the flour to 3 3/4 cups and add the vital wheat gluten on top of that, rather than directly substituting it for the dried, nonfat milk (because I've always treated it as an addition/improver). ETA: I know that both dried, nonfat milk and vital wheat gluten are added to bread recipes to improve the texture of the crumb. What I don't

  • I have a recipe that calls for fresh yeast, but I want to substitute a particular weight of dried active yeast for the fresh yeast. It seems from this question that I do not need to proof the dried... in though is if I decided to proof the yeast, how would I go about doing this to use in the recipe? The bread recipe calls for a weight measure of yeast which is easy to achieve without activating... translate into a weight of dried active yeast too easy any more. Secondly, the bread recipe calls for water, yet adding the proofed yeast would change the ratios of this and I imagine alter the consistency

  • there's no sweetener. "Sugar-free" recipes on the net all seem to have something else - bananas/dates/sucrulose/apple mash. The recipe above is as sweet as I ever want it to be. Edit: the flour-free nature of the recipe is a plus but not vital. If I can get a plausible sugar-free brownie working then I can worry about the flour later. ...I would like to make a chocolate brownie which has no added sweetener. It would be great if it were gluten-free as well, but that is less important. I tried a recipe from Dinah Alison's "Totally

  • Tomorrow I'll be making a big batch of fresh pasta for about 7-8 people. I know that if I'm using dried or bought fresh pasta, I usually count on about 125-150g per person, depending on the pasta type and whether it is dried or fresh. When making pasta dough I will add eggs to my flour weight. Should I just approximate the total weight, and again count on 125-150g per person? Or will the weight change while I am cooking? For instance, if I have 1kg durum flour and 16 eggs, the raw ingredients would weigh approximately 1.8kg in total (based on 50g per egg and not allowing for any

  • I have a recipe which calls for 250g of tinned black beans.. i thought i would be smart and use some DRIED black beans i have already! but.. obviously the dried beans will weigh less than the tinned black beans.. How can i calculate how many grams of the dried beans i would need to make 250g of cooked black beans? I was going to soak them overnight and then boil them until theyre soft!