fresh parsley
See also: parsley
Also known as: fresh parsley, flat parsley
Parsley sold in bunches in the produce section, with bright green flavor and a tender-but-fibrous stem; distinct from the small-jar dried herb, which is milder and used in much smaller amounts.
Buying guidance
A bunch from the produce section. Pick one with crisp, deep-green leaves and no yellowing; it keeps about a week standing in a glass of water in the fridge, loosely covered. Flat-leaf (Italian) parsley has more flavor and is easier to chop than curly; either works.
Substitutions
- Dried parsley (a separate entry) -- use about a third the amount; milder, and won't restore fresh parsley's color or texture as a garnish.
- Cilantro -- similar bright, grassy quality, but a distinct flavor of its own; a real substitution only if what you're making doesn't depend on parsley's specific taste.
Tips & common mistakes
Flat-leaf parsley looks a lot like cilantro on the shelf, but the two taste completely different and aren't interchangeable -- check what you're buying if you can't tell by smell. Add it near the end of cooking rather than early, since sustained heat mutes its bright, grassy flavor and dulls its color.
Storage
Chopped parsley wilts and browns within hours, so cut it close to when you'll use it rather than storing it pre-chopped. Whole leaves don't freeze well raw, but chopped parsley frozen in a little water or oil in an ice cube tray holds its flavor well for adding to cooked dishes later.