Parsley is a flavorful herb used in different popular recipes. It is highly nutritious and possesses a number of health benefits.
This herb is mostly used to bring flavor in dishes like salads, soups, and fish recipes. But if you lack this popular ingredient when you’re middle of a recipe, don’t worry. Some other plants and herbs can make good parsley substitutes.
Besides, parsley can be allergic to some people. So, if you are allergic to parsley, but still want to enjoy the same flavor in your food, you can try these alternatives.
This article looks into some parsley substitutes that can bring almost the same flavor in your recipe.
Parsley Substitutes
Here are some alternatives to parsley that you may try:
1. Basil
If you’re making any Italian dish and want to brighten up your sauce, basil can be a good alternative to parsley.
Their aromas are notably different, but their appearances are quite similar. When chopped or sprinkled on, basil can bring similar green flourish to the dish.
Basil is rich in vitamin C. It can be quite beneficial while used in a recipe.
But, this herb has a powerful flavor than that of parsley. It may not be a good alternative if your recipe requires a mild flavor.
READ ALSO: Holy Basil Essential Oil: 8 Benefits, Uses, and Side Effects
2. Chervil
Chervil can be the closest replacement for parsley as they belong to the same family. It’s another nutritional herb that boasts a mild taste similar to that of parsley.
Chervil has a sweet licorice flavor that blends in nicely with parsley. But, it’s flavor is milder than parsley. So, you may need to use it a bit more in a recipe.
3. Cilantro
Cilantro or coriander can be a good choice if you’re making any Mexican, Vietnamese, or Thai recipe that calls for parsley.
The appearance of cilantro and parsley is similar. But their flavors are quite different.
Cilantro pairs well with some dishes that you would garnish with parsley. But, use cilantro in moderation as it has a stronger flavor.
4. Oregano
Oregano is a powerful herb that belongs to the mint family. It’s a staple ingredient in many cuisines and a great substitute for parsley.
Oregano is rich in antioxidants and different other medicinal properties. It’s quite potent as a spice and has a slightly warmer taste than parsley. You can use this herb in soups, stews, and curries instead of parsley.
5. Rosemary
Rosemary is an aromatic herb from the Lamiaceae family. It’s a good alternative to parsley in cooking where you need a stronger flavor.
This herb possesses numerous health benefits and can be used to treat several diseases.
A study published in the Experimental Biology and Medicine confirms the antimicrobial and anti-inflammatory activities of rosemary herb.
Another research published in 2016 shows rosemary may help treat Alzheimer’s disease.
Dspite being so different, rosemary and parsley can complement each other.
READ ALSO: Rosemary Oil: 13 Benefits and Uses for Skin, Hair, and Health
6. Mint
Mint is a popular ingredient in cooking for its sweet taste and pungent flavor. This antioxidant-rich herb is a popular choice for giving a sweet bite in the savory dishes.
However, you can also use mint to garnish a recipe in the place of parsley. It is a good call in the Asian and Middle Eastern cuisine.
7. Dried parsley
If you run out of fresh parsley in the middle of cooking, you can also use dried parsley as an alternative.
In most cases, dried versions are stronger than the fresh herb. According to most culinary expert, the potency of a dried herb is three times stronger than the fresh one.
Use one tsp of dried parsley instead of one tablespoon of fresh herb to bring a similar flavor in a dish. However, using the dried version may bring slight changes in the final version of the food.
End Note
Parsley has quite a few good alternatives when it comes to garnishing a dish. Some healthy and readily available herbs can easily mimic the appearance and flavor of parsley.
Although parsley is rich in numerous health benefits, it can cause severe problems if you’re allergic to it.
However, you can still enjoy the same effect in your recipe. All you have to do is use the right substitute in the right amount.
