Besides soups, what do you use parsley for?

Question

when you cook, when do you use parsley?

Answer 1

I use it extensively in salads, cajun food, rice dishes, potato dishes and roasted potatoes, corn stuffing, bread stuffing, cheese dishes, beans, squash and onions, seafood, seafood chowders, salsas (I get bored with cilantro all the time)
Parley is one of my favorite additions to food, and a healthy one, at that.

Answer 2

I love parsley. I grow my own and have an opinion that using it just as a garnish is a huge waste. Parsley is good in any potato dish,or chopped on top of baked potatoes. I use a lot of parsley in all my pasta sauces,red sauce and white. I also sometimes make plain pasta and mix with melted butter,sauteed garlic and chopped parsley. Anything sauteed with garlic (chicken,shrimp) is enhanced by some chopped parsley added toward the end of cooking. Tabbouleh is a middle eastern salad that calls for parsley as an essential ingredient. I also add parsley to potato salad,macaroni salad,egg salad,and finely minced parsley in deviled egg filling. Add it to omelette's, use to coat cheese balls-okay, I'll stop now. In the unofficial herbal medicine community it's sometimes said that eating parsley can aid with quitting smoking,lowering blood pressure,and inducing labor.

Answer 3

Parsley is the world's most popular herb. It derives its name from the Greek word meaning "rock celery" (parsley is a relative to celery). It is a biennial plant that will return to the garden year after year once it is established.
The delicious and vibrant taste and wonderful healing properties of parsley are often ignored in its popular role as a table garnish.
While parsley is a wonderfully nutritious and healing food, it is often under-appreciated. Most people do not realize that this vegetable has more uses than just being a decorative garnish that accompanies restaurant meals. They do not know that parsley is actually a storehouse of nutrients and that it features a delicious green and vibrant taste.
The two most popular types of parsley are curly parsley and Italian flat leaf parsley. The Italian variety has a more fragrant and less bitter taste than the curly variety. There is also another type of parsley known as turnip-rooted (or Hamburg) that is cultivated for its roots, which resemble salsify and burdock. Parsley belongs to the Umbelliferae family of plants, and its Latin name is Petroselinum crispum.
Parsley is native to the Mediterranean region of Southern Europe. In some countries, the curly leaf variety is more popular. This may have its roots in the ancient preference for this type since people were oftentimes reticent to consume the flat leaf variety because it resembled fool's parsley, a poisonous weed.
Turnip-rooted (or Hamburg) parsley, a relatively new species, having only been developed within the past two hundred years, has only recently begun gaining popularity.
Whenever possible, choose fresh parsley over the dried form of the herb since it is superior in flavor. Choose fresh parsley that is deep green in color and looks fresh and crisp. Avoid bunches that have leaves that are wilted or yellow as this indicates that they are either overmature or damaged. Just like with other dried herbs, if you choose to purchase dried parsley flakes, try to select organically grown parsley since this will give you more assurance that the herbs have not been irradiated.
Fresh parsley should be kept in the refrigerator in a plastic bag. If the parsley is slightly wilted, either sprinkle it lightly with some water or wash it without completely drying it before storing in the refrigerator.
If you have excess flat leaf parsley, you can easily dry it by laying it out in a single layer on a clean kitchen cloth. Once dried, it should be kept in a tightly sealed container in a cool, dark and dry place. Curly leaf parsley is best preserved by freezing, as opposed to drying. Although it will retain most of its flavor, it has a tendency to lose its crispness, so it is best used in recipes without first thawing.

A Few Quick Serving Ideas:
Combine chopped parsley with bulgur wheat, chopped green onions (scallions), mint leaves, lemon juice and olive oil to make the Middle Eastern classic dish, tabouli.
Add parsley to pesto sauce to add more texture to its green color.
Combine chopped parsley, garlic and lemon zest, and use it as a rub for chicken, lamb and beef.
Use parsley in soups and tomato sauces.
Serve a colorful salad of fennel, orange, cherry tomatoes, pumpkin seeds and parsley leaves.
Chopped parsley can be sprinkled on a host of different recipes, including salads, vegetable sautés and grilled fish.

Parsley is among a small number of foods that contain measurable amounts of oxalates, naturally-occurring substances found in plants, animals, and human beings. When oxalates become too concentrated in body fluids, they can crystallize and cause health problems. For this reason, individuals with already existing and untreated kidney or gallbladder problems may want to avoid eating parsley.

Parsley is an excellent source of vitamin A, vitamin C, and vitamin K. It is a good source of iron and folate. Parsley's volatile oil components include myristicin, limonene, eugenol, and alpha-thujene. Its flavonoids include apiin, apigenin, crisoeriol, and luteolin.

Answer 4

When I was a kid, I thought parsley was great for building little forests of miniature trees on my mashed potatoes. Of course, I'd put a "lake" of gravy in the middle. LOL

Then I learned the health benefits of it, and why a lot of restaurants use it to garnish plates. Chewing it helps relieve bad breath. Also, it contains three times as much vitamin C as oranges, twice as much iron as spinach, is rich in vitamin A and contains folate, potassium and calcium. What’s more, parsley is also recognized for its cancer-fighting potential.

I add it to soups, stews, pasta sauces, and anything else that I can think of. I grow my own, so I always have it on hand.

Answer 5

I use it in rice dishes,salad dressings ( dried parsley) sometimes I add it to bread dough and bake it to give the dough color and flavor. I also use it with add it to lamb either cooked on the stove top or oven. I add chopped parsley to salads I also use it as a garnish for a lot of other dishes. It's one of the main ingredients for tobuleh and I also add it to baba ghanush ( both middle eastern dishes)

Answer 6

ha!
I just had tabouli for lunch today
I am from the middle east and parsley is a religion here (no not really) but household cooks use tons of parsley in everything here.. I cant think of a day that goes by without using it in some sort of dish...

Answer 7

Use it in the same way I would any fresh green herb. I use it in dressings, in salads, in stews and in pasta or rice dishes. Sometimes it is as a garnish on top and other times it is mixed through... even during cooking if it is called for. Possibly one of the most versitile herbs there is.

Answer 8

Salads, casseroles, Pesto, gravy to absorb orders on a plate of food.

Parsley also has the following benefits:
diuretic
removing excess water from the body
slimming
boosting kidneys
rheumatism
gout and arthritis
contracting the uterus after childbirth
menstrual pain
period irregularity
detoxifier

Apart from its medicinal uses, it has been used for air freshening, food preserving, perfumery, cosmetics, toothpaste as well as an insect repellent
crushed leaves are effective in keeping dogs free of fleas

The flowers and leaves can be combined to produce yellow and brown dyes

Answer 9

I love to add it to marinara sauce, and it adds a great flavor to crepes, matzo balls, and dumplings. Sprinkle some into some bread dressing (stuffing) , salsa for those that don't like cilantro (use flat leaf), garnishing dishes and plates is it's most popular use. Believe it or not it makes an awesome breath freshener. Just chew on one sprig for a few minutes, it does wonders!

Answer 10

garnish on any savoury dish, and parsley sauce for boiled gammon also parsley and thyme stuffing