What Can You Use Instead of Parsley?

If there is no parsley, you can use dill, cilantro or the stem-side parts of curly lettuce instead; which one to choose depends on the recipe's flavor and whether the parsley is there for taste or just as a garnish. Parsley has a light, fresh flavor, so an alternative that does not overpower the dish works best. When do dill and cilantro work best?Dill has a fresh flavor close to parsley's but carries its own anise note; in fish and yogurt-based dishes, that difference is usually a welcome addition. Cilantro has a much sharper, more distinctive flavor, so it only really works as a parsley substitute for people who already like cilantro — for those who do not, its taste can overpower the dish. When should you reach for other greens?The stem-side parts of curly lettuce, or finely chopped green onion greens, can add color and a hint of freshness in recipes where parsley is mostly a garnish, though they will not give parsley's characteristic flavor. Chives, finely chopped, leave a mild onion note and can also stand in for parsley in salads. Basil has a much stronger, sweeter flavor than parsley, so it should only be used in recipes with an Italian lean; in Turkish dishes, basil can noticeably change the flavor. Can dried parsley replace fresh?Dried parsley has a much milder flavor than fresh and a different texture, so it should not be used for garnishing. In cooked dishes, though, dried parsley can replace fresh at roughly a third of the amount, since drying concentrates the flavor. What works for plating and garnish?If parsley is only needed for color and visual freshness, finely chopped green onion greens or a few mint leaves can give a similar green effect, though mint's flavor should be checked against the dish before using it. Arugula leaves also work for garnish, adding both color and a slightly peppery note. How does storage affect the outcome? Parsley stays fresh for up to a week when its stems are placed in a glass of water in the refrigerator; dill can be stored the same way but starts to wilt sooner. Cilantro yellows especially quickly, so use it soon after purchase. Change the water in the glass every two days to delay stem rot and help the herbs stay fresh a little longer; loosely covering them with a plastic bag also reduces moisture loss and slows wilting. What should you keep in mind? Whichever green you use, freshness matters; wilted or yellowing leaves hurt both the flavor and the look of the dish. Wash and dry fresh herbs just before using them; washing them ahead of time can make them darken sooner. To dry them, wrap them in a clean kitchen towel and shake gently.