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21 votes
Accepted

If I am blending parsley for soup, can I use the parsley whole or should I still remove the stems?

There is a lot of flavor in parsley stems, as is true of most "soft" herbs. In my kitchen, if it is soft/palatable, I use it.
moscafj's user avatar
  • 76k
7 votes

Difference between parsley and coriander(cilantro)?

Cilantro The leaf on the left is Coriander - it's a slightly lighter green, and has rounder leaves. Botanical Classification Coriandrum sativum is an annual herb in the family Apiaceae. Uses All ...
user3382203's user avatar
4 votes
Accepted

Parsley stems in chimichurri

Depending on how thick the stems are, they might get quite hard and taste "wooden". They also get more bitter the more you travel down the stem. So, don't be super picky when discarding stems, but don'...
John Doe's user avatar
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4 votes

How to store parsley?

The way my parents always did it is to cut it up and then freeze it. Whenever you need some just take the box out, crumble a bit of the frozen parsley into whatever you need it for, then put the box ...
Elenna123's user avatar
3 votes
Accepted

How to store parsley?

Chinese Parsley == Coriander [UK] == Cilantro [US] It will store for up to a week if it started crispy-fresh & you put it in the salad chiller in a fridge. Paper rather than plastic will prevent ...
Tetsujin's user avatar
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2 votes

Difference between parsley and coriander(cilantro)?

The most obvious visual guide would be to look at how the leaves are connected to the main stalk. Look at each joint where the stem is connected to the little branches (petiole?) to the leaves. for ...
notachef's user avatar
2 votes

Is parsley root with pink spots safe to eat?

This is an abstract of a paper called Erwinia persicina associated with a pink rot of parsley root in Germany This contains the following text fragment: may be latently contaminated with both E. ...
simon at rcl's user avatar
1 vote

If I am blending parsley for soup, can I use the parsley whole or should I still remove the stems?

Put them in some cheesecloth and remove them at the end of cooking.
eps's user avatar
  • 1,067
1 vote

Adding parsley at the beginning of making chicken stock

A typical French Bouquet Garni would indeed have parsley in it, added at the beginning of simmering time. It may be a sprig of thyme, a bay-leaf, and a small bunch of parsley tied up in a neat little ...
Robin Betts's user avatar
  • 1,895

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