dried parsley
欧芹碎· ou qin sui
Taste & Role
Dried parsley works mainly as a finishing herb, sprinkled over soups, stir-fries, dumplings, and noodles to add a pop of color and a gentle herbal note. It can also be stirred into marinades, meatballs, and breading mixes. Because its flavor is mild, it is usually used in generous pinches rather than measured carefully.
What it is
Dried parsley is the crumbled leaves of the parsley plant, a bright green Mediterranean herb in the carrot family. The leaves are dehydrated and chopped into small flakes, which concentrates their flavor and gives them a long shelf life. While parsley is native to Europe and the Middle East, it is also used in Chinese kitchens as a garnish and seasoning.
Nutrition
per 100 g- Calories
- 271 kcal
- Protein
- 31.3 g
- Total fat
- 5.2 g
- Carbs
- 42.4 g
- Fiber
- 32.7 g
- Sodium
- 391 mg
USDA FoodData Central (closest standard match)
Substitutes
No registered substitutes — this one is usually easy to find.
Recipes using it
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