fresh parsley leaves
新鲜欧芹叶· xin xian ou qin ye
Taste & Role
Parsley is used primarily as a garnish to add color and a fresh finish to plates, soups, and noodles, and its stems can be added to stocks and braises for subtle herbal depth. In Chinese-American and fusion cooking, it can stand in for cilantro in dishes where a milder, less polarizing herb is preferred.
What it is
Fresh parsley leaves are the bright green leaves of the parsley plant, a Mediterranean herb in the same family as celery and carrot. The two common varieties are curly-leaf parsley and flat-leaf (Italian) parsley, both sold as whole bunches of leafy sprigs. While not native to Chinese cuisine, it appears in Chinese-Western fusion dishes and as a familiar garnish.
Nutrition
per 100 g- Calories
- 36 kcal
- Protein
- 2.97 g
- Total fat
- 0.79 g
- Carbs
- 6.33 g
- Fiber
- 3.3 g
- Sodium
- 56 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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