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Substitute for Dried Parsley 

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A flowering plant species belonging to the family Apiaceae, parsley may also be referred to by its scientific name, Petroselinum Cripsum. Its natural habitat is the area of the central and eastern Mediterranean. On the other hand, it became a wild plant in Europe at some point and is now farmed there as both a herb and a vegetable. The use of parsley in cuisine is widespread in Europe, the Middle East, and the United States. The curly leaf kind of parsley is often used in a decorative capacity. In Eastern Europe, Central Europe, and Southern Europe, as well as Western Asia, various foods are served with fresh green chopped parsley sprinkled on top of them. This is also common practice in Western Asia. The flat-leaf parsley is quite similar to the curly-leaf variety, but it is more simpler to grow and may have a more powerful taste. Full light and soil that is both wet and well-drained are ideal growing conditions for this plant. The range of temperatures between 22 and 30 degrees Celsius is optimal for its development. On the other hand, the seed takes a long time to germinate.

The scientific name for parsley, petro, comes from the Greek word for a stone, which is also where the term originated. It was given to parsley since it was discovered growing on a rocky slope in the ancient city of Greece, which is where the name originated. On the other hand, the Greeks did not include the parsley plant into their cooking traditions. They held it in high regard as a representation of oblivion and death, going so far as to use it as a burial herb.

Not only has parsley been used throughout history in the kitchen, but it has also been used for medical purposes. Other cultures, such as the Hebrews, employed parsley in the Passover celebration as a sign of the arrival of spring and a new beginning. It is said to have been one among the plants that grew in the gardens that were tended by Charlemagne and Catherine de Medici. The use of parsley was fraught with a great deal of superstition throughout the middle ages. One of them is the idea that the supposedly lengthy period of time needed for its germination was because the seeds had to make several trips to hell and back before they could sprout.

After purchasing bunches that are not witted and are upright, the fresh parsley, most often the curly form, is the most easily accessible of all the fresh herbs, and it can be used for both the preparation and storage of the herb. They should be washed well in cold water to remove any grit, and then they should be squeezed dry. On the other hand, dried parsley is best bought in little quantities since it may swiftly lose its color and taste when left to remain on a shelf. Consequently, the ideal way to acquire dried parsley is in small quantities. Since ancient times, the root of parsley has been utilized for medical reasons, namely for the treatment of digestive diseases, bronchitis, and issues with the urinary system.

The taste and flavor of dried parsley is not as strong as it is when it is fresh. Savory foods benefit from its ability to enliven tastes and bring forth a sense of harmony. It has a somewhat peppery aroma and a little bitter flavor, with an aftertaste that is reminiscent of green apples. Dried parsley smells like old dried grass and tastes nearly like dust.

The texture of dried parsley has been described as having a dry, earthy quality to it. When added to foods, it produces a thicker consistency while simultaneously contributing taste and texture to the meal.

Use in Different Types of Recipe 

Numerous recipes call for dried parsley because of its distinctively pungent flavor and valuable therapeutic properties. These are the following:

  • To marinate steak 
  • For frittata 
  • For flavor in salads 
  • To offset smoky flavors in Spanish chicken breasts 
  • Garlic fries 
  • Roasted beef 
  • For meatloaf’s 

Substitutes for Dried Parsley 

To tell the truth, dried parsley is an important ingredient in a variety of different cuisines. However, in cases when it is not easily accessible, it is helpful to have a few alternatives on hand. That is correct:


This plant is quite similar to parsley, but its taste is more subdued, making it the ideal choice for use as a substitute for dried parsley. It is a typical ingredient in meals from France. It contains a lot of iron, and only one teaspoon of it will provide you the recommended daily allowance. Iron is essential for the formation of robust red blood cells and for minimizing feelings of weariness. To get the same flavor while cooking, however, you will need a greater quantity of chervil than parsley.


Tarragon is a well-known and often used herb in French cooking, where it is considered a pantry essential. It is a good method for increasing the regulation of blood sugar in those who already have high blood sugar levels. Even though it has a flavor that is somewhat dissimilar to that of parsley, it is an excellent replacement that can be used to garnish smaller portions of meals. It enhances and balances the tastes.


This alternative has a robust flavor that is best described as savory, and it is from the mint family. In culinary applications, you may use it in place of parsley if you want. Because of its intense taste, oregano should be used in considerably smaller amounts than other spices. It is rich in a beneficial antibacterial component known as thymol, which has the ability to eliminate pathogenic microorganisms.


Chives have a flavor that is comparable to that of onions and garlic, and their appearance is quite similar to that of little sprigs of green onions. They have a vibrant green color and may be used in lieu of parsley in cooking to provide both color and taste to the dish. The flavor of chives is versatile and goes well with a wide variety of foods.

They have a high concentration of beta carotene, which is a powerful antioxidant that encourages the formation of healthy cells.


This is more often used as a salad green than as a herb. It has a pretty peppery flavor and a touch of astringency to it as well. It has leaves that are bigger than parsley and are suitable for use in culinary applications. Because it has a more bitter flavor than parsley, it should only be used in a very little quantity as a replacement for parsley. Because of its high calcium content, it contributes to the maintenance of strong bones and normal cardiac function.

Substitute for Dried Parsley Flakes 

Flakes of parsley provide a delicate, herbaceous taste as well as a beautiful appearance to recipes. It is quickly dried after being harvested in order to keep its distinctive flavor and vibrant green color, both of which are hallmarks of the product. Chives, which also have a really strong taste, are going to make an outstanding stand-in for this particular ingredient. Adding the same amount is all that is required of you.

Substitute for Dried Parsley in Chimichurri 

Chimichurri is a delicious sauce that originates in Argentina and may be used for a variety of purposes. The inclusion of parsley helps to provide flavor and taste to the dish. Oregano, on the other hand, is an excellent substitute that may perform the job just as effectively and also has a number of positive effects on one’s health.

Substitute for Dried Parsley in Salad 

Even in salads, the herb parsley maintains its dominant position. The use of tarragon in lieu of parsley in salads is an option. In addition to its culinary uses, tarragon is beneficial to health since it lowers blood sugar levels and maintains healthy cholesterol levels.

Substitute for Dried Parsley in Pesto 

Pesto is another fantastic sauce that can be made using the herbs, and its name comes from the Italian word for “pest.” Garlic that has been crushed and a few other types of leaves, parsley being one of them, are the ingredients in this. The use of chives as an alternative to it in this sauce is highly recommended. Because of its garlic taste and robust flavor, it is an excellent substitute for parsley when it comes to making pesto sauce.

Frequently Asked Questions [FAQs] 

Does dried parsley add flavor to cooking? 

Absolutely. They are wonderful herbs that are packed with both taste and therapeutic capabilities, and they may be employed in the preparation of a wide variety of dishes. The very fact that they are there makes a big difference in the dinner.  

Can I use parsley flakes instead of fresh parsley? 

Yes, you can. Parsley flakes, in the same way as fresh parsley does, have a wonderful flavor and may provide the ideal flavour that various dishes need.

Are parsley flakes healthy? 

They certainly are. The vitamin A, vitamin C, and vitamin K content of parsley is rather high. However, and because of this, excessive amounts of them should not be ingested. To avoid anemia or renal issues.

Is there a substitute for dried parsley?

If you don’t have any dried parsley but the recipe calls for it, you may substitute another dry herb, such as dried basil, sage, or marjoram. Another option is to use fresh parsley. If your recipe asks for chopped parsley to be used as a garnish, it indicates that the herb does not play a significant role in the meal itself but rather contributes a taste that goes well with it.

What seasoning can you use in place of parsley?

The culinary use of parsley is quite diverse, and it may be found in a broad range of recipes either as an ingredient or a garnish. It has a flavor reminiscent of pepper. Basil, oregano, cilantro, arugula, and carrot tops are all excellent alternatives to parsley in culinary applications.

Can I use Italian seasoning instead of dried parsley?

Particularly when it comes to Italian cuisine, Italian spice serves for an excellent substitution for parsley. This is a pre-mixed combination of ground herbs that includes sage, thyme, rosemary, basil, and oregano. Therefore, it may be used to enhance the taste of Italian meals that call for a profile of flavors from the Mediterranean.


This concludes our discussion on an alternative to using dried parsley. I really do hope that this article is informative for you and that it helps you locate the ideal substitute for your cooking.