Also Known As: Perejil

Most people know parsley as the fresh sprig of colorful garnish. The drying process concentrates and intensifies flavors in most dried herbs so the general rule of thumb is to use one third the amount dry as you would with fresh. This is true of parsley as well although parsley is somewhat mild flavored even dried. You can almost sprinkle with abandon onto potato salad, casseroles, soups and egg dishes.

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