Let's talk about parsely for a minute..

[C.Ann]

Yup - the kind that is called for in cooking recipes.. Personally I don't care for the taste of it and recently I have been copying over a bunch of recipes into the recipe box I take to the lake with me.. Many of the recipes call for a teaspoon of parsely or so..

My question is - if I leave it out, is it really going to change the flavor of the recipe to the point where it simply can't be left out?

Rosemary is another one that I can't stand..

Just wondering how much I can fiddle with these recipes without them tasting terrible..

Yes - I'm BORED OUT OF MY MIND waiting for these ridiculous snowstorms to end so I can head for the hills!!!!!!!!!!

 

[Chicago526]

Yes, for just a tablespoon or so it won't really change the tast. If it was asking for a cups worth, then it could be a problem.

With stronger herbs like Rosemary, you can of course leave them out but it will affect the taste of the final dish, not that it will taste bad, but it could be a little bland, depending on what else is going in the dish. You may want to replace the herb you don't like with one you do, if there is little other seasoning going in.

 

[4nana]

I agree, it's simply a matter of taste. Sometimes if I or family doesn't care for a particular spice/herb, I've been known to just use a pinch, leave it out completely or even use substitute. May change the flavor some, but that was my intention.

BTW, want to say hi, hope things are going better and it's good to see you.

 

[minniecarousel]

Sure, you can leave out parsley. I rarely buy fresh and use dried once in a while. I like the flavor of rosemary, just don't like the "sticks", so I crush them down with a kitchen mortor & pestle (sp?)

I say, when in doubt - throw some garlic at it!!

 

[wnissen]

The degree that you'll miss any herb depends on the strength, amount, and flavor of the herb. It also depends on the amount of other seasonings.

Since dried parsley has the taste and consistency of shredded tissue paper, it's not going to make one bit of difference if you omit a tablespoon's worth. Go forth with confidence!

Walt

 

[The Mystery Machine]

I only use fresh parsley....

In fact bought some today! I put it in my Lasagne.

You can leave anything out you don't like.

 

[C.Ann]

Thanks for the relpies! I was "pretty sure" it wouldn't make that much of a difference, but wanted to verify with those who have omited certain spices/herbs..

Back to copying those recipes.. Oh - and you can probably look forward to equally silly questions.. LOL

 

[Sheree Bobbins]

C. Ann have you tried cilantro (flat-leaved parsley)? It can be quite delicious especially in Chinese dishes such as instant noodles. I like a little chili-garlic sauce (Chinese) on my noodles mixed cilantro.

I have grown the regular type of parsley to have on hand for cooking and baking, but really it is so mild, I don't usually bother putting it in when the recipe calls for it.

 

[themarquis]

Oooh ... I'm like you.

I hate parsley ... I also strongly dislike most dried herbs (oregano, rosemary,e tc.) I feel like many people just throw them in anything, which really ruins the taste for me. Now there are a few things that might really call for oregano or rosemary or whatever in moderation like ... marinara sauce or ... herb roasted chicken or ... stuff like that. But random things like pizza or soup or mashed potatoes or barbeque sauce or whatever do not need any of that dried herb crap. And putting them in IMO just ruins the natural good taste of the food.

Anyway, don't get me started!!

Now ... back to the topic ... parsley. IMO, is like a foul bacterial plague that can be found on *everything*. You go to a restaurant, and whatever you order, green crud shows up on it. Why?? Parsley doesn't even have much of a taste. There is little if any reason to *ever* put it on *anything*!

So to answer your question, whenever I cook, I eliminate whatever green crud the recipes call for, except as I mentioned, carefully selected pinches of herbs in marinara sauce or other dishes that *need* herbs. Everything turns out just great!

 

[buzzlady]

The way that I look at it is if I don't like the taste of the spice/herb and I leave it out, it can't taste any worse than if I put it in the spice/herb that I don't like.

 

[suzannen]

C. Ann,, you don't say whether it's dried or fresh or both that you don't like. Personally, I find most fresh herbs do not taste at all like their dried counterparts, so if you do not like dried parsley, do try the fresh. I also find a huge difference in taste between the fresh, curly parsley (which has little flavor to me) and the Italian flat-leafed parsley (which I do like). I use the Italian and almost never buy dried herbs anymore. And, like Sheree, I'm a big fan of cilantro as well with its peppery taste. So, try the fresh and if there is one or two you don't like, leave it out or substitute with one you do like.

 

[Chicago526]

C. Ann have you tried cilantro (flat-leaved parsley)? It can be quite delicious especially in Chinese dishes such as instant noodles. I like a little chili-garlic sauce (Chinese) on my noodles mixed cilantro.

I have grown the regular type of parsley to have on hand for cooking and baking, but really it is so mild, I don't usually bother putting it in when the recipe calls for it.

Flat leafed parsley (also known as Itailian parsley) and cilantro are two differant herbs with VERY differant tastes. Cilantro is mostly assosiated with Mexican and Asian cooking (though can be used in other cuisines, of course) and is the plant that comes from Coriander seed, which ground up is used as a spice. Coriander seed and Cilantro doen't taste anything alike, oddly enough, although they do complement each other if used in the same dish.

Curly leafed parsley doesn't have as much flavor as flat leafed, and most cooks don't used curly for anything other than garnish.

Sorry, just wanted to clear that up. My inner Food Network geek just needed to get out, I guess!

 

[LuvDuke]

Yup - the kind that is called for in cooking recipes.. Personally I don't care for the taste of it and recently I have been copying over a bunch of recipes into the recipe box I take to the lake with me.. Many of the recipes call for a teaspoon of parsely or so..

My question is - if I leave it out, is it really going to change the flavor of the recipe to the point where it simply can't be left out?

Rosemary is another one that I can't stand..

Just wondering how much I can fiddle with these recipes without them tasting terrible..

Yes - I'm BORED OUT OF MY MIND waiting for these ridiculous snowstorms to end so I can head for the hills!!!!!!!!!!

I have a very simple rule: the joy of being the cook means you get to do it your way.