Special Codfish Cakes (Bolinho de Bacalhau): Traditional Step-by-Step Recipe
Entradas-e-petiscos
Glossário Culinário
Parsley
Parsley is an aromatic herb with green leaves and a fresh, mild flavor, one of the most used in Brazilian cooking to season and finish dishes. It belongs to the same family as cilantro and comes in two main versions: flat-leaf, more aromatic, and curly, widely used to decorate dishes. Chopped fresh, it enhances meats, pastas, broths, farofas, and sauces without overpowering the other flavors.
Characteristics
Parsley has deep-green leaves, soft texture, and a delicate herbal scent, with a light citrusy, peppery touch. The flat-leaf variety concentrates more flavor and is the favorite for cooking, while the curly one has firm, ruffled leaves, ideal for decorating. The stems are more fibrous but carry plenty of aroma and can be used in stocks and long-simmered dishes. Together with scallions, parsley forms cheiro-verde, the basic duo of Brazilian home seasoning, sold in bunches at markets.
Uses in the kitchen
Parsley goes well in practically everything: it finishes roast meats, chicken, fish, pastas and risottos, goes into farofas, vinaigrettes, salads and soups, and is a central ingredient of chimichurri sauce, served with barbecue. It also belongs in cod fritters, giving freshness to the dough, and appears in seasoned butters, pâtés, and marinades. Being delicate, it should be added at the end of cooking or as a finishing touch, chopped with a sharp knife to avoid bruising the leaves and keep their vivid color.
Substitutions
When parsley is missing, good alternatives are:
- Cilantro: a direct swap in many dishes, with a stronger, citrusy flavor.
- Scallions: its cheiro-verde partner, works well in toppings and broths.
- Fresh basil or oregano: in tomato pastas and sauces, they bring another equally pleasant aromatic profile.
Fun facts
To keep parsley fresh longer, store the sprigs in the fridge in a lidded container lined with a slightly damp paper towel, or freeze it chopped with a little water in ice-cube trays. A simple trick to revive wilted leaves is to leave them a few minutes in ice water. Avoid blending parsley for too long, as the blade heat darkens the leaves and turns the flavor bitter.
