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When it comes to dried seasoning, without a recipe how do you determine when to use one versus the other?
A couple of days ago, I found a new recipe on a baker's website. The site is not for baked sweets and breads but also entrees and side dishes. The recipe I chose is actually very simple to make. One of the ingredients was parsley. From my seasonings cabinet I accidentally picked up chives and just as I picked open the lid of the bottle to add the dried herbs to the recipe, I noticed that it was chives and stopped.
I thought they were both primarily just garnishes for decorative purposes. But it cause me to wonder, how much difference in the taste of a dish if chives are used instead of parsley, or vice-versa? Does anyone here use these seasonings when cooking certain foods?
I don't find that dried chives or parsley have much flavor at all, and are, as you said, primarily to add color.
Fresh? One tastes green or herbaceous, and the other tastes like onions or garlic depending on the type of chive.
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Chives have an oniony flavor where as parsley does not. I use chives in eggs, dips, salad dressings. I use Parsley (fresh) in my meatballs, on fish.
Very helpful distinction, thanks. I use chives on baked potatoes. A while back I tried making Texas garlic toast from scratch and on the bread I spread butter, garlic powder, and chives. I think I actually was supposed to have used parsley instead of chives.
Parsley seems to be a garnish to window dress food. I love using it but don't discern a flavor from it. However, I generally am a person who likes spicy food so maybe parsley has a lighter taste which escapes my taste buds?
I don't find that dried chives or parsley have much flavor at all, and are, as you said, primarily to add color.
Fresh? One tastes green or herbaceous, and the other tastes like onions or garlic depending on the type of chive.
That's probably the issue. I buy them as dried seasonings. I've never tried either fresh because I always think they'll go bad before I have time to use the batch I purchase.
Parsley seems to be a garnish to window dress food. I love using it but don't discern a flavor from it. However, I generally am a person who likes spicy food so maybe parsley has a lighter taste which escapes my taste buds?
I tend to agree with this. I like spicy heat, I like salt, I like chives, but parsley, any parsley has very little flavor to me. My daughter does not not like spicy or salty foods at all, she loves the taste of parsley and says can taste the difference between types of parsley. We are also completely opposite on cilantro, she loves it, I can barely stand it, so I think for some of us parsley just doesn't register in the same way other spices do.
Very helpful distinction, thanks. I use chives on baked potatoes. A while back I tried making Texas garlic toast from scratch and on the bread I spread butter, garlic powder, and chives. I think I actually was supposed to have used parsley instead of chives.
Parsley seems to be a garnish to window dress food. I love using it but don't discern a flavor from it. However, I generally am a person who likes spicy food so maybe parsley has a lighter taste which escapes my taste buds?
Fresh parsley is used a lot in Italian cooking and it's never used as garnish unless you might be in an American restaurant pretending to have Italian food. It does add noticeable flavor to food. That said, American parsley is very different than Italian parsley. American parsley is virtually flavorless with curly small leaves. Italian parsley has flat larger leaves. It has a distinctive herb smell and looks similar to coriander (cilantro). So it really depends on which parsley you use.
If I wanted chives I could just step outside and pluck a handful of onion grass ( a weed around here). Mostly, I use finely chopped green onions instead. During the warmer months I grow parsley and basil and oregano and thyme in pots on my back deck (close to the kitchen, away from the deer).
I used to use dried chives sometimes, but I agree that they have almost no flavor. Dried parsley is a little better, and it can be a "rescue" herb if something is too spicy or bold in flavor, and can't be salvaged any other way.
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