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What Are Parsley Flakes?

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  • Written By: Helena Reimer
  • Edited By: PJP Schroeder
  • Last Modified Date: 07 November 2016
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Parsley flakes are dried and crushed parsley leaves and are commonly used in cooking. It is a versatile herb that is suitable for many dishes, such as meat and potatoes, soups, and many sauces. Although fresh leaves are often preferred, parsley flakes nonetheless serve as a great alternative. Both fresh parsley and parsley flakes are available year round at most grocery stores. The leaves are high in vitamin K and also contain significant amounts of vitamins A and C.

There are several types of parsley, known as curly leaf parsley and flat leaf or Italian parsley. They are hardy plants and can be grown as an annual or biennial herb. Growing herbs, such as parsley, does not take much work, and they can be grown both indoors and outdoors.

Fresh parsley from the garden or grocery store can easily be dried at home for fresh parsley flakes. One way to dry the parsley is to make small bundles and hang them up in a warm, dark room until they have fully dried. They can also be dried in a dehydrator, which speeds up the drying process and helps the parsley flakes to retain a rich, green color. Once the parsley is completely dried, the leaves can be removed from the stems and lightly crushed. Crushing the leaves causes the aroma and flavor to evaporate quicker; therefore, leaving them whole can help to prolong the shelf life.

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Its versatility makes cooking with parsley very easy. The flakes go well in meat sauces, marinades, and salad dressings. They can also be combined with many other herbs in soups, casseroles, and meat dishes. Dried parsley flakes can be substituted for fresh parsley at a ratio of about one to three dried parsley to fresh parsley. The flakes should be stored out of sunlight in a cool and dry place.

In addition to the many culinary uses, parsley flakes can also help to promote good health. The herb is said to be good for the kidneys and helps to reduce high blood pressure. It is also beneficial for helping the body to absorb more manganese, especially when it is consumed with foods that are high in copper and zinc. Despite the benefits, parsley should be consumed in moderate amounts because it contains oxalic acid, which can cause the formation of kidney stones. Pregnant women should take extra care not to consume large quantities as it can have a uterotonic affect.

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ZipLine
Post 3

@discographer-- I agree with you that parsley flakes have their own culinary uses. I prefer parsley flakes over fresh parsley for many chicken, parsley and bread recipes. And depending on the brand of the parsley flakes, some of them are very fresh and lively in color. And they have retained the parsley flavor well. So it's probably worth looking for a product that is fresh and high quality.

My husband makes a great garlic breadsticks which he uses parsley flakes for. They are very good and I think that the parsley flakes add a lot to them in appearance and flavor. The color contrast looks nice.

For those who still feel that fresh parsley is better, but do not want to buy it all the time, it is possible to grow it in a pot in the kitchen. Parsley grows very easily and it is a more economical alternative.

discographer
Post 2

@stoneMason-- Yes, but fresh parsley is sold as a large bunch and I can never use them all up before they go bad in the fridge. It's a waste of money. So I prefer to get fresh parsley, dry it and store it as flakes to use when the need arises. It's far more economical and I think that it works just fine. In fact, I think that parsley flakes have even more uses than fresh parsley and they hold up better in soups and stews where they are cooked for a while. Fresh parsley tends to become too soft in these types of dishes. The flakes also look better as garnishment.

stoneMason
Post 1

I'm not too fond of dry parsley flakes. I much prefer parsley fresh. When they dry, they lose their bright color and aroma. They become more bland. I think that fresh parsley works much better, both as a garnishment and as an ingredient in dishes.

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