Parsley or dill Calories

Yes, you can freeze parsley or dill. Wash and dry the herbs thoroughly, chop them, and freeze in small airtight portions. Their leaves soften after thawing, so use frozen herbs in soups, sauces, or cooked dishes rather than as a fresh garnish.

Keep parsley or dill unwashed in the refrigerator, loosely wrapped in a slightly damp paper towel inside a container or bag. Excess moisture encourages spoilage, so wash the herbs just before using them and remove any wilted leaves.

Parsley has a clean, grassy flavor, while dill tastes more distinctive and slightly anise-like. Parsley works in a broad range of salads and savory dishes; dill is often chosen for fish, pickles, potatoes, and yogurt sauces.

Yes, parsley stems are edible and add flavor when finely chopped or used in stocks. The tender stems of dill are edible too, but thick, fibrous pieces can be unpleasant, so remove them when preparing a delicate dish.

Yes, rinse parsley or dill under cool running water to remove soil and grit, then dry it well. Dry leaves are easier to chop and help prevent a salad or garnish from becoming watery.

Yes, both parsley and dill can be eaten raw in salads, sandwiches, and dips. Rinse and dry the leaves first, then chop them shortly before serving to keep their flavor fresh.

Add the leaves of parsley or dill near the end of cooking or just before serving, because prolonged heat dulls their fresh aroma. Parsley stems can go into stocks earlier to flavor the liquid and be removed before serving.

Sometimes, but the flavor will change. Parsley is milder and more grassy, while dill has a stronger anise-like note; parsley can work in many soups and salads, but it will not give a dill pickle or dill sauce its familiar taste.

You can air-dry parsley or dill in small bunches in a warm, dry, well-ventilated place until the leaves crumble easily. Store the dried herbs in an airtight container; their flavor is usually less fresh than that of the leaves.