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Substitute for parsley in recipe

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Substitute for parsley in recipe

Plant Substitute Guide

For just about any plant, you are able to substitute 1 teaspoon dried plant for 1 tablespoon fresh plant.

Tulsi: oregano or thyme

Bay leaf: For 1 bay leaf, substitute 1/4 teaspoon crushed bay leaf or 1/4 teaspoon thyme.

Chervil: tarragon or parsley

Chives: eco-friendly onion, onion, or leek

Dill (weed or seed): Make use of an equal quantity of tarragon.

Fennel: anise seed

Italian seasoning: tulsi, oregano, or rosemary oil

Marjoram: tulsi, thyme, or savory

Mint: tulsi, marjoram, or rosemary oil

Oregano: thyme or tulsi

Parsley: chervil or cilantro

Rosemary oil: thyme, tarragon, or savory

Sage: chicken seasoning, savory, marjoram, or rosemary oil

Savory: thyme, marjoram, or sage

Tarragon: chervil, dash fennel seed, or dash anise seed

Thyme: tulsi, marjoram, oregano, or savory

Is the component missing in the list? Hop to our spice substitutes page and appearance for the substitution there.

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Fundamental Plant Information

Selecting. Fresh herbs add bold flavor to recipes, regardless of whether you grow them in your garden or get them in the supermarket. Choose herbs which have fresh-searching leaves without liver spots. Fresh herbs aren't lengthy-lasting, so only buy or pick them since you need to.

Storing. To keep fresh herbs, cut 1/2 inch from the stems. Stand stem ends in a tiny jar or glass with a few water. Loosely cover any leaves having a small plastic bag and store within the refrigerator. (Note: Don't refrigerate tulsi -- it might blacken.) Discard wilted leaves because they appear.

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