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Dessert

Powdered Parsley

Powdered parsley is a garnish made by blanching, drying, and crushing parsley leaves.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Parsley and butter are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 28,563 recipes. Both carry trans-2-hexenal, which smells green, leafy. The science ↓

Powdered Parsley

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the parsley

  1. Dip the parsley into boiling water quickly to brighten the color and remove the raw taste.

  2. Place the parsley in a 400°F (200°C) oven for a few minutes to dry thoroughly.

  3. Rub the dried parsley through your hands or press it through a wire sieve to break it into fine flakes.

Fry for garnish

  1. For a garnish, tie parsley in long bunches and fry in butter.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Parsley + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together28,563 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Parsley
Provides the green color and fresh herbal flavor that the powder carries into the dish.
Butter
Conducts heat for frying and adds richness and a light browning to the garnish.

The step that matters

Drying the parsley in the oven. Parsley must be dried thoroughly so it crumbles into fine flakes rather than staying soft or steaming. Residual moisture would prevent it from turning into a powder and could cause it to spoil.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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