KITCHEN INSIGHTS
PARSLEY: TO COOK OR NOT TO COOK?
As with all herbaceous spice plants with very tender leaves, the rule "Don't cook!" applies, as they lose their aroma and their beautiful green color when heated. This is why fresh culinary herbs should only be added to food after cooking.
But there is no rule without exception, as the thick stems are far too good to throw away and only come into their own during cooking. Bundled together, they can be cooked in a vegetable stock, for example, and removed again later - as well as when preparing sauces and soups.
