The parsley cilantro powder is a very easy-to-make flavor booster, plate garnish, seasoning, or whatever you want to call it. I use my parsley cilantro powder to flavor boost and garnish my Latin and Middlestern dishes. Flavors are constructed by selecting a combination of ingredients and turning fresh parsley and fresh coriander into a powdered herb is a perfect way to add flavor to my meal. The only tools you need to make herb powders is a microwave and a spice grinder.
How to make the Parsley Cilantro Powder
Grinding herbal powders at home is a very simple process and a spice grinder makes the task much easier. The Cuisinart spice and nut grinder is my favorite tool to grind herbs, nuts, and spices. Place your parsley on a plate in the microwave and microwave for 1 minute. After 1 minute, check your parsley and see if it’s dried. Most likely it will need more time. If so, do increments of 50 seconds. Microwave for 50 seconds, check. Not done? Do another 50 seconds. Check each time until the moisture has completely evaporated from the leaves, my parsley and cilantro usually take 2 to 2.5 minutes.
It’s easy to see when your herb powder is past its prime because the color and the characteristic scent of the herb will fade over time. Powdered ground herbs for best results should be used within two to three months or so. I store my herb powders in an airtight container in a cool place, away from direct light and humidity.
Recipes are here to teach us how to cook
A recipe can be a good guide, a place to start, but you must be prepared to tweak it to get it just right.
Great cooks rely on recipes, however, I hope only to a certain point!!! Cooks that rely only on strictly formulated recipes miss out on what is really important – recipes should teach us how to cook, not just follow step-by-step instructions. In other words, play with different herbs and create flavors The options are endless, and mixing different herbs all depends on your imagination.
- Dill, Basil, Cilantro, Tarragon
- Basil, Oregano, Fennel
- Oregano, Parsley, and Basil
- Parsley, Tarragon
Facts about Vegetables and Pesticides
There’s a good reason to wash all produce and store purchased fresh herbs. Pesticides like to hang on!!!
We all know that most fruits and vegetables are sprayed with pesticides. Research shows that 70% of non-organic fresh produce sold in the U.S. contains potentially harmful chemical pesticide residues. A good enough reason to wash all vegetables in a DIY vegetable wash, which is very simple to do.
For a large number of vegetables fill your kitchen sink or large container with cold water. Add 4 tablespoons of baking soda and soak your vegetables, for 15 minutes.
To wash a smaller amount use a smaller container filled with water and add 2 tbsp of baking soda. The longer you soak the more pesticides you get rid of. Wash your vegetables thoroughly and rinse with cold water. Each year, the EWG Environmental Working Group publishes an eye-opening dirty dozen list of vegetables. Each of the foods included on the list tested positive for a variety of pesticide residues. They also averaged higher concentrations of pesticides than other fruits and veggies. If you’re concerned, and you should be concerned about your exposure to herbicides and pesticides, check out the EWG’s “Clean 15 list of fruits and vegetables” that tend to have the lowest levels of pesticides.
A concentrated herb flavor
that makes your taste buds go into overdrive.
Easy and quick to make
Store-purchased herbs will work great, I recommend using organic fresh herbs
In the summer months, when fresh herbs are in abundance
it is a great way to add easy-to-make flavor boosters to your pantry
Powdered ground herbs for best results should be used within three months, or so
I store my herb powders in an airtight container in a cool place, away from direct light and humidity.
Parsley Cilantro Powder
- 1/2 bunch flat-leaf parsley
- 1/4 bunch cilantro
- 2 tbsp baking soda
Make vegetable wash for your herbs
- Fill a container with cold water. Wash and keep the herbs separately. Add 2 tbsp of baking soda and wash your parsley and cilantro in the vegetable wash. Soak your herbs for 15 minutes in the vegetable wash. The longer you soak the more pesticides you get rid of. Wash herbs thoroughly and rinse with cold water.
Dry the herbs
- Use a salad spinner to dry the herbs, you want to remove as much moisture as possible
Microwave your herbs
- Place your parsley on a plate in the microwave and microwave for 1 minute. After 1 minute, check your parsley and see if it’s dried. Most likely it will need more time. If so, do increments of 50 seconds. Microwave for 50 seconds, check. Not done? Do another 50 seconds. Check each time until the moisture has completely evaporated from the leaves, the herbs usually take 2 to 2.5 minutes. Repeat the microwave procedure with the cilantro.
Grind the herbs
- Place your herbs in the bowl of your spice grinder and process until ground. Store in a sealed container
Nutrition information is calculated using an ingredient database and should be considered an estimate