A mixture of parsley, chives, tarragon, and chervil is commonly known as "fines herbes." This blend is a classic in French cuisine and is often used to season dishes like omelets, sauces, and salads for a fresh and aromatic flavor. Fines herbes captures the essence of delicate herbs, enhancing a variety of recipes.
Tarragon is called "तारखा" (tarakha) in Hindi.
Tarragon in Tagalog is called "tarragon." The Filipino language does not have a specific term for this herb.
Vamu ... ...
Parsley leaf is called Ewedu in Yoruba.
kintsay
Parsley leaf in Yoruba is called "Ewedu."
Parsley are the green leaves of 'ajwain' in hindi
its called a sprig
Herbs.
Yes, you can substitute dried parsley for fresh in the recipe, but use only one-third of the amount called for fresh parsley as dried parsley is more concentrated in flavor.
Italian parsley comes from the area of Naples, which is in southern Italy. It also is called 'flat leaf parsley'. Its scientific name is Petroselinum neapolitanum.
Ajmodh is hindi name for parsley. This is for garnishing the dish. Hardly available in Nepali market. The good substitute of parsley is Coriander. That is Dhaniya in Nepali.