Small Bowl of Cheiro Verde
(click to enlarge)

Cheiro Verde


Brazil / Portugal   -   Cheiro Verde
Makes:
Effort:
Sched:
DoAhead:  		 Bunch
*
10 min
Yes		 Cheiro Verde, literally "Green Smell", is practically universal to Brazillian & Portuguese cuisines. See Simplicity and Complexity for details.

1
1
bunch
bunch
Parsley, Flat  
Cebolinha (1)  
Make   -   (10 min)
  1. The "bunches" should yield about an equal weight of Parsley Leaves and Scallion Greens. Just chop them both small or fine, depending on your use, and mix. Wrapped in a paper towel, the mix will keep a few days in the fridge.
NOTES:

  1. Cebolinha

      This apparently can mean either Chives or Scallions. Chives are perhaps more official, but Scallions are more common due to availability, price and keeping properties - in Brazil and in North America. If using chives, they need to be the expensive thin, round, tubular kind, not the flat or V shaped Asian or Garlic chives so common here in Southern California.

  2. Simplicity

      So important is the Parslery / Scallions combination in Brazil, it can be difficult to buy just a bunch of Parsley there - bunches of Parsley being so often paired with bunches of Scallions in the markets. Chives are often used instead of Scallions.

  3. Complexities

      Alas, it's just can't really be that simple. In northern and northeastern Brazil, Cilantro is used instead of Parsley, and in parts of Pará state in northern Brazil, Culantro may be used (confusingly called Amazonian Chicory), and in Bahia green chili may be added. In Portugal, it can contain both Parsley and Cilantro along with Scallions. If in doubt, use the Parsley / Scallion Greens or Parsley / Chives formulas.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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