Dish of Cheiro Verde
Click to Enlarge

Cheiro Verde
  -   Cheiro Verde

Cheiro Verde, literally "Green Smell", is practically universal to Brazillian cuisine. The "default" for most of Brazil is Parsley and Scallions. So important is this combination 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.

Alas, it's not 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. If in doubt, use the Parsley / Scallion Greens or Parsley / Chives formulas.

Parsley, Flat  
Cebolinha (1)  
Make   -   (5 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 you use, and mix. Wrapped in a paper towel, the mix will keep a few days in the fridge.
  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. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
aiv_cheiv1 190911 var inet   -
©Andrew Grygus - - Linking to and non-commercial use of this page is permitted.