Chervil

• Chervil is closely related to parsley and has a similar appearance. Chervil is more delicate, and has a faint aroma of anise. It is one of the traditional "fines herbes" of French cuisine, along with tarragon and chives. Chervil's primary drawback as a substitute for parsley is that it is much harder to find in North America, limiting its usefulness. Cilantro is also closely related to parsley and similar in appearance, but is a less-suitable substitute because of its distinctive flavor.

Spinach and Other Greens

• Spinach and other greens may be used in small quantities to replace parsley as a green element in soups, salads, or sauces. Minced finely, these greens give a similar appearance and fresh, leafy flavor. They are less insistent than parsley, so it may be necessary to use more than the amount of parsley called for. A mixture of mild greens like spinach or chard with more pungent ones, such as arugula or endive, is better than either type on its own.

Celery Leaves

• Celery leaves are often overlooked or discarded by home cooks, but they have a fine flavor of their own. In appearance they are similar to parsley, though their color is a lighter shade of green. Celery leaves have the same sort of pungent and fresh green notes found in parsley, as well as a light celery flavor. Although less neutral than parsley, celery leaves are otherwise a very close substitute. In some instances, their delicate flavor may make them the better choice.

Chives

• Chives have a mild but distinct onion flavor, and a cylindrical shape, which differentiates them from parsley. However, they share parsley's fresh, green character and its knack of supporting the flavors of other herbs. A modest quantity of finely-chopped chives is an equally acceptable garnish in most dishes. In cooked dishes, where the appearance is welcome but the onion flavor is less so, chives may be blanched for a few moments in boiling water to mellow their flavor.