Parsley gets praised as more than a garnish
Posted: May 14, 2013 at 11:16 a.m.
Parsley is often used merely as a garnish, adding its bright green hue to drab dishes everywhere. But this culinary workhorse deserves a closer look. And, some would argue, a starring role on the American table.
From persillade, a mixture of finely minced garlic and parsley that’s used to add a bloom of flavor at the end of French cooking, to Italian Salsa Verde and Lebanese tabbouleh, the leafy herb is the foundation for a variety of sauces and other dishes around the world.
For tips and recipes read Wednesday’s Arkansas Democrat-Gazette Food section.