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.


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