I actually really like parsley. I find a lot of people just think it has no flavor or is only used as a garnish. I put it in almost everything I make for a little color, and I like the taste. I think a lot of it is because I have the cilantro soap gene, so I have to substitute cilantro and I usually use parsley. Of course, I use rosemary, thyme, basil, etc, but for a garnish, and a finisher, parsley is my go to.
I love parsley and can eat tabouli by the gallon.
If garnish isn’t edible, it’s a waste.
Parsley is important in some recipes. It’s versatile also. For instance when I make manicotti or lasagna, I always put parsley in the cheese mix and it’s not the same without it. Also I put it in eggs.
One I found that is actually kind of amazing is a little sprig of mint. Depending on the dish, of course.
Want your mind blown? Top some vanilla ice cream with a tiny bit of fresh mint.
Chef the movie with Jon Favreau, and then the Netflix Series he did with Roy Choi, introduced Alio e Olio to me. Parsley is a key ingredient and it shines. When you get the balance of flavours and textures right in that dish, its happy days! Its a refreshing but filling dish.
Same here, except indirectly through Babish. I’ve made it and it really is awesome. Awesome, period, but even more awesome for how incredibly simple it is.
Ah babish, i gota get back into his videos
If a recipe calls for it I’ll usually include some for more depth, but it’s not a flavor I have much love for.
To those that like it - flat or curly?
It most certainly changes dishes, it has a fresh, green, crunchy quality to it that adds texture to dishes that don’t have these qualities, especially dishes that are cooked for a long time. We should all pay more attention to texture.
Parsley is an ingredient, not a spice, and used as such it has a fairly strong taste of leaf and it is slightly astringent. Middle Eastern folks use parsley by the handful, not teaspoons. It needs to be finely minced because it is so tough to chew.
Also dried parsley is completely useless. If you want it stored, frozen is the way to go.
Also have the soapy gene 😒
A friend from Syria recently made me a salad with parsley as the main ingredient and some bulgur. It was pretty good!
Tabouleh 👍
Only when it’s fresh. Quite important in vegetable soups as well. I don’t have the soap gene and somehow I always run out of fresh parsley and fresh cilantro (coriander), go figure 😄
Fresh parsley is awesome, whether it’s the curly or flat kind. Dried tastes like absolutely nothing to me. Several batches, several brands, not a damn thing ever.
I’d hazard a guess people who say it tastes like nothing have only had dried parsley, because fresh is fairly strong.
Kind of weird to ask but have you tried drying it yourself?
Parsley is a necessary ingredient if I’m making mashed potatoes from scratch.
Garlic bread too.
Never.
