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Parsley
Appears in
By Anne Willan
Published 1989
The ubiquitous parsley, rich in vitamins and minerals, is used primarily as a garnish. It is usually chopped quite finely for sprinkling over sauces and gratins. Whole sprigs may accompany grilled and roasted meats, while deep-fried parsley adorns fried foods. Parsley stems or leaves are an integral part of a bouquet garni; the chopped leaves are combined with garlic or shallot to make both French persillade and Italian gremolata.
The more common curly parsley is preferred by many cooks because it keeps well when refrigerated, is attractive when left whole, and is easy to chop. Flat-leaf parsley, also called Italian or French parsley, is regarded as less bitter, with a fuller flavor. It is often used in combination with garlic and olive oil in braises, stews, and pan-fried or pasta dishes. Two other types of parsley—Neapolitan, grown for its stalk, and Hamburg for its root—are used as vegetables.