No refrigerator should be without parsley. It's the workhorse of the herb world and can go in just about every dish you cook.
Parsley's mild, grassy flavor allows the flavors of other ingredients to come through. Curly parsley is less assertive than
its brother, flat-leaf parsley (often called Italian parsley). Flat-leaf parsley is preferred for cooking, as it stands up
better to heat and has more flavor, while the more decorative curly parsley is used mostly for garnishing. Reach for either
when a dish needs a little burst of color. Sprinkle a little persillade, a mixture of chopped parsley and garlic, on roasted
lamb, grilled steaks, fish, chicken, and vegetables as they do in France. Add lemon or orange zest and you get gremolata,
a blend used in Milanese cooking, especially as a final garnish on osso buco.
Try these recipes:
• Parsley Red Potatoes
• Seared Scallops with Parsley-Thyme Relish
• Fennel, Parsley, and Radicchio Salad with Pine Nuts and Raisins