I like it when I make garlic bread…

Adds color and freshness, and freshens the breath. I don’t use it at home though, since once I discovered the joys of cilantro I never looked back.

Fresh parsley in shrimp scampi, tabouleh, and other dishes is amazing. Just planted some in my garden today. Throw away whatever years old dried herbs in your spice cabinet, always use fresh (flat leaf, not curly)

Use fresh parsley.

Anonymous wrote:

Anonymous wrote:I think I felt this way about wilted curly parsley garnishes that seemed ubiquitous in the 70s. But fresh Italian parsley is amazing! You’ve never had tabbouleh? It’s so fresh and balanced and will make you feel great after eating.

This is the answer. It’s allo good in a few other things but needs to the fresh Italian flat leaf.

So amazing in chimichurri sauce as well. You’ve never can’t judge parsley on its own. It is amazing with acids and/or cheese or olive oil.

Anonymous wrote:I think I felt this way about wilted curly parsley garnishes that seemed ubiquitous in the 70s. But fresh Italian parsley is amazing! You’ve never had tabbouleh? It’s so fresh and balanced and will make you feel great after eating.

This is the answer. It’s allo good in a few other things but needs to the fresh Italian flat leaf.

Have you ever had tabouleh? In the right context, parsley is bright and amazing.

Parsley is very high in antioxidants, vitamin K, and also A and C. It is good for cardiovascular health and stabilizing blood sugar levels. Just a bit in a dish improves the overall healthiness of the meal.

I love parsley tbh. I like to just chew on it.

It looks really pretty in a dish like linguine with clams or shrimp scampi

I think I felt this way about wilted curly parsley garnishes that seemed ubiquitous in the 70s. But fresh Italian parsley is amazing! You’ve never had tabbouleh? It’s so fresh and balanced and will make you feel great after eating.

It's quite bland unless it's very fresh and just adds a subtle background to a bunch of other fresh herbs. My Vietnamese MIL cooks delicious food and parsley is just one of the fresh herbs that she adds to her dishes. They taste wonderful.

I agree, OP. Parsley is wretched.

Just sprinkled some on shrimp scampi. Came from my own garden. Grow your own or don’t bother.

What does parsley ever add to a dish besides color? It literally tastes like dirt, period. It has zero redeeming qualities and adds nothing to food. There are so many other options for color that actually enhance s dish with flavor too. Parsley is nothing but bland and dirty taste. What is the point of it, seriously?