Anonymous wrote:It’s commonly used in the Mediterranean diet, and those countries have populations with longevity, so I’d say it’s pretty useful. It’s my favorite herb. I use it in almost everything I cook.

Makes sense. Longevity is caused by caloric restriction, and parsley is an appetite suppressant.

Anonymous wrote:

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

Caterpillar food, yay.

You prefer steak, which fly maggots eat?

Love parsley in Mediterranean/lebanese dishes. It's wonderful.

I love fresh Italian/ flat leaf parsley sprinkled over pretty much anything at the table. I think it tastes fresh and livens up pretty much anything.

I find, as many posters have already said that in dips and dressings, it adds freshness and lightless. We use it all the time, along with other fresh herbs.

It’s okay not to like things, OP, but it’s not parsley, it’s you.

Anonymous wrote:Oh, I don't know. Parsley does add flavor to dishes. Linguini with clam sauce wouldn't taste right without a lot of parsley. It adds subtle flavor to the right soups.

I wouldn't bother buying it but it's easy to grow in the garden.

I love parsley! I make a greek chicken orzo soup and it calls for as much parsley as you can pack in there and it really adds to the dish.

Oh, I don't know. Parsley does add flavor to dishes. Linguini with clam sauce wouldn't taste right without a lot of parsley. It adds subtle flavor to the right soups.

I wouldn't bother buying it but it's easy to grow in the garden.

It’s commonly used in the Mediterranean diet, and those countries have populations with longevity, so I’d say it’s pretty useful. It’s my favorite herb. I use it in almost everything I cook.

Parsley is tabouleh!

Parsley is great when a little is added to salad, rice dish, meatballs, or sliced cucumber with vinegar + oil.

Anonymous wrote:Italian parsley is good. Curley parsley is gross.

This. Curly parsley doesn't work at all. Flat Italian parsley is good.

Aglio e olio is the best use for Italian parsley.

https://www.foodandwine.com/recipes/pasta-aglio-e-olio

I just put a handful of chopped parsley in meatballs tonight - delicious!!

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

Caterpillar food, yay.

Anonymous wrote:

Anonymous wrote: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.

I love cilantro, because it is amazing in almost all Asian and Mexican food, but I want both herbs available to me, always. Really all the herbs.

Same. Flat leaf parsley and cilantro are available at all times in my kitchen. Dh makes a killer salsa verde. I find parsley has a mild onion flavor. It’s great.

Anonymous wrote: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?

I disagree. Parsley, if grown properly and organically, has the best taste and is a basic herb in every Italian and Spanish dish.

Anonymous wrote: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.

I love cilantro, because it is amazing in almost all Asian and Mexican food, but I want both herbs available to me, always. Really all the herbs.

Italian parsley is good. Curley parsley is gross.