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

New poster. I grow my own because it is a host plant for some butterflies. I agree with op. It does not have a pleasant taste. I never add it to any recipe.

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?

It is because you are a bad cook.

Anonymous wrote:

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.

Err no. Longevity is not based on caloric restrictions, and Mediterranean diet heavy in parsley are not low cal. They are full of healthy fats and carbs.

I love flat leaf parsley!! Curly parsley can rot in the compost, but flat leaf is nice. I love a good chimichurri, or adding a bunch to a salad.

Them's fightin words, OP! I love parsley. Always have a glass of water with a bunch of fresh parsley in the fridge. (I can't grow it fast enough.) As everyone else said, used correctly, it's the exact right thing. Have you ever had chimichurri? or tabouleh?

It is NOT a catch-all green thing. You wouldn't use it in place of thai basil, or mint, or dill, or cilantro if that's your jam (I loathe cilantro-- it ruins everything it touches, but I recognize I"m in the minority here.)

I definitely don't understand dried parsley. That's nothing but decor.

I have a theory that parsley was the sh@&t until other fresh green herbs came onto the scene. It was bright green, had a fragrance, but the flavor and aroma is vastly inferior to cilantro, sage, mint, basil, Thai basil, etc. it kind of says 80’s restaurant meal or airplane food when you see a sprig of parsley on an entree.

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.

You spelled evils wrong.

Are you one of those people who thinks that cilantro tastes like soap? Seriously, the first time I knowingly had cilantro I was in grad school. I spent a couple of months stir frying or sprinkling it on everything that wasn’t a sweet dessert. lol

I feel you though. I think anise is evil.

Anonymous wrote: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.

It's not high in anything if you add "just a bit". Parsley isn't homeopathic.

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.

You spelled evils wrong.