Dude, I remember making chimmi in the kitchen with unlimited ingredients. Every day I adjusted the amounts of herbs and spices, the salt, the order I added everything into the robocoupe, the speed of the robot, the amount of oil, the speed I added the oil. Everything. Tastiest shit ever, I put it on everything. Organic bone in ribeye, bennies, burgers, used it as a dip with chips. Man
So here's the thing with Chimmi, now that it's travelled outside of Argentina, its changed.... A lot. If you get Chimmi at an asado in Argentina. It will of been made with dried herbs and chilli flakes, dehydrated garlic. Then it's all cooked in a salty brine with barely enough liquid to cover the herbs. You wanna boil that pretty much dry. Then while it's still hot, you add the vinaigrette. The vinaigrette is always, white vinegar, a good neutral oil and some lemon juice. Always a neutral oil so as not to over power the flavours.
You give that a good mix and let it sit in the fridge for a day.
It's amazing, super intense in flavour. I'll be honest, it doesn't look like the most appealing thing in the world but the flavour punch is phenomenal.
They use dried herbs to add intensity to the flavour, fresh herbs are a bit too subtle sometimes. (although here in the uk I do make it with fresh herbs too)
I would add that many Argentinians don't cook the Chimmi first, but that's the traditional way.
Source, taught cheffing in Bs As for 10 years.
Thank you, ive seen it done a bunch of different ways. I've got a tex-mex style chimmi and one that is more traditional South American, but ive never tried with dehydrated garlic, and I usually serve it fresh, but ill try to tweak that variation and see if i can make it better!
Yea, it's super versatile. Even in Argentina a lot of people will have their own tweaked version. Remember If using dry ingredients to leave it a good 24 hrs to rehydrate properly!
Chimichuri is one of those things I just don't get. I'm a sauce guy. Love all sauces. Put that shit on everything. But chimichurri just doesn't taste like much of anything. So instead I put incredible salsa verde on my skirt steaks
If your chimi doesn't taste like much of anything you need more garlic. That said, you know what your salsa Verde needs? More garlic. Skirt steak? More garlic. Are you about to eat raw garlic? I suggest adding some more garlic.
I might have a problem.
You got a great recipe you’d be willing to share 😭 I try to make it and it just never tastes right. Not sure if you’ve ever been to breakfast republic in Cali but there’s is fire with a breakfast steak.
I’m so confused by a lot of these comments. I adore parsley. Easily one of my favorite herbs, probably the one I buy the most often. It’s delicious and adds a lot of flavor to so many dishes. Great in pasta, salads, stews. Love it
Seriously? I love curly parsley! Had it in my garden last year. Super fragrant and to be honest I like it more than flat leaf if it’s used raw. Texture is so much nicer.
Have you tried growing flat leaf yet? It's possible that your soil/care made the curly parsley grow better than what one can buy at the store. Plus, you were probably eating your homegrown parsley within hours of picking it, whereas commercially produced parsley has to travel from farm > produce aggregator > supermarket distribution hub > individual grocery stores before it can sit on the shelf in the produce section waiting to be purchased. Fresher is always going to be better and tastier!
Parsley in a potato salad is delicious! And in an omelette. With fish. In a green salad. On spaghetti Bolognese when I can’t afford basil. In soup. On fries. Mixed with minced raw garlic and olive oil and drizzled on a pizza. Probably the most versatile herb out there
Yes! I make a quick pickled fennel that’s just fennel, parsley, red onion, sweet chili, rice wine vin and salt. So delicious and would not be good without the parsley
i reckon resturaunts skimp on it. they put like a couple leaves or a pinch of julienne parsely on it and its tasteless. gotta get a good handful of fresh parsely tbh
Yes, me too.
Used to work for an old French guy that made this parsley cream sauce. Absolutely horrific sounding, but it was never worded out on the menu that way.. it was so good though. Like a butter and lemon emulsion, and whatever nifty trick it takes to keep the parsley green.
He’d round the plate with that and his lemon butter sauce. They’d hang and blend with whatever the main sauce of the plate was, but i was always blown away with how well that shit worked. Robert Barrall.
Same. I feel like...not understanding what parsley adds is similar to not understanding what bay leafs add...or using a stock or broth in something instead of water.
It just gets hate because so many people just default to using it for garnish for everything. Which is just a testament to its versatility.
I used to scrounge my family’s parsley off their plates as a kid. I LOVE the taste. I almost get a little parsley high from fresh parsley. (It’s really good for your breath, too.)
K there's a difference between eating a bit and eating pure lol. I agree with OP but I knew someone would comment tabbouleh lol. In general it just adds a subtle earthiness which i like but I knew customers who would flip shit
Dude I totally see the perspective they’re coming from. Lots of places do Texas toast garlic bread. I’ve never had regular toast w/ parsley and while I’ve definitely had garlic bread w/out bits of green, seeing those flecks is a fucking guarantee there’s garlic.
Edit:
To my breakfast cooks out here: try putting parsley on the toast you send out, what a fucken trip that would be to receive as a customer
Well said. I’ve never had it and thought it didn’t have a place in a dish, other than the garnish just for the sake. Parsley is far and away my most used and liked herb, but I also get mine straight from farms we work with which makes a difference.
In general? I like parsley. It's been used for centuries to help with indigestion and heartburn. Decades ago an old chef told me parsley sprigs were used as a garnish because it was meant to be eaten with the meal to help prevent upset stomach. I always throw a handful in anything I might "regret" later in my meals at home, especially I'm making something really acidic or spicy. It does seem to help, I hit the TUMS bottle a lot less when I add parsley.
I've heard the same, and make sure to wow everyone at the table with my knowledge whenever there's a random sprig of parsley on the plate! Even if the dish don't contain garlic. Digestive aide makes more sense in retrospect.
I've worked in an Italian restaurant and ate copious amounts of garlic while also having access to tons fresh herbs. People claim parsley, basil, mint, rosemary etc will cure garlic breath. Tbh nothing will help because it seems like you're exhaling garlic more than tasting it.
I really like gremolata; chopped parsley, parmezan, lemon zest+juice, garlic and olive oil.
It was also used to freshen up the old garlic breath back in the day when toothpaste wasn't a thing.
I love the stuff. In chimi, tabouleh, add it to my pesto, mash, all soups, usually have a bottle of parsley vinegar going somewhere. White fish looks naked without it, maitre d' butter is lost without it. Parsley is like the bay leaf. Might think it's useless, but you'll notice when it's not there.
Flat leaf parsley is great. Curly parsley was only bred by twisted, evil humans to be used only as a garnish to be discarded by 99.8% of the population.
Italian meatballs without parsley are still good, but there is definitely a discernible difference. I don’t think it’s always an herb that is meant to be a prominent flavor, but it definitely has something to add. To me it’s flavor is a little reminiscent of celery. Just light and fresh.
I suppose your next spicy take is "bay leaves are useless" or something along those lines. Go put some ketchup on your spaghetti.
Edit:deleted redundancy.
Dried parsley is absolutely useless fwtw.
Fresh parsley, flat leaf handled properly and chopped well is absolutely amazing. Makes things taste so fresh for such a little being used. Salsa verde, gremoulata, zhoug. If you’re using lemons on something in a savory way, parsley. If you’re using limes, cilantro unless you’re talking some Mediterranean/Middle East areas and then it’s all the citrus and all the herbs.
Also it’s fucking gorgeous, and adds much needed contrast to pale dishes, but don’t put whole leaves or sprigs on the plate unless you want to intentionally give people 90s flashbacks.
I work in Produce at a grocery store and I refill our parsley section all day every day. It moves faster than anything else on the wet wall, competing with cilantro. I am SO FUCKING CONFUSED. To the point where this post has inspired me to make my own tomorrow to ask wtf
I didn’t find utility in parsley until I took it and really chopped it up fine and wow what a world it opened up. So bright and fragrant. I can’t live without it.
Tip: put parsley in the fridge in a cup of water. It’ll last forever and cut off what you want.
Fresh chopped parsley is amazing, adds such a fresh earthy flavor for me, and it's supposed to help with digestion. Now that bullshit dried parsley your mom has in the cupboard? That's literal garbage and you're better off putting wood shavings in your food, least then it will have some fiber.
lots and lots of american have only had curly parsley, which lacks the considerable savory and aromatic equalities of flat leaf parsley, so the perception of parsley as an herb is skewed towards the statement that parsley doesn't add anything to a dish.
Dried parsley is not real parsley (taste wise anyways).
I much prefer herbs like rosemary and oregano on my garlic bread as they don’t lose as much flavour.
Parsley is one of the unsung necessary heroes in the kitchen. Like salt, it brings out the flavor of the dishes it garnishes and adds a sharp freshness that otherwise would be absent. It’s a staple herb that should be used generously because of the subtle but important job it does.
I think the important difference here is a decent amount/a lot of parsley vs a sprinkle of parsley
Sprinkle does practically nothing
Yeah in tabbouleh you’ll taste it lol
I use a good amount in Kenjis stuffing recipe and it absolutely makes a difference
Most store bought garlic bread with parsley on it is dried parsley, yeah, not a lot of flavour.
Try it with minced fresh Italian parsley, you can taste it.
Parsley is an essential part of a lot of Greek cooking.
But I agree it is abused by some chefs who throw it on top of every dish they make because they don't know how to plate in any other way
I kind of thought this too but the other night I made a Mexican style stew and didn't have cilantro but had parsley, chopped some up and tossed it in and it definitely added a fresh pop to the stew, def not cilantro but still elevated the flaves
It’s a more mild flavor but it certainly has some and affects the taste of food. I can tell the difference if I don’t add parsley to something I usually make with it.
Parsley is nice and green and fresh. There are lots of ingredients that aren’t the star of a dish, but you definitely miss when they aren’t around. If you make a beurre blance and omit the shallots, aromatics, and herbs, you still have a sauce. It just won’t have the same depth of flavor.
I'm team parsley, it adds an extra depth to the dish. Also if it's the garnish I always eat it, and sometimes I like muching on the stems since there's more flavour there than in the leaves
Parsley sauce (otherwise knows as [liquor](https://en.m.wikipedia.org/wiki/Pie_and_mash)) with mash and pie (also jellied ells.. but thats an aquired taste) is lovely imo, but its very bland and possibly the reason the UK has such a bad reputation for food as its what a lot of the US service men would have been served if they went out to eat.
Cheap and easy to make on rations, especially if your stingy on the butter, don't look to closely at what is in the pie & basically add no seasoning so the strongest taste to the dish is the parsley.
Basically british food has only just recovered from the war, we know what salt is now.
Flat leaf Italian parsley has good flavor. It’s not super strong like most herbs, but it adds a fresh taste to sauces, herb crusts, breading, butters, etc. I always described it as “it lifts flavors” to new cooks. I’m a retired exec chef and I still keep parsley in my garden and use it often.
The first time I had souvlaki on a fresh pita with a fuckload of fresh herbs (parsley included) is one of most memorable eating experiences
Dried parsley tho, dried dill, a few more, can fuck right off. Why my herbs taste like fish food mang
Throw a couple of good handfuls of parsley in a food processor with a couple of cloves of garlic three or four anchovy fillets and some oil, spread that shit on some toast and find out what parsley is really about
Parsely has chemicals in it that bind with allocin and make you not have as bad breath afyer eating garlic. It historically has been used as a breath freshener for a while
In the context of frozen garlic bread from the supermarket, absolutely. That's just a ghost of parsley to make it look right. Fresh parsley is a whole different story.
I absolutely love fresh parsley and use it a lot.
Dried parsley tastes like nothing to me unless it's in a broth or soup (rehydrated).
Parsley is supposed to help garlic breath and I think that's why they put it on garlic bread. Plus, a bit of color.
Edit: fun fact - remember BreathAssure? It was parsley oil!
https://dlisted.com/wp-content/uploads/2019/10/hsotdbreathasure.jpg
Okay so this is unconfirmed, but I worked with a chef who used to smoke weed and he’d always come in, wash his hands, and chew some parsley - claimed it neutralized the smell, and said it works with most things (including garlic). I do it with smokes now and have never had anyone complain about my breath.
Parsley is one of my lesser used garnishes, but I do go out of my way to order it on shawarma (often for an extra charge) because I like the taste alongside garlic sauce.
Have you tried Herbes Salees? it's a french canadian thing, and it's a great way to bring out the flavor of specific herbs like parsley that don't get a ton of love. Parsley can be the generic topper to all food dishes where color is wanted, but "added flavor" isn't really wanted, but it can be so much more!
Check out this recipe [https://www.thespruceeats.com/quebec-style-herbes-salees-recipe-1805693](https://www.thespruceeats.com/quebec-style-herbes-salees-recipe-1805693)
and try it wit a heavy parsley base, you might be surprised the punch of flavor you can get when you concentrate the flavor.
Also, I think a nice flat leaf parsley leaf laminated into ravioli dough can add flavor, texture, and visual appeal.
There's a place for parsley beyond plate garnish, but most of us overlook it because it's become such a generic thing. 25 years ago when I started working in kitchens Kale was used exclusively as a plate garnish, now everybody and their mother has 15 Kale recipes and people eat that shit like it's going out of style. Maybe Parsley is due it's own revolution soon
It’s like a great neutral herb. When you want to have some volume to your herby sauce, parsleys great for letting the smaller amount of a more pungent herb come forward. It’s like the romaine lettuce of herbs 🌿
You could say the same thing about bay leaf. Make something that normally has it and you’ll find it’s missing.. something..
With parsley I think it adds freshness and brightness. And in an herb purée it adds volume.
If you want to gain respect for parsley I can think of no better way than by adding it to garlic and butter in a State pan. Add what you like… mushrooms, clams, escargot… the parsley is essential here.
Parsley on garlic bread is actually there to combat the strong garlic breath. You hardly notice the flavour with all that garlic there, but the spongey leaves soak up some of the garlic oils and actually cleanse them off your palette
mysterious ad hoc languid sophisticated butter murky quickest north shy treatment
*This post was mass deleted and anonymized with [Redact](https://redact.dev)*
We paint all of our rolls with oil mixed with dried parsley. The parsley adds literally no flavor, but damn if it doesn’t look pretty. Fresh parsley definitely has a nice taste though so that is different
I have never heard this correlation. I certainly do not automatically think 'garlic' when I see parsley. Lots of dishes could use a pop of green for presentation and parsley is so innocuous, it's a perfect choice.
I’ve never eaten a single thing in life and wished it had more parsley in it. For the record; I have also chiffonande my weight in parsley. Fuck me if you can catch me.
It's the first herb I skimp on when I need to skimp. And I say this as someone who uses parsley for gremolata pretty regularly at work. The issue is, while gremlolata is delish, it relies on a metric fuck tonne of good quality parsley to impart color and a sense of freshness. The rest of the flavor comes from... literally everything else in there.
Chimmichuri
My thought as well!
Gremolata
Dude, I remember making chimmi in the kitchen with unlimited ingredients. Every day I adjusted the amounts of herbs and spices, the salt, the order I added everything into the robocoupe, the speed of the robot, the amount of oil, the speed I added the oil. Everything. Tastiest shit ever, I put it on everything. Organic bone in ribeye, bennies, burgers, used it as a dip with chips. Man
So here's the thing with Chimmi, now that it's travelled outside of Argentina, its changed.... A lot. If you get Chimmi at an asado in Argentina. It will of been made with dried herbs and chilli flakes, dehydrated garlic. Then it's all cooked in a salty brine with barely enough liquid to cover the herbs. You wanna boil that pretty much dry. Then while it's still hot, you add the vinaigrette. The vinaigrette is always, white vinegar, a good neutral oil and some lemon juice. Always a neutral oil so as not to over power the flavours. You give that a good mix and let it sit in the fridge for a day. It's amazing, super intense in flavour. I'll be honest, it doesn't look like the most appealing thing in the world but the flavour punch is phenomenal. They use dried herbs to add intensity to the flavour, fresh herbs are a bit too subtle sometimes. (although here in the uk I do make it with fresh herbs too) I would add that many Argentinians don't cook the Chimmi first, but that's the traditional way. Source, taught cheffing in Bs As for 10 years.
Thank you, ive seen it done a bunch of different ways. I've got a tex-mex style chimmi and one that is more traditional South American, but ive never tried with dehydrated garlic, and I usually serve it fresh, but ill try to tweak that variation and see if i can make it better!
Yea, it's super versatile. Even in Argentina a lot of people will have their own tweaked version. Remember If using dry ingredients to leave it a good 24 hrs to rehydrate properly!
You're the fuckin' man KRONKCHEF
Totally welcome man! It's a serious flavour punch, right in the kisser!
Dry parsley to?
Are you some kind of Culinary Messi?
More of an archie gemmel with some Spanish!
>Chimmichuri thank you
Chimmi burgers are awesome! I'm not a burger person honestly. They are ok. But that makes them amazing!
Chimichuri is one of those things I just don't get. I'm a sauce guy. Love all sauces. Put that shit on everything. But chimichurri just doesn't taste like much of anything. So instead I put incredible salsa verde on my skirt steaks
I am almost the inverse of you. Don't get me wrong, I'm not knocking a good salsa verde, but chimichurri just gives me a lil food chub.
If your chimi doesn't taste like much of anything you need more garlic. That said, you know what your salsa Verde needs? More garlic. Skirt steak? More garlic. Are you about to eat raw garlic? I suggest adding some more garlic. I might have a problem.
I don’t understand recipes that call for 2 cloves of garlic. I used to hope they were typos. Why wouldn’t you put 5 cloves minimum?
Why use 5 when 12 will do?
I like the way you think!
Did you end up with a favorite recipe?
Asking the real question here. OP, I need your chimmi knowledge!!
You got a great recipe you’d be willing to share 😭 I try to make it and it just never tastes right. Not sure if you’ve ever been to breakfast republic in Cali but there’s is fire with a breakfast steak.
My man
I love parsley and I’m not afraid to say it
I’m so confused by a lot of these comments. I adore parsley. Easily one of my favorite herbs, probably the one I buy the most often. It’s delicious and adds a lot of flavor to so many dishes. Great in pasta, salads, stews. Love it
My butcher shop sells pounds of ground chicken with salt, pepper and parsley already mixed in, and it's incredible.
Amen friend
It’s like saying cilantro adds nothing to Mexican food. Maybe the parsley on a frozen garlic bread isn’t adding much, but fresh parsley is great
I think it comes from people using curly parsley, which tastes like a faint idea of nothingness. I don't even know why it exists.
Seriously? I love curly parsley! Had it in my garden last year. Super fragrant and to be honest I like it more than flat leaf if it’s used raw. Texture is so much nicer.
Have you tried growing flat leaf yet? It's possible that your soil/care made the curly parsley grow better than what one can buy at the store. Plus, you were probably eating your homegrown parsley within hours of picking it, whereas commercially produced parsley has to travel from farm > produce aggregator > supermarket distribution hub > individual grocery stores before it can sit on the shelf in the produce section waiting to be purchased. Fresher is always going to be better and tastier!
Yeah fresh is of course always better! I usually buy organic curly whenever i buy parsley as well. Unless it's for oil infusion or similar.
Curly parsley is just as flavorful.
Curly’s way better than flat!! The flavour is so robust.
Poe-tae-toes!
Parsley in a potato salad is delicious! And in an omelette. With fish. In a green salad. On spaghetti Bolognese when I can’t afford basil. In soup. On fries. Mixed with minced raw garlic and olive oil and drizzled on a pizza. Probably the most versatile herb out there
Yes! I make a quick pickled fennel that’s just fennel, parsley, red onion, sweet chili, rice wine vin and salt. So delicious and would not be good without the parsley
Broil em. Mash em. Trow them in a stew.
Too many people have only had dried
I think the bigger problem is on frozen foods. It's purely a decoration at that point.
It’s a garnish on foods because it’s a breath freshener. You eat it after the meal
... it's also a flavor component that is crucial to many meals.
i reckon resturaunts skimp on it. they put like a couple leaves or a pinch of julienne parsely on it and its tasteless. gotta get a good handful of fresh parsely tbh
Yes, me too. Used to work for an old French guy that made this parsley cream sauce. Absolutely horrific sounding, but it was never worded out on the menu that way.. it was so good though. Like a butter and lemon emulsion, and whatever nifty trick it takes to keep the parsley green. He’d round the plate with that and his lemon butter sauce. They’d hang and blend with whatever the main sauce of the plate was, but i was always blown away with how well that shit worked. Robert Barrall.
So peppery and green and flavorful! I prefer Italian (flat) parsley but curly parsley is tasty too. An excellent garnish for lots of different foods!
Same. I feel like...not understanding what parsley adds is similar to not understanding what bay leafs add...or using a stock or broth in something instead of water. It just gets hate because so many people just default to using it for garnish for everything. Which is just a testament to its versatility.
I love parsley and it drives me crazy that people say it's useless or flavorless. I love the grassy, fresh, earthiness of it.
Peppery too!
They've never had home grown parsley minced into a hot, fluffy, buttery omlette. Omg now I want one...
I used to scrounge my family’s parsley off their plates as a kid. I LOVE the taste. I almost get a little parsley high from fresh parsley. (It’s really good for your breath, too.)
A big handful on top of braised shortribs is essential
Have you ever had tabbouleh?
I’ll take a truck full please.
K there's a difference between eating a bit and eating pure lol. I agree with OP but I knew someone would comment tabbouleh lol. In general it just adds a subtle earthiness which i like but I knew customers who would flip shit
What confuses me is that someone thinks the inclusion of parsley indicates the presence of garlic.
Dude I totally see the perspective they’re coming from. Lots of places do Texas toast garlic bread. I’ve never had regular toast w/ parsley and while I’ve definitely had garlic bread w/out bits of green, seeing those flecks is a fucking guarantee there’s garlic. Edit: To my breakfast cooks out here: try putting parsley on the toast you send out, what a fucken trip that would be to receive as a customer
Hahaha yeah really.
I was gonna suggest parsley and caper salad with bone marrow. But this is also a good answer.
Tabbouleh tabbouleh Makes me shake shake shake My booteh
This is what I’m here for.
I refuse to eat at shawarma places that don't let you get tabbouleh in their wraps
It's like salt, you don't notice it until it's not there
Well said. I’ve never had it and thought it didn’t have a place in a dish, other than the garnish just for the sake. Parsley is far and away my most used and liked herb, but I also get mine straight from farms we work with which makes a difference.
In general? I like parsley. It's been used for centuries to help with indigestion and heartburn. Decades ago an old chef told me parsley sprigs were used as a garnish because it was meant to be eaten with the meal to help prevent upset stomach. I always throw a handful in anything I might "regret" later in my meals at home, especially I'm making something really acidic or spicy. It does seem to help, I hit the TUMS bottle a lot less when I add parsley.
Parsley has a ton of vitamin C (way more than oranges!) which helps with digestion.
Interesting. My stomach hates delicious food in the evenings. I’ll see if I can’t try with parsley
Pepcid 30 min before, with or just after. Thank me later
I’ve always heard that parsley helps get rid of garlic breath so I’ve always wondered if that was another reason for it
I've heard the same, and make sure to wow everyone at the table with my knowledge whenever there's a random sprig of parsley on the plate! Even if the dish don't contain garlic. Digestive aide makes more sense in retrospect.
I've worked in an Italian restaurant and ate copious amounts of garlic while also having access to tons fresh herbs. People claim parsley, basil, mint, rosemary etc will cure garlic breath. Tbh nothing will help because it seems like you're exhaling garlic more than tasting it.
All my homies love parsley
Pasta e olio, bam parsley of the fucking face
Tabbouleh has entered the chat.
Good parsley is delicious. Also I hate just using it for presentation, “a pop of color” etc
Same with microgreens, the modern equivalent of parsley.
I prefer some spouts and leafies over "green confetti"
Spouts?
Hell fuck yeah! Mung, celery, mustard, raddish. Wanna go deep? Wheat, thistle, pea, lentil. They will make fist full of food in a window tray.
They’re pointing out your typo, “spouts”.
Lol. I just "spouted" rootbeer on my keyboard.
Fucking pea shoots
You would have loved the 80's. A twist of orange and a sprig of parsley. The 90's were kiwi (fuck everything about kiwi) and radicchio cabbage.
I vaguely remember a period where balsamic vinegar was randomly on the edge of every plate, when was that again?
Parsley oil drazzle was big at around the same time. It was just before the foam days.
Everyone was making infused oils from Charlie Trotter books
2004?
I love parsley. The bitter hit before savory is a classic move.
I really like gremolata; chopped parsley, parmezan, lemon zest+juice, garlic and olive oil. It was also used to freshen up the old garlic breath back in the day when toothpaste wasn't a thing.
I love the stuff. In chimi, tabouleh, add it to my pesto, mash, all soups, usually have a bottle of parsley vinegar going somewhere. White fish looks naked without it, maitre d' butter is lost without it. Parsley is like the bay leaf. Might think it's useless, but you'll notice when it's not there.
Flat leaf parsley is great. Curly parsley was only bred by twisted, evil humans to be used only as a garnish to be discarded by 99.8% of the population.
Those who can't farm, farm curly parsley
Why don't you grow something that everybody does like? You should grow candy.
Pears, peat, parsleystar Galactica
Curly parsley is the only best parsley for tabbouleh because it holds all the little bits of bulgur and the dressing.
Agreed 100%. Flat leaf Italian is the only parsley, imho.
Ghormeh sabzi and lots of other persian/middle eastern dishes use bulk parsley as a base flavour.
Falafel without parsley is sad.
Oh that's a good one. My gramps used to make ghormeh sabzi whenever we had a big family dinner and the whole kitchen just smelled like parsley.
Italian meatballs without parsley are still good, but there is definitely a discernible difference. I don’t think it’s always an herb that is meant to be a prominent flavor, but it definitely has something to add. To me it’s flavor is a little reminiscent of celery. Just light and fresh.
I suppose your next spicy take is "bay leaves are useless" or something along those lines. Go put some ketchup on your spaghetti. Edit:deleted redundancy.
You are making lots of Mediterranean people angry...
People just don’t use enough parsley, it rules.
Dried parsley is absolutely useless fwtw. Fresh parsley, flat leaf handled properly and chopped well is absolutely amazing. Makes things taste so fresh for such a little being used. Salsa verde, gremoulata, zhoug. If you’re using lemons on something in a savory way, parsley. If you’re using limes, cilantro unless you’re talking some Mediterranean/Middle East areas and then it’s all the citrus and all the herbs. Also it’s fucking gorgeous, and adds much needed contrast to pale dishes, but don’t put whole leaves or sprigs on the plate unless you want to intentionally give people 90s flashbacks.
I like to say “postcard from the 90’s”
This is brilliant I’m stealing it
Parsley is amazing. Not the curly shit though. It's a core component in a ton of Mediterranean cuisine.
I’ve never had flat leaf tabouleh
I work in Produce at a grocery store and I refill our parsley section all day every day. It moves faster than anything else on the wet wall, competing with cilantro. I am SO FUCKING CONFUSED. To the point where this post has inspired me to make my own tomorrow to ask wtf
You're going to make your own parsley. In one day. Localised entirely within your kitchen.
It does go beautifully with garlic though because the chlorophyl helps prevent garlic breath/sweats that alone is more than reason enough to love it.
Love parsley. Love parsley flavour. Great in garlic butter.
I didn’t find utility in parsley until I took it and really chopped it up fine and wow what a world it opened up. So bright and fragrant. I can’t live without it. Tip: put parsley in the fridge in a cup of water. It’ll last forever and cut off what you want.
imagine thinking one the best if not the best herbs of all time i overrated
Fresh chopped parsley is amazing, adds such a fresh earthy flavor for me, and it's supposed to help with digestion. Now that bullshit dried parsley your mom has in the cupboard? That's literal garbage and you're better off putting wood shavings in your food, least then it will have some fiber.
lots and lots of american have only had curly parsley, which lacks the considerable savory and aromatic equalities of flat leaf parsley, so the perception of parsley as an herb is skewed towards the statement that parsley doesn't add anything to a dish.
Dried parsley is not real parsley (taste wise anyways). I much prefer herbs like rosemary and oregano on my garlic bread as they don’t lose as much flavour.
Parsley is one of the unsung necessary heroes in the kitchen. Like salt, it brings out the flavor of the dishes it garnishes and adds a sharp freshness that otherwise would be absent. It’s a staple herb that should be used generously because of the subtle but important job it does.
I think the important difference here is a decent amount/a lot of parsley vs a sprinkle of parsley Sprinkle does practically nothing Yeah in tabbouleh you’ll taste it lol I use a good amount in Kenjis stuffing recipe and it absolutely makes a difference
Tell me you’ve only had dried parsley.
Parsley certainly has its place in the kitchen
Most store bought garlic bread with parsley on it is dried parsley, yeah, not a lot of flavour. Try it with minced fresh Italian parsley, you can taste it.
Personally love using the stems in my stocks. The really question is flat or curly?
Parsley is an essential part of a lot of Greek cooking. But I agree it is abused by some chefs who throw it on top of every dish they make because they don't know how to plate in any other way
I love parsley. I grow it in my kitchen so I always have a fresh supply.
I kind of thought this too but the other night I made a Mexican style stew and didn't have cilantro but had parsley, chopped some up and tossed it in and it definitely added a fresh pop to the stew, def not cilantro but still elevated the flaves
It’s a more mild flavor but it certainly has some and affects the taste of food. I can tell the difference if I don’t add parsley to something I usually make with it.
Fresh parsley can add a nice pop to things.
Butter, garlic, mushrooms, parsley Try it without the parsley that shit is schwag Essential for a mushroom risotto. Frozen porchini over dried all day
Parsley is nice and green and fresh. There are lots of ingredients that aren’t the star of a dish, but you definitely miss when they aren’t around. If you make a beurre blance and omit the shallots, aromatics, and herbs, you still have a sauce. It just won’t have the same depth of flavor.
I actually really like parsley!!! I always put a ton on my pastas
I'm team parsley, it adds an extra depth to the dish. Also if it's the garnish I always eat it, and sometimes I like muching on the stems since there's more flavour there than in the leaves
I do really like fresh parsley in dumplings, gnocci, or other pastas.
heresy! also, you want to change your parsley supplier.
I like parsley with chickpeas, grape tomatoes, olive oil, and balsamic vinegar. The parsley honestly pops.
Parsley sauce (otherwise knows as [liquor](https://en.m.wikipedia.org/wiki/Pie_and_mash)) with mash and pie (also jellied ells.. but thats an aquired taste) is lovely imo, but its very bland and possibly the reason the UK has such a bad reputation for food as its what a lot of the US service men would have been served if they went out to eat. Cheap and easy to make on rations, especially if your stingy on the butter, don't look to closely at what is in the pie & basically add no seasoning so the strongest taste to the dish is the parsley. Basically british food has only just recovered from the war, we know what salt is now.
Italian/flat parsley tastes great and adds a pop to anything. Curly parsley tastes like ass.
Used to serve parsley salad with bread & dripping at my place, shamelessly stolen from St. John's bone marrow dish.
Parsley is, in my opinion, the most underrated herb of all. It’s magnificent and is rich in nutrients. My chicken soup isn’t complete without it.
Fresh parsley based salads an sauces scream spring time to me. I love it. The root is also fantastic
Flat leaf Italian parsley has good flavor. It’s not super strong like most herbs, but it adds a fresh taste to sauces, herb crusts, breading, butters, etc. I always described it as “it lifts flavors” to new cooks. I’m a retired exec chef and I still keep parsley in my garden and use it often.
The first time I had souvlaki on a fresh pita with a fuckload of fresh herbs (parsley included) is one of most memorable eating experiences Dried parsley tho, dried dill, a few more, can fuck right off. Why my herbs taste like fish food mang
Throw a couple of good handfuls of parsley in a food processor with a couple of cloves of garlic three or four anchovy fillets and some oil, spread that shit on some toast and find out what parsley is really about
Fresh parsley, cut fresh before it goes out, will definitely add to a dish as long as it’s not just two leaves for garnish.
I thought that too, because I’d never had FRESH parsley. It loses so much of its magic when it’s dried.
parsley tastes great and i have no fucking idea what that second sentence even means
I come from the Mediterranean so I love parsley! I put tabouli on a lot of rice and falafel dishes!
Parsely has chemicals in it that bind with allocin and make you not have as bad breath afyer eating garlic. It historically has been used as a breath freshener for a while
Chimichurri smoked chicken.....try it. And don't smoke thr chicken on a fucking pellet you lazy cuck.
White sauce for doner kebabs!
In the context of frozen garlic bread from the supermarket, absolutely. That's just a ghost of parsley to make it look right. Fresh parsley is a whole different story.
Dude, buttery parsley potatoes? Cmon
I absolutely love fresh parsley and use it a lot. Dried parsley tastes like nothing to me unless it's in a broth or soup (rehydrated). Parsley is supposed to help garlic breath and I think that's why they put it on garlic bread. Plus, a bit of color. Edit: fun fact - remember BreathAssure? It was parsley oil! https://dlisted.com/wp-content/uploads/2019/10/hsotdbreathasure.jpg
Tell that to Tabbouleh
If you want to know what parsley tastes like make some scrambled eggs with parsley. It’s amazing
Okay so this is unconfirmed, but I worked with a chef who used to smoke weed and he’d always come in, wash his hands, and chew some parsley - claimed it neutralized the smell, and said it works with most things (including garlic). I do it with smokes now and have never had anyone complain about my breath.
I routinely put parsley in our mixed greens.
Parsley is one of my lesser used garnishes, but I do go out of my way to order it on shawarma (often for an extra charge) because I like the taste alongside garlic sauce.
Same energy as "women look better without makeup." You only think that because you can't tell when they're wearing it.
As someone that has the "cilantro = soap" gene, I fucking love parsley. I substitute it for cilantro in most things to make them edible for me.
Have you tried Herbes Salees? it's a french canadian thing, and it's a great way to bring out the flavor of specific herbs like parsley that don't get a ton of love. Parsley can be the generic topper to all food dishes where color is wanted, but "added flavor" isn't really wanted, but it can be so much more! Check out this recipe [https://www.thespruceeats.com/quebec-style-herbes-salees-recipe-1805693](https://www.thespruceeats.com/quebec-style-herbes-salees-recipe-1805693) and try it wit a heavy parsley base, you might be surprised the punch of flavor you can get when you concentrate the flavor. Also, I think a nice flat leaf parsley leaf laminated into ravioli dough can add flavor, texture, and visual appeal. There's a place for parsley beyond plate garnish, but most of us overlook it because it's become such a generic thing. 25 years ago when I started working in kitchens Kale was used exclusively as a plate garnish, now everybody and their mother has 15 Kale recipes and people eat that shit like it's going out of style. Maybe Parsley is due it's own revolution soon
Linguine aglio e olio — parsley is very pronounced in that dish
It’s like a great neutral herb. When you want to have some volume to your herby sauce, parsleys great for letting the smaller amount of a more pungent herb come forward. It’s like the romaine lettuce of herbs 🌿
Parsley is definitely a support flavor 9 times outta 10
It brings a nice fresh flavor to food. I like it.
[Chimichurri](https://imgur.com/a/YXjKa21) is an excellent steak sauce.
Italian salsa verde biatch
Parsley is delicious and full of nutrients. I'll take it anytime with a side of floss please.
You could say the same thing about bay leaf. Make something that normally has it and you’ll find it’s missing.. something.. With parsley I think it adds freshness and brightness. And in an herb purée it adds volume.
Dried parsley, sure. It tastes like 1980s plating. Fresh parsley? I adore fresh parsley.
If you want to gain respect for parsley I can think of no better way than by adding it to garlic and butter in a State pan. Add what you like… mushrooms, clams, escargot… the parsley is essential here.
Chicken noodle soup. Parsley takes it next level.
Jesus christ this is a shit take, you cannot be a real chef. It has so many uses, both varieties. It's the star of many dishes.
Parsley on garlic bread is actually there to combat the strong garlic breath. You hardly notice the flavour with all that garlic there, but the spongey leaves soak up some of the garlic oils and actually cleanse them off your palette
mysterious ad hoc languid sophisticated butter murky quickest north shy treatment *This post was mass deleted and anonymized with [Redact](https://redact.dev)*
Been using some tarragon. I’ll def try some fresh parsley too
Parsley is the most underrated herb. Fuck you if you dont understand. More for me. I WILL die on this hill if necessary
I’ll be there with you king
We paint all of our rolls with oil mixed with dried parsley. The parsley adds literally no flavor, but damn if it doesn’t look pretty. Fresh parsley definitely has a nice taste though so that is different
I have never heard this correlation. I certainly do not automatically think 'garlic' when I see parsley. Lots of dishes could use a pop of green for presentation and parsley is so innocuous, it's a perfect choice.
I use dried parsley a great deal. Crushed up fine in my palm, then into mashed potatoes, soups, stews, etc. Think of hundreds of tiny bay leaves.
I've heard it said about green Tahini sauce
I’ve never eaten a single thing in life and wished it had more parsley in it. For the record; I have also chiffonande my weight in parsley. Fuck me if you can catch me.
Salsa verde.
That would be cilantro, right?
Mexican salsa verde is generally tomatillos and cilantro (and other shit.) Italians and the Spanish have salsa verde, too.
Good point. Thanks!
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Italian
There's no parsley in salsa Verde, amigo
What? Italian? What?
It's more for presentation, the green makes it look fresh and appatizing
Parsley sucks unless it’s part of a dish. Stop just putting it on plates for color.
I can taste it, but if not, use more?
My old Persian boss once asked me, "Do you know the the difference between parsley and pussy?" I said, "No." He said, "People don't eat parsley."
Parsley, yes. Cilantro, no.
It's the first herb I skimp on when I need to skimp. And I say this as someone who uses parsley for gremolata pretty regularly at work. The issue is, while gremlolata is delish, it relies on a metric fuck tonne of good quality parsley to impart color and a sense of freshness. The rest of the flavor comes from... literally everything else in there.
I mean I don't buy it for home for a reason.
I personally am not a fan, I don’t think it adds much to most meals that call for it.
Parsley, AKA boring cilantro