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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 flavour allows the flavours of other ingredients to come through. Flat-leaf parsley like ours (often called Italian parsley). Flat-leaf parsley is preferred for cooking, as it stands up better to heat and has more flavour, while the more decorative curly parsley is used mostly for garnishing. 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.