Tips on cooking with parsley

Parsley has a delicious fresh crisp flavor and is used as an ingredient in cooking (sauce or butter) and also as a garnish for a number of dishes like fish, cold ham, soups, potato,vegetable or poultry. Also great with casseroles, stuffings and rice.

The French cook the curled parsley variety in a deep-fry and served it as an accompaniment to meats. They also use four equal parts of parsley, chervil, chives and tarragon as a mix for cooking.

In many countries the green leaves are mixed with salads to add flavor.

The Germans use the parsley roots as a boiled vegetable and the tops as a pot herb.

As with most herbs, the best flavor is obtained by adding it just before the end of cooking.

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