Description
Parsley has a clean and peppery taste with a touch of earthiness, making it a great all-rounder in the kitchen. Particularly good for sautéing to build a flavor base for soups, stews or broths, sprigs of parsley are best finely chopped with a sharp knife. Add them at the start of the cooking process along with other suitable aromatics such as onions and garlic. It also advisable to reserve a table spoon or two to sprinkled as fresh garnish upon serving in order to give the meal an additional lift. Parsley’s greatest quality is its strong affinity with other herbs and spices, including chilli flakes, dill and – somewhat surprisingly – lemongrass. For a classic combination, parsley works particularly well with fish. Try sprinkling some over salmon towards the end of cooking, adding a squeeze of lemon juice to finish. Parsley also tastes great in couscous, salads, or omelettes, and goes particularly well with mint.
