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Article: GARDEN FRESH; Parsley Beyond Garnish
- Article from:
- The Washington Post
- Article date:
- June 1, 1994
- Author:
CopyrightThis material is published under license from the Washington Post. All inquiries regarding rights should be directed to the Washington Post. (Hide copyright information)
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The thing to do is look at parsley afresh. We've gotten in the
habit of whacking up a handful and throwing it over a dish, or
tweaking sprigs from a bunch and sticking them on a plate - then
tossing the sprigs out with the leavings as though they were some
inedible decoration. What if you'd never seen parsley before and
someone brought you a plant? Gorgeous!
Now take a bite. To me, parsley tastes like water from a
pristine creek - crystalline, mossy, with the nip of crisp mountain
air.
In this country and in Britain, curled-leaf parsley is the
ranking herb. Cultivars are becoming increasingly curled - from
single to double to triple - and most are as felty as an English
riverbank where ...