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Parsley in General and As a Plate Garnish

In today’s culinary world one of the most used and misused ingredients is parsley. It seems to be a decorative dish for lack of anything good. I think the reason I struggle with using parsley is because it’s like choosing an easy option in life. It’s not a road that people rarely walk, it’s a highway.

Don’t get me wrong, parsley has its uses, admittedly. Do you miss something green? Parsley is an amazing green! Have you ever wanted something with a “grassy” scent to pair with wine perhaps? Oh, and who can forget those times for some reason you need a quick garnish and parsley seems to be nearby? Oh yeah, it’s cheap and easy!

I blame myself because even though the highway gets me where I need to go quickly, and it’s the easiest way to get around, it leaves something to be desired. For me it’s like I was twice inspired to create new and appropriate garnishes if I didn’t know parsley existed. Let’s face it people, parsley doesn’t go well with anything, yet sometimes we see it as if it does. How many of us as chefs know better but continue to use parsley as a garnish on everything? It’s like doing something you know is wrong but you’re sure you can get away with it, but you still feel guilty. Oh, people, that’s too bad.

So next time you go for that parsley, please, do us all a favor. Do you remember how to make brunoise? Making a lemonade crown? Who is a sprig of rosemary? Everything you can think of to be creatively inspired, and to solve the problem of decorating with parsley. I believe I have done some government work here. I feel better after admitting my problem with parsley. Released in a different way. I’m just chatting. If. However, try other decorations.

Copyright 2009 Garth Fournier

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