Matches well with: chicken, eggplant, eggs, fish, game, lentils, mushrooms, mussels, pasta, peas, potatoes, poultry, rice, seafood, tomatoes, zucchini, lemon.





A great deal of the best European cooking is unthinkable without parsley. It is always included in a bouquet garni, and, finally chopped, it forms the basis of a fines herbs mixture.


The good cook uses it frequently so that one comes almost to associate the presence of chopped parsley as a sign that the food has been prepared with care and feeling.


One of the great uses of parsley is in the form of what the French what in France is known as a persillade. This is a sauce or seasoning mixture of extra finely chopped parsley (usually with shallots) added toward the end of cooking. It adds not only to the appearance but also the taste of the dish