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Apr 2, 2009 06:15 PM

I have no use for parsley...

Italian or curly.

To me, it has the flavor of grass (or some nondescript plant matter). Bitter grass.

Used as a main ingredient (as in tabbouleh - I don't like tabbouleh) or as an herb (just about everything else), I don't care for it.

It looks pretty on a plate but that's about it. When I eat something that's been sprinkled with parsley, I try to pick them off because it tastes grassy and throws off the other flavors of the dish.

Does anyone else feel this way about parsley? It is so ubiquitous in restaurants and recipes alike. Why is parsley so popular? I just don't get it.

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  1. i like flat parsely for it's peppery bite.

    1. I think it's that very grassiness that I like. It gives a fresh note to a heavy dish. I don't think I always felt this way. I used to just ignore the parsley in a recipe. Somewhere along the way I discovered I really like it.

      7 Replies
      1. re: c oliver

        Agree--in fact, I used to make a capellini dish loaded with eggs, butter, grated cheese guessed it...parsley. Exceptionally simple and tasty.

        1. re: kattyeyes

          You don't make it anymore??? Why??????????????

          1. re: c oliver

            It's a better dish to share with a bunch of people than to have just two eat all that butter, eggs, cheese...really rich and not what the ol' cholesterol kid here is supposed to be eating. I have too many other indulgences. But it's good and I can send it to you if you wish.

            1. re: kattyeyes

              Re indulgences, I guess I do too :( My latest addiction is Hazan's carbonara. What's not to love with bacon/pancetta,wine, eggs, cheese. Oh yeah, there's some parsley there. That makes it healthy, right??? Maybe THAT'S why we have parsley.

              1. re: c oliver

                Good point--I will abide by that philosophy: parsley makes our naughty dishes healthy. And while we're at it, the man in the package store who sold it to me told me Bailey's Irish Cream isn't fattening, either! It's gonna be a banner day for eating and drinking. Slainte! ;)

              2. re: kattyeyes

                I'd love the recipe for that if you'd care to post it. Big fan of parsley... and pasta... and cheese... and butter... :-)

                1. re: Emmmily

                  Here you are--my pleasure. This is right up your alley! :)


        2. I wasn't a parsley fan until I grew it in my garden. Just picked and chopped and into my pot. I grow both flat and curly, but mostly just cook with the flat.

          7 Replies
          1. re: janetms383

            What IS the point of the curly. I don't know anyone who uses it.

            1. re: c oliver

              I use it in Chimichurri sauce. And, I'm corny enough to like to use it as a garnish.

              1. re: c oliver

                The curly keeps much longer than the flat in the refrigerator.

                1. re: EdwardAdams

                  Flat parsley keeps for weeks in my fridge. Either in a covered herb keeper or a glass, with a produce bag tented over it.

              2. re: janetms383

                I like curly parsley. I'm not sure I can articulate why. I suppose I'll have to buy some of each now and see if I can really taste a difference. I almost exclusively buy curly parsley. Love it.

                1. re: janetms383

                  I agree whole heartedly. I hated buying a big bunch of parsley and having 90% of it go bad before I could use it all. Now I just go grab a few sprigs from the garden and I put it in almost everything.

                  I too grow both and mostly use the flat. The curly is great for garnishing and for certain dishes like deviled eggs where I prefer a finely minced curly as opposed to a rough chopped flat leaf.

                  On another note, I found out that if you stick your freshly cut parsley stems in a glass of water on the windowsill, it will stay fresh for weeks. Now, I typically cut more than I immediately need and just plunk it in some water above the sink so it is within reaching distance for several days.

                  1. re: meadandale

                    I'm finding that I make a stew or casserole or soup or something often enough that if I have parsley that's getting long in the tooth, I'll just add it to one of those dishes.

                2. Parsley adds color and aids in digestion. If it is a grassy bitter flavor you dislike ( i think this varies)- chop your parsley fine - place in a clean kitchen towel and make a ball of it run it under water - twisting to rinse the chlorophyl out. I frequently skip this step at home - but in a restaurant'll take away the bitter and leave the fresh green taste behind

                  1 Reply
                  1. re: coastie

                    What a good tip. Thanks. OP might like that also.

                  2. ADULT RATED: I've always liked it, but if you NEED a reason other than flavor and vitamins and enzymes -- I once had a waitress ask me if I'd like some extra fresh Italian parsley sprinkled on top of some dish I had ordered, and when I said, sure I love it, she said -- Oh good, it makes your 'come' taste sweet! What better reason could anyone need?

                    1 Reply
                    1. re: pgalioni

                      Funny........glad I saw it......maybe others won't.
                      BTW.....What's the name of the restaurant?