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Parsley is one of the most common but underrated herbs and shouldn’t be relegated to being pushed aside as the garnish on a Denny’s plate.  This herb deserves more!  I favor the flat-leaf parsley, also known as Italian parsley, sprinkled on top of food just before being serving to add a fresh brightness to a dish.  It also adds to the presentation by creating depth to the food on the plate.

Parsley is a main ingredient in Tabbouleh and Gremolata.  Gremolata is designed to cut through the richness of big meat dishes such as braised lamb shanks and Osso Buco.  I also like to use it on top of fish dishes to add a sprightly flavor.  Gremolata is easy to make:  Mix together in a bowl: 2 Tablespoons minced Italian parsley, ¼ teaspoon minced garlic ( or you can substitute ½ teaspoon minced green garlic), and ½ teaspoon fresh lemon zest .  For some dishes I have also added a pinch of smoked sea salt.