Parsley in General and as a Garnish for Dishes

In today’s culinary world one of the most used and abused ingredients is parsley. Seems to be the dish garnish for lack of better. I think the reason I have a problem with using parsley is because it’s like choosing the easy way out in life. It’s not the road less travelled, it’s the highway.

Don’t get me wrong, parsley has its uses, acceptable uses. Do you ever need something green? Parsley is wonderfully green! Have you ever needed something with an “herbal” aroma to accompany a wine? Oh, and who can forget those times when for some reason you need a garnish real quick and the parsley just seems right at hand? Oh yes, it’s cheap and easy!

I feel guilty because even though the highway gets me where I need to go quickly, and is the easiest way to travel, it leaves a lot to be desired. For me, it’s almost as if I’d be twice as inspired to create more innovative and applicable garnishes if I never knew parsley existed. Let’s face it folks, parsley doesn’t go with everything, but sometimes we treat it like it does. How many of us as chefs know better and yet still use parsley as a garnish on everything? It’s like doing something you know is wrong but you’re pretty sure you can get away with it and still feel guilty. Oh yeah folks, it’s so bad.

So next time you’re out looking for that parsley, please do us all a favor. Do you remember how to make brunoise? Make a lemon crown? Anyone want a sprig of rosemary? Anything you can think of to keep yourself creatively inspired and hopefully break the monotony that is being garnished with parsley. I hope I have done a public service here. I certainly feel better after admitting my own problem with parsley. Released somehow. It’s a joke. A little. Seriously, try other side dishes.

Copyright 2009 Garth Fournier

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