Parsley can be used in almost any savoury dish. It is especially good used in great quantities in fresh salads or in soups and sauces. Chop or shred it and mix with butter to melt over fish or to glaze vegetables. There is just as much flavour in the stalk as in the leaf and both are used in bouquet-garni to flavour stews and stocks. It’s delicious briefly deep-fried and served as a vegetable to accompany chicken, veal or fish. Use it in marinades, stuffings, in omelettes – the list goes on!
