It was once the scourge of toothy smiles, a social-climbing distraction from mediocre meals, and a thorny doctrinal problem for membership in the clean-plate club. And it was everywhere.
As far back as 1974, James Beard was already commenting on the ubiquity of parsley, which then came almost entirely in curly form: "If I had to pick six herbs I couldn't cook without I'd settle for basil, bay leaf, rosemary, savory, tarragon, and thyme," he writes inBut curly-parsley mania may have only gotten more intense from there, spurred on by Americans' interest in emulating what they saw as the the sophistication of Continental chefs.
"You could use the example of these not-so-great places on, say, Cape Cod, that served burgers and fried fish, and you'd get a clam chowder with two pieces of curly parsley on top, and you're like, 'Okay, great, let me get that stuff out of the way,'" says, executive chef of Eataly New York. "Places were literally buying curly parsley by the crate just to put on top of the soup and nothing else.
And as fussy French food seemed increasingly old-fashioned, the simplicity of rustic Italian food began its ascendance in chefs' hearts. Flat-leaf—otherwise known as Italian—parsley, came along for the ride.
Because it's crap compared to flat-leaved parsley.
Sez you....I appreciate this more than Italian parsley
My over-wintered flat-leaf plant! I have been making salsa verde, dehydrating some, and propagating new plants!
Flat leaf has a stronger flavor. Curly parsley is just for show
i very much like the trend of everything on the plate being part of the dish. now if we could just get restaurants to stop calling scallions chives.
I have some growing in the garden right now - delicious!!
It's easier to chop, grow your own.
Whence they came from: The garbage bin!! Good riddance to that ugliness and waste
I read this because I’m super bored during lockdown.
curly parsley deserved better
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