Herb – Parsley, Italian Giant

The Germans use both roots and tops for cooking; the former as a boiled vegetable, the latter as a potherb. In English cookery the leaves are more extensively used for seasoning fricassees and dressings for mild meats, such as chicken and veal, than perhaps anything else. In American cookery parsley is also popular for this purpose, but is most extensively used as a garnish. In many countries the green leaves are mixed with salads to add flavor. Often, especially among the Germans, the minced green leaves are mixed with other vegetables just before being served. For instance, if a liberal…