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 something better. I think the reason I have a problem with using parsley is because it’s like taking the easy path in life. It’s not the road less traveled, 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 a “grassy” aroma to go with a wine? Oh, and who can forget those moments when for some reason you need a garnish very quickly and parsley seems to be close at hand? Oh yeah, it’s cheap and easy!
I feel guilty because although 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 like 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 continue to 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 people, it’s so bad.
So next time you go looking for that parsley, please do us all a favor. Do you remember how to make brunoise? Make a lemon wreath? Does anyone want a sprig of rosemary? Anything you can think of to keep you creatively inspired and hopefully break the monotony being garnished with parsley. I hope I have done a public service here. I certainly feel better after admitting my own parsley problem. Released somehow. It’s a joke. A bit. Seriously though, try other garnishes.
Copyright 2009 Garth Fournier
