Parsley has a vibrant, aromatic flavour, it is typically added toward the end of cooking as excessive heat can destroy its flavour. Parsley has a slightly lemony aroma and the flat leaf version is a little more robust than the curly type which is used more for decorative purposes. Parsley is widely used in cooking across Europe, the Middle East and America so you can find it in creole shrimp, beef bourguignon, and risotto as well as being a garnish finely chopped and sprinkled on potatoes, fried chicken, steamed fish, and steaks.
Parsley pairs well with other herbs and spices such as chilli, garlic, chives, dill, mint, rosemary and thyme and is a key ingredient in the French Bouquet garni used to flavour soups, stews, and casseroles. In the United Kingdom, parsley sauce is a roux-based sauce, traditionally served over fish or gammon and it is a key ingredient in several Middle Eastern salads such as Lebanese tabbouleh.
Persillade is a mixture of finely chopped garlic and parsley used in French cooking. Parsley is the main ingredient in the Italian condiment Salsa verde, with capers, anchovies, garlic, and sometimes a little bread, soaked in vinegar. Gremolata is another Italian sauce, a blend of parsley, garlic, and lemon zest is a traditional accompaniment to the Italian veal stew, ossobuco alla milanese.
A Cook's Compendium 
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