Samin Nosrat

Throughout my time working in restaurants, I developed an illogical dread of some basic kitchen tasks. None of them - picking and chopping parsley, peeling and mincing garlic, browning pans of ground meat - were particularly difficult. But at the scale required in a professional kitchen, they felt Sisyphean.

American Chef

Roger Ailes

I've been thanked a lot in Wendy's, Applebee's, and Marriot hotels, I've never been thanked in Le Cirque, for some reason. I try to spend as little time as possible in Le Cirque; that's not because the food isn't good... I'm not the kind of guy who likes to find his food under his parsley.

American Businessman

Megan Rapinoe

A typical week of training leading up to a major championship is like the sprinkling of parsley at the end of a dish. It's just the final little touches, that last little bit of strength or fitness, but mostly you are ready and are just maintaining and staying healthy.

American Athlete

Sarah Harding

I love anything green and I make my own juices packed with kale, parsley, cucumber, courgettes, apples, plus spirulina and chlorella. If I want to fill myself up I will add ice and half an avocado. It looks gross, but it tastes great.

David H. Murdock

Personally, I like to juice up several different kinds of fruit and vegetables - which may include various combinations of bananas, red bell peppers, apples, carrots, celery, broccoli, spinach, parsley, tomatoes, cucumbers, etc.

Julie Gonzalo

I do a chimichurri sauce with garlic, parsley, olive oil, and red and black pepper. You just mince the garlic and the parsley and mix it all together. Brush a little of that on a steak and it kicks it up, like, 10 notches.

Argentinian Actress

Marco Pierre White

Food should be simple; it shouldn't be complicated, even down to making Knorr gravy: a Knorr stock cube and water, bit of parsley at the end, little bit of olive oil. It's about making the food deliciously tasty.

British Chef

Gino D'Acampo

If I'm feeling nostalgic, the first thing I do is open a packet of spaghetti, olive oil in a pan, garlic, a little bit of chili, a sprinkle of fresh parsley, and that's it. It reminds me of my mum.

Italian Chef

Ruth Reichl

Laos is a country where everything is eaten. When I came back, I would find myself chopping parsley and thinking: 'Why am I throwing these stems away? They're perfectly edible.

Daisy Lowe

Raw parsley makes me gag. It's the same for my mum and my sister. Which is funny because apparently parsley was used to suffocate witches, back in the day.

English Model

Parsley primarily enhances dishes with its fresh, slightly peppery taste.

Culinary Uses

Used as a garnish, parsley adds a vibrant green touch that makes dishes visually appealing.

Visual Garnish

Fresh parsley usually tastes better than dried and is often preferred in cooking for its flavor.

Fresh vs Dried

 Fava beans has a lot of nitrogen, nitrogen fixer and it will help, you know, the soil to be So it's permaculture but to, you know, very old ways of permaculture. They harvest parsley, which is a very ancient plant from that part of the world too. They practice polyculture

We Are What We Eat:...

 potent than the actual drugs soy parsley garlic grapes berries I could go home and cook a tasty meal using these ingredients so imagine if we could create the world's first rating system in which we could score foods according to their anti-angiogenic cancer

Can we eat to starve...

 and in some cases, they're more potent than the actual drugs. Soy, parsley, garlic, grapes, berries. I could go home and cook a tasty meal using these ingredients. Imagine if we could create the world's first rating system, in which we could score foods