Flat leaf parsley is the herb I use most often in my cooking. But it wasn’t always that way. In fact for many years I refused to use it at all after seeing it disrespectfully draped over a tired slice of orange, relegated to garnish-only status, on almost every restaurant plate in the 1970s. All that changed though when we bought our cottage and I discovered an established patch of parsley, verdant and prolific, and impossible to ignore from a culinary point of view for someone like me, who had always cooked with what was at hand. I had found the perfect compromise for my distaste of curly leaf parsley in its sweeter, nuttier tasting cousin, and my love of flat leaf parsley began- MB.
