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Herbs: parsley in a bunch

Besides the word for the herb, ‘parsley-ed’ means ‘veined’, especially regarding blue-veined cheese or fromage persillé.

persil commun: flat leaf parsley

persil frisé: curly parsley

persillade or à la persillade: with a sauce made of chopped parsley (and/or other herbs) and garlic, oil and vinegar; in Provence often with a chopped anchovy as well.

pommes persillade: fried cubed potatoes topped with persillade at the end.

boeuf persillé: fat spread throughout the meat; ‘marbled’ beef.

Herbs and spices

Text © Dana Facaros

Image by Gigi Griffis