--By Kelly Senyei, Gourmet Live
"Parsley, be it in sprig or confetti form, serves no purpose - not on a Rooty Tooty breakfast at IHOP, nor on a more expensive entrée anywhere else. The immediate instinct is to pluck it from the plate or to push it aside. I have once in my life used parsley for its historically intended purpose, to cleanse one's palette. That error resulted in a bitter taste and an embarrassing remnant left wedged in my incisors for near eternity."
In the first in the series Five Food Trends that Need to Die, Gourmet Live explores the evolution of the standard parsley garnish while calling for an end to chefs on autopilot.
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