Parsley has no flavor to add to a dish, right?

My husband is the cook, lucky me, he adds parsley to dishes. He is not a huge fan of fripperies like tasteless garnishes, but now that I think about it, parsley does not have a very strong taste. Subtle, anyone?

What are you cooking?

Actually, it can add a fresh "green" flavour. It's also great for a pop of colour, that's why it's so common as a garnish. But parsley itself does have flavour... I have made the same dish with and without parsley and there's a certain note missing when I don't add the parsley.

Parsley is an herb and has properties and benefits other than taste. But it does have a taste, not bold or overpowering but it's there.

Sometimes I think it's added to a dish or recipe to counteract some if the 'properties' in the other ingredients

I thought it was just to add color!?

hi, there, crankypea! your first post came straight through. The quote button is top-right on every post (desktop. not sure where you are posting from).

Ah - thanks, SoR!    <-- also enjoying the new smiley options!

I love parsley. My fish pie would be nought without without it.

I am with you on the cooking shows. I hold their ever-increasing popularity responsible for the dishes where appearance trumps taste. I know we eat with our eyes and all that jazz, but give me flavour and I will overlook quite a bit of, for eg, fingerprints, too few colours on the plate & so forth.

Gurrrrl. You wanna post that lentil/quinoa salad recipe up on that Recipe board? That sounds yummy!

I use parsley a lot. I definitely notice the flavour when I use it. I chop it up and add it to soups, sauces, stews etc. I prefer the texture of the flat leaf parsley rather than the curly. It is a very good source of vitamins and minerals.

May I ask where you are?  I love cilantro and use quite a bit of it, but I typically only use it for Mexican-type dishes.

I think fresh parsley has quite a bit of flavor and I usually have some on hand.   I like to keep a bunch in a glass of water in my fridge.  The dried stuff I just think adds color though.

I think parsley does have a flavour, and I do not care for it. I also can't eat cilantro, at all. Soapy, soapy.

Parsley, Oregano, Basil or any flaky green/brown/black herbs or spices are disgusting. I cannot stand the sight or taste of specks or flakes of things in my food. I know, real mature. I think this reverts to a childhood indecent when as a joke someone put fresh ground pepper in my milk. It sank near the bottom of the glass and I chugged the milk and got a big gulp of pepper milk. Threw-up all over the table.

Another major contributor was orange juice carton incident but I will save that for another post. So, to this day no specks or flakes in food for me.

So she does use it - only as a main ingredient, not a throw away topper!!! Although I think partly the reason she uses coriander so much is that is sounds so much sexier than parsley!