Mother Earth Living

Herbal Blends: Persillade Recipe

This French garnish adds pungency at the very end of cooking a dish and is often added and mixed with the pan juices.
By Susan Belsinger
April/May 2012
Add to My MSN

This quick French garnish adds pungency at the very end of cooking a dish and is often added and mixed with the pan juices.
Photo by Povy Kendal Atchison


Content Tools

Related Content

Sweet and Savory Clafoutis Recipes

Learn how to use your leftovers to make the ultra-chic French dish clafoutis. Here we feature both a...

Studying Abroad: Italian Stuffed Mushroom Caps

Celebrate the end of the growing season with this recipe one herbie discovered in Italy. 

Spooky Snacks for Halloween

Try these spooktacular treats for your Halloween celebration. We've got mummified hot dogs, terrifyi...

Herbs and Herbalists

It's a constant battle: medicine versus herbs. This is how Marguerite got interested in herbs.

This quick French garnish is very similar to the Italian gremolata. It adds pungency at the very end of cooking a dish and is often added and mixed with the pan juices. It can be heated briefly in olive oil or butter, or simply used as a garnish. Often, a steamed or sautéed vegetable is tossed with the persillade (păhr-sēē-yăhd) and allowed to stand, covered, for a few minutes to permeate the dish. Use it with grilled or steamed vegetables, especially beets, cauliflower and potatoes. I like it in egg dishes like a frittata or omelet, added toward the end of cooking. The mixture is good on raw tomatoes or a plate of cucumbers, drizzled with a little olive oil. It brightens a pizza or bowl of pasta and is perfect for grilled or pan-fried fish or fowl.

Although it is most often made with garlic and parsley, I like it best with shallots in place of the garlic; it is a bit milder yet still piquant. It makes a perfect compound butter. The French sometimes add other herbs like chervil, savory, thyme or tarragon to their persillade. PERSILLADE RECIPE MAKES 1/2 CUP

• Scant 1/2 cup fresh minced parsley
• 2 cloves minced garlic or 1 large shallot, minced—about 1 to 2 tablespoons 


Susan Belsinger, a longtime contributor to The Herb Companion, co-wrote The Creative Herbal Home (Creative Printing, 2007). 

Click here to read the main article, Create Your Own Herbal Blends.








Post a comment below.

 








Subscribe today and save 58%

First Name: *
Last Name: *
Address: *
City: *
State/Province: *
Zip/Postal Code:*
Country:
Email:*
(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here

Subscribe to Mother Earth Living!

Welcome to Mother Earth Living, the authority on green lifestyle and design. Each issue of Mother Earth Living features advice to create naturally healthy and nontoxic homes for yourself and your loved ones. With Mother Earth Living by your side, you’ll discover all the best and latest information you want on choosing natural remedies and practicing preventive medicine; cooking with a nutritious and whole-food focus; creating a nontoxic home; and gardening for food, wellness and enjoyment. Subscribe to Mother Earth Living today to get inspired on the art of living wisely and living well.

Save Money & a Few Trees!

Pay now with a credit card and take advantage of our earth-friendly automatic renewal savings plan. You’ll save an additional $5 and get six issues of Mother Earth Living for just $14.95! (Offer valid only in the U.S.)

Or, choose Bill Me and pay just $19.95.