Harshly, I Parley for Parsley. Parse Me.

Why, oh why, is parsley so neglected in our modern world? Its delicate fragrance, its green zippiness, its fresh splendor–we must celebrate parsley more. We declare this The Half-Week of Parsley.

To celebrate Parsley Half-Week, sample the following preparations:

Sea Salt makes grilled sardines with a parsley-intensive salsa verde. It’s excellent; parsley pairs particularly well with oily fish like sardines or mackerel.

Parsley lovers will be pleased by anything with salsa verde at Oliveto and Incanto, reports Robert Lauriston. Try anything with salsa verde on beef.

Look for gremolata, usually made with parsley, lemon zest and olive oil. This sauce also pairs well with beef. Eccolo serves it on their bollito sandwich.

Gilman Grill’s potatoes have parsley, but sydthekid boldly orders them with EXTRA parsley.

Chez Panisse Cafe sometimes makes pizza topped with Italian parsley salad.

Zuzu’s boquerones tapa comes on top of a parsley salad of whole leaves tossed with a garlicky vinaigrette.

Some parting words of parsley wisdom from frontzNskrontz : “I eat the stems! And raw celery! I am very regular!”

Sea Salt Restaurant [East Bay]
2512 San Pablo Ave., Berkeley
510-883-1720
Locator

Oliveto Cafe & Restaurant [Rockridge]
5655 College Ave., Oakland
510-547-5356
Locator

Incanto Restaurant & Wine Bar [Noe Valley]
1550 Church St., San Francisco
415-641-4500
Locator

Eccolo Restaurant and Bar [East Bay]
1820 Fourth St., Berkeley
510-644-0444
Locator

Gilman Grill [East Bay]
1300 4th St., Berkeley
510-524-2532
Locator

Chez Panisse [East Bay]
1517 Shattuck Ave., Berkeley
510-548-5525
Locator

Zuzu [Napa County]
829 Main St., Napa
707-224-8555
Locator