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A vibrant herb used in Italian cooking for its fresh, peppery flavor, often featured in sauces like gremolata (with garlic and lemon zest) and pesto, or mixed into salads, soups, and pasta dishes. It's more flavorful than curly parsley and its stems are also edible and great for adding flavor to stocks and soups.
A vibrant herb used in Italian cooking for its fresh, peppery flavor, often featured in sauces like gremolata (with garlic and lemon zest) and pesto, or mixed into salads, soups, and pasta dishes. It's more flavorful than curly parsley and its stems are also edible and great for adding flavor to stocks and soups.