This versatile herb is bone-strengthening, breath-freshening, boldly flavoured – and far more useful than its curly cousin • Rosie Sykes's parsley and potato dumplings Photograph: Alamy When food comes garnished with a solitary sprig of curly parsley, it flags up a dish that's retro – not in an attractively nostalgic way – and a cook who has run out of ideas, even confidence. Freshly picked curly parsley can be sweet and wonderful, but the shop-bought stuff more often than not brings more of a texture than a taste, and is usually an irritating, irrelevant and prissy presence on the plate. Flat-leaf parsley, on the other...
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