Sometimes known as French parsley or gourmet parsley. Native to the eastern Mediterranean, was likely brought to western Europe by the Romans.

Cusine: Commonly used in French dishes, where it’s part of the classic “fines herbes.” It is more delicate than parsley, and is best added towards the end of preparation. Should always be used fresh, as it does not dry well.

Pairings: Meats such as venison, steak, and poultry, fish, scallops, tofu, mushrooms, nuts such as pine and almonds, grapefruit, other herbs such as chives, parsley, and tarragon, asparagus, peas, and spinach.