Belgians and Swiss enjoy deep-fried parsley with fondue.
British make parsley jelly.
French feature parsley with ham in “aspic” and as ”persillade”, which is a fine mince of parsley and garlic, added to poultry, grilled meats or sautés at the last minute of cooking.
Japanese deep-fry parsley in tempura batter.
Mexicans and Spaniards can not imagine “salsa verde” without parsley.
Middle East – parsley is an important ingredient in the traditional dish, “tabbouleh”.
On top the specials, listed above, parsley goes well with almost all kinds of foods, except sweets.