It depends on the dish, generally.
Parsely can be used to give a bit of flourish and a bit of colour to an otherwise bland plate(think the dull colour of a pumpkin soup, or something equally dull)

When I make a blended, rather than chunky soup at work, I usually throw in a few drops of single cream and a few bits of chopped parsley to add a little bit of colour and life to an otherwise boring as shit plate.

I agree with a full sprig of the stuff on a sandwich though. Its a waste of time. And as far as I'm aware, parsley being able to nullify garlic on your breath is horsehockey. Consider the general amount of garlic used in a lot of dishes, compared with one tiny little sprig of plant, and it doesnt add up. I will do some experiments at work and see.

I prefer to use something more interesting as a garnish on my plates. Maybe mint on a tomato sauce, or rosemary and dill with lamb, for example. Its not a huge difference, but its a change from parsely.
(King of Swandanavia Proud owner of the worlds first Flong, Tue 5 Apr 2011, 18:09, 1 reply)

Garlic cancelling is genuine. Not making it up.
Experiment away. Ask the French.
( number5 has been fighting tramps and losing., Tue 5 Apr 2011, 18:36, closed)

Bloody French.
Yeah, I did the experiment. It does work. I cant fathom it.

I hate accuracy sometimes.
(King of Swandanavia Proud owner of the worlds first Flong, Wed 6 Apr 2011, 22:25, closed)