A Green That Does More Than Garnish

[Warpy]

3. Chinese pork & pickle soup (which I make with turkey) relies on watercress

for a lot of its peppery flavor. It's one of my favorite soups of all time and easy to make.

As for parsley, I started to eat it when I was a kid and it would show up on plates at restaurants. My parents didn't get it, but it was and is one of my favorite herbs, especially for curbing death breath after a particularly garlicky meal. It was essential to my homemade dumplings as well as in fillings for stuffed manicotti. It's not just a token patch of green on a plate of brown food, it's indispensable for those of us who know its power in fillings, dumplings, soups, potato salad, and the list goes on and on.