Of course, parsley is traditionally used in Italian and other Mediterranean cookery as an antidote to garlic. It very effectively nullifies the halitosis-inducing qualities of that bulb, even in dried form. And it also adds a pleasant freshness to new potatoes. But then, I am a fan of parsley – always have been, since I used to nab sprigs of it from my father’s plants in our garden when I was a child.
separating the wanted from the unwanted