[Sca-cooks] "Garnished Parsley"

[JIMCHEVAL at aol.com]

Since this sounded like a borrowing from the  French, I did a search for 
"persil garni" and came up with a number of  references like this: "persil 
garni de thym, laurier, basilic". So it does  literally seem here that the 
parsley itself was garnished with other  herbs.

_https://www.google.com/search?num=100&biw=1152&bih=577&tbs=cdr%3A1%2Ccd_min
%3A1800%2Ccd_max%3A1899&tbm=bks&q=%22persil+garni%22&oq=%22persil+garni%22&g
s_l=serp.3...6354.6354.0.7011.1.1.0.0.0.0.78.78.1.1.0....0...1c.1.64.serp..0
.0.0.bFYwIx0sG54_ 
(https://www.google.com/search?num=100&biw=1152&bih=577&tbs=cdr:1,cd_min:1800,cd_max:1899&tbm=bks&q="persil+garni"&oq="persil+garni"&g
s_l=serp.3...6354.6354.0.7011.1.1.0.0.0.0.78.78.1.1.0....0...1c.1.64.serp..0
.0.0.bFYwIx0sG54) 

Jim  Chevallier
www.chezjim.com

FRENCH BREAD HISTORY: Seventeenth century  bread
http://leslefts.blogspot.com/2016/02/french-food-history-seventeenth-century
.html




In  a message dated 11/29/2016 11:07:11 A.M. Pacific Standard Time,  
alyskatharine at gmail.com writes:
"garnished parsley"