A combination of chopped parsley and garlic, usually added to dishes at the end of cooking. nice combined with breadcrumbs as a crust.

Garnished with parsley.

Persillade [pehr-see-YAHD] is the culinary term for a chopped mixture of garlic and parsley, usually in equal parts by volume. The root of the word is persil, the French word for parsley. Simple to make, but a common ingredient in many dishes, it is often included in a saute cook's mise en place.