Luscious strawberries…succulent peaches…flaky pastry…fresh whipped cream…all topped off with…PARSLEY. Yes, the fluffy little herb that rocked the 1950s sits inexplicably atop this otherwise tasty-looking fruit tart, and the strangest thing is, this wasn’t a random garnish fail.
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Jonelle Patrick writes novels set in Japan, produces the monthly e-magazine Japanagram, and blogs at Only In Japan and The Tokyo Guide I Wish I’d Had
Only In Japan 
So weird. And yet we garnish all sorts of desserts (well, SOME desserts) with mint leaves, which have a much more assertive taste. Parsley, though, seems so VEGETAL, somehow….
I know – I can’t quite put my finger on why it seems so wrong! But it IS. heh.
I’ve had some rather good parsley ice-cream in Japan, so it seems to be a long-standing love-affair with the sweeter side of parsley…
Wow, you’re one up on me! I’ve eaten some strange flavors of ice cream in Japan, but I’ve never seen parsley. Was it part of a dessert at a restaurant?