 If added early in cooking, it becomes mellow, but when it is added at the end of cooking or as a garnish, it provides a garlicky jolt.It is extensively used in French and Greek cuisines, as well as in Cajun, Louisiana Creole, and Québécois cuisines.A classic French and Quebec bistro dish is "pommes persillade", cubed potatoes fried in a small amount of oil, with persillade added at the end of the cooking, and can sometimes be combined with Quebec "poutine "to produce a hybrid dish called "poutine persillade".