I just recently discovered Bitten, an interesting food blog at the NY Times website. It's written by Mark Bittman, a cookbook author.
The most recent post is written by guest blogger David Latt, who writes rapturously about French smoked garlic. I adore garlic, but I've never eaten smoked garlic (at least not that I know of) so this intrigued me.
But Latt also introduces a recipe that uses 1/2 cup of parsley, which I recently identified as the "most overrated herb" that can be found in a kitchen. Half a cup? What a waste of time.