Like every other condiment it should be used in quantity and where appropriate

I hate too much of it (that goes for any herb or spice) but it’s totally needed to elevate some dishes, at least in our gastronomy (portugal)

Everything with seafood, even some pork stews.

But just a little

Oh and you can chop the stalks to incorporate at the beginning frying part (refogado we call it, what’s the english word?) then just use some leaves as decoration and olfactory bliss