On Thu, 30 Apr 2009 15:01:23 -0700, "Dimitri" >
wrote:

>
>"Vilco" > wrote in message
...
>> Paul M. Cook wrote:
>>
>>> I never use a formal recipe
>>
>> Same here
>>
>>> I saute a lot of chopped garlic in olive oil and then add my peeled,
>>> seeded and crushed or diced plum tomatoes, then cook it down with
>>> some herbs like basil and thyme and sometimes parsely. Finish with
>>> salt to taste. It's meant to be a quick and very fresh sauce. Goes
>>> incredibly well with fish.
>>
>> Or garlic or onion, but sometimes I use both together.
>> Basil and arsley: adding them near the end is the usual way to use them,
>> but
>> sometimes I add parsley at the start of the recipe to abtain a very
>> different taste, and smell too.
>> Thinking of it, I usually add parsley soon when I am making a hot sauce
>> with
>> much garlic.
>
>
>Parsley is a very underestimated and powerful herb.
>
>IMHO you can not make decent Chicken soup, broth without it
>
>Dimitri


True, just made a big pot of Turkey soup this afternoon and parsley
was a big part of what went into it spice wise.