Cheryl wrote:
>
>Maybe I've never bought it so fresh, or maybe it's due to quitting
>smoking again but this time while chopping up some fresh parsley for my
>meatloaf the aroma was super strong and so good! I admit I usually use
>dried parsley because I can never seem to use up a bundle of fresh
>before it starts going bad, but I don't think I'm going back to dried
>after this aromatic experience. Wow.

I prefer curly leaf parsley but flat leaf is good too. Next meat loaf
grind the parsley stems and all along with the meat... grind in the
onion, celery, peppers. potato, carrot, crackers, and whatever... save
yourself all that knife work. Won't be long I'll be planting my
parsley patch, right by my back door, I rarely buy parsley at the
market. I like to keep parsley close because I use it in so many
dishes, especially in tossed salads. Six plants grows faster than a
family of four can use it.