On Apr 18, 6:02*pm, Brooklyn1 <Gravesend1> wrote:
> 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.

This is one time I agree with Sheldon. I like curly leaf better.
But you can't beat that fresh herb smell.