On Thu, 19 Apr 2012 17:23:21 +0200, "ViLco" > wrote:

>Janet Bostwick wrote:
>
>>> With my use, which is almost limited to pasta sauces and little
>>> more, thet are just enough.
>
>> Parsley always makes me feel rich. It gives so abundantly in its
>> second season and I can't stop harvesting great bouquets of it in May.
>> It and my Egyptian Walking onions are my first harbingers of spring
>> and the summer goodies to come.;o)
>
>Here in Italy many people think that parsley must strictly be added near the
>end of cooking something, with some thinking that "cooked parsley is
>unhealthy".
>Is the same as here, out of Italy?
>I went by that rule for years then I had a dish of "penne all'arrabbiata"
>which were wonderful and the parsley was thoroughly cooked. It's been a nice
>change, now I use it at cooking end if I want it's freshness or cook it
>through if I want that darker, sourer tast I so much like.
>
>
I don't think that I every heard that it was unhealthy. But, I must
admit that I add it to the dish just prior to serving. I can't think
of any dish I make that calls for parsley early. Maybe someone else
knows more.
Janet US