On 4/19/2012 11:37 AM, Janet Bostwick wrote:
> On Thu, 19 Apr 2012 17:23:21 +0200, > 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

I put a big handful in my meatloaf mix and it was a nice touch to the
flavor.