On 4/10/2019 10:59 AM, Dave Smith wrote:
> On 2019-04-10 10:53 a.m., U.S. Janet B. wrote:
>> On Wed, 10 Apr 2019 06:36:20 -0700 (PDT), Cindy Hamilton
>> > wrote:
>>
>>
>>
>>> You're entitled to your opinion.Â* In my view, parsley is
>>> underrated.
>>>
>>> Cindy Hamilton
>>
>> I agree.Â* Especially if you grow your own parsley. Straight from the
>> garden it is a real taste treat.
>
> True, and it is possible to use too much parsley.
>
I suppose. Everyone knows I don't grow my own parsley or herbs, not
even in pots on the patio. But depending upon the dish there's no
complaint on my end about adding some fresh parsley to a dish. n A
little... not overwhelming. I suppose the amount depends on what recipe
the OP thinks contains too much.

I buy supermarket parsley and air dry it on the kitchen table on paper
towels (with some waxed paper underneath). I crumble it and add it to a
plastic shaker bottle, for situations where I might need a quick
application of crumbled parsley added to a sauce or soup. Works a
treat! No dehydrator or oven needed. Just let it air dry.

Fresh parsley... I don't usually have it on hand but I can understand
why someone would buy, chop and freeze it to have on hand. To add to
soup or stock or pilaf or... well, lots of things.

Jill