On Wed, 10 Apr 2019 21:48:50 -0400, jmcquown >
wrote:

>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.* In my view, parsley is
>>>> underrated.
>>>>
>>>> Cindy Hamilton
>>>
>>> I agree.* 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

I think parsley is a bit like lemon. You add a smidge at the end and
it really kicks up the flavor of the dish.
Janet US