On Wed, 10 Apr 2019 22:15:43 -0600, graham > wrote:

>On 2019-04-10 9:39 p.m., jmcquown wrote:
>> On 4/10/2019 9:52 PM, wrote:
>>> On Wednesday, April 10, 2019 at 11:44:25 AM UTC-5, Cindy Hamilton wrote:
>>>>
>>>> On Wednesday, April 10, 2019 at 11:36:40 AM UTC-4, notbob wrote:
>>>>>
>>>>> Regular flat Italian parsley and reg cilantro taste almost the same in
>>>>> the produce section of most sprmkts.* It was "organic parsley" that got
>>>>> me started into "organic".
>>>>>
>>>>> nb
>>>>
>>>> I can always tell the difference between parsley and cilantro
>>>> at the grocery store.* Either your grocery store sucks, or your
>>>> taste buds require greater stimulation than mine.
>>>>
>>>> Cindy Hamilton
>>>>
>>> Boy, howdy!* Cilantro may be green but it certainly doesn't taste
>>> anything
>>> like parsley.* Nasty stuff to me; as Ina Garten says about cilantro "not
>>> now, not ever."
>>>
>> I'm one of those people who thinks cilantro tastes like soap.* So no way
>> amd I going to add chopped (or dried) cilantro to anything.* Parsley is
>> a whole different thing.
>>
>> Jill
>While I agree with you about cilantro, parsley to me has never been more
>than a decorative herb, its flavour so inconsequential that drying it
>would be a waste of time.
>There must be genetic markers to match up with people's likes and
>dislikes of some herbs just as some lack the gene to smell asparagus pee.

I think you're right about the markers. Because to me, the curly
parsley is very fragrant and tasty. In fact, I pick it and chew on
the stems because they are sweet and herby.
In contrast, I can taste nothing in store bought parsley of either
kind. I also notice a difference between those herbs grown outdoors
in the wind and weather and sun. They are far more fragrant and tasty
than even the same varieties that I grow on my window sill indoors in
the winter.
Janet US