Pierre wrote:

> Anyone know of a chefs trick that would make flat leaf parsley make
> extra green, succulent, and shiney? Its for a food presentation
> project.

If you're not going to eat it, freshen it in soapy water. It will take
up a good bit of it and become plumped. No matter what else you do
with it, this is a good first step.

1) Dry it and mist it with Pam of any other spray like it.

2) Food stylists use glycerin to make sparkles, but completely coating
the leaves would be difficult because of the viscosity of the
glycerin. If it's for a short term show - under 1/2 hour or so, I'd go
for the oil spray.

3) Once I used leaf shine spray that I bought at a florist's shop to
make kale shiny. It was a pain but worked fine.

Happy leaves...

Pastorio