"elaine" > wrote in message
...
> Am I the only one that carefully cuts the stems off parsley. I wonder if
> it's really necessary or perhaps I'm just being finicky?

Many years ago I saw a TV Chef the GG I think just chop off the bottom of the
stems as best he could and then mince the remaining parsley. He then kind of
tossed it or picked it up and dropped it back onto the cutting board from about
a foot above the board or so. The heavier stems fell first and the tops
remained on the top of the pile. He then pinched off the minced leaves.

It still works for me.

Dimitri