Scott wrote:
> I was there checking out their fresh parsley and the only kind they had
> were the garnish type but my local Hy-vee save the day since they had
> the flat leaf type suitable for cooking. It was my first time using
> fresh parsley and the results were great. I use it for my spaghetti
> sauce and meatballs. I think some of the meatballs were undercook though
> since they had a little pink in the center. Otherwise they were tasty
> and juicy!
>
While I prefer the flat leaf parsley myself, you most certainly *can*
cook with the curly stuff too. It isn't for "garnishment" only.