Maybe I've never bought it so fresh, or maybe it's due to quitting
smoking again but this time while chopping up some fresh parsley for my
meatloaf the aroma was super strong and so good! I admit I usually use
dried parsley because I can never seem to use up a bundle of fresh
before it starts going bad, but I don't think I'm going back to dried
after this aromatic experience. Wow.

Cheryl wrote:
>
>Maybe I've never bought it so fresh, or maybe it's due to quitting
>smoking again but this time while chopping up some fresh parsley for my
>meatloaf the aroma was super strong and so good! I admit I usually use
>dried parsley because I can never seem to use up a bundle of fresh
>before it starts going bad, but I don't think I'm going back to dried
>after this aromatic experience. Wow.

I prefer curly leaf parsley but flat leaf is good too. Next meat loaf
grind the parsley stems and all along with the meat... grind in the
onion, celery, peppers. potato, carrot, crackers, and whatever... save
yourself all that knife work. Won't be long I'll be planting my
parsley patch, right by my back door, I rarely buy parsley at the
market. I like to keep parsley close because I use it in so many
dishes, especially in tossed salads. Six plants grows faster than a
family of four can use it.

On Apr 18, 6:02*pm, Brooklyn1 <Gravesend1> wrote:
> Cheryl wrote:
>
> >Maybe I've never bought it so fresh, or maybe it's due to quitting
> >smoking again but this time while chopping up some fresh parsley for my
> >meatloaf the aroma was super strong and so good! *I admit I usually use
> >dried parsley because I can never seem to use up a bundle of fresh
> >before it starts going bad, but I don't think I'm going back to dried
> >after this aromatic experience. *Wow.
>
> I prefer curly leaf parsley but flat leaf is good too. *Next meat loaf
> grind the parsley stems and all along with the meat... grind in the
> onion, celery, peppers. potato, carrot, crackers, and whatever... save
> yourself all that knife work. *Won't be long I'll be planting my
> parsley patch, right by my back door, I rarely buy parsley at the
> market. *I like to keep parsley close because I use it in so many
> dishes, especially in tossed salads. *Six plants grows faster than a
> family of four can use it.

This is one time I agree with Sheldon. I like curly leaf better.
But you can't beat that fresh herb smell.

On 4/18/2012 9:51 PM, ImStillMags wrote:
> On Apr 18, 6:02 pm, Brooklyn1<Gravesend1> wrote:
>> Cheryl wrote:
>>
>>> Maybe I've never bought it so fresh, or maybe it's due to quitting
>>> smoking again but this time while chopping up some fresh parsley for my
>>> meatloaf the aroma was super strong and so good! I admit I usually use
>>> dried parsley because I can never seem to use up a bundle of fresh
>>> before it starts going bad, but I don't think I'm going back to dried
>>> after this aromatic experience. Wow.
>>
>> I prefer curly leaf parsley but flat leaf is good too. Next meat loaf
>> grind the parsley stems and all along with the meat... grind in the
>> onion, celery, peppers. potato, carrot, crackers, and whatever... save
>> yourself all that knife work. Won't be long I'll be planting my
>> parsley patch, right by my back door, I rarely buy parsley at the
>> market. I like to keep parsley close because I use it in so many
>> dishes, especially in tossed salads. Six plants grows faster than a
>> family of four can use it.
>
> This is one time I agree with Sheldon. I like curly leaf better.
> But you can't beat that fresh herb smell.
>

I liked his reply too. I have to say that this time quitting smoking is
going to be the last. I don't think I've ever smelled with such clarity
before, even more so than the last time I quit. The smell of cigarette
smoke totally disgusts me, and it's even worse when it is on a smoker.
Blech...

On Apr 18, 5:48*pm, Cheryl > wrote:
> Maybe I've never bought it so fresh, or maybe it's due to quitting
> smoking again but this time while chopping up some fresh parsley for my
> meatloaf the aroma was super strong and so good! *I admit I usually use
> dried parsley because I can never seem to use up a bundle of fresh
> before it starts going bad, but I don't think I'm going back to dried
> after this aromatic experience. *Wow.

If you can't grown your own parsley, then buy a few bunches to chop
and freeze in either water or peanut oil filled ice cube trays. The
water or oil only depends on what you'll later use it in, but the the
peanut oil arrests the freshness and flavor so that you cannot tell
parsley or any other herbs frozen that way are not fresh picked.
....Picky

On Wed, 18 Apr 2012 20:48:29 -0400, Cheryl >
wrote:

> Maybe I've never bought it so fresh, or maybe it's due to quitting
> smoking again but this time while chopping up some fresh parsley for my
> meatloaf the aroma was super strong and so good! I admit I usually use
> dried parsley because I can never seem to use up a bundle of fresh
> before it starts going bad, but I don't think I'm going back to dried
> after this aromatic experience. Wow.

Summer is coming, plant yourself a parsley. I'm not particularly fond
of parsley, but it's very tasty when freshly picked.

--
Food is an important part of a balanced diet.

On Wed, 18 Apr 2012 18:51:58 -0700 (PDT), ImStillMags
> wrote:

> On Apr 18, 6:02*pm, Brooklyn1 <Gravesend1> wrote:
> > Cheryl wrote:
> >
> > >Maybe I've never bought it so fresh, or maybe it's due to quitting
> > >smoking again but this time while chopping up some fresh parsley for my
> > >meatloaf the aroma was super strong and so good! *I admit I usually use
> > >dried parsley because I can never seem to use up a bundle of fresh
> > >before it starts going bad, but I don't think I'm going back to dried
> > >after this aromatic experience. *Wow.
> >
> > I prefer curly leaf parsley but flat leaf is good too. *Next meat loaf
> > grind the parsley stems and all along with the meat... grind in the
> > onion, celery, peppers. potato, carrot, crackers, and whatever... save
> > yourself all that knife work. *Won't be long I'll be planting my
> > parsley patch, right by my back door, I rarely buy parsley at the
> > market. *I like to keep parsley close because I use it in so many
> > dishes, especially in tossed salads. *Six plants grows faster than a
> > family of four can use it.
>
> This is one time I agree with Sheldon. I like curly leaf better.
> But you can't beat that fresh herb smell.

I prefer curly too, but I've been thinking maybe I should plant flat
leaf because I would probably like it better if it was as fresh as my
curly parsley is.

--
Food is an important part of a balanced diet.

On Apr 18, 5:48*pm, Cheryl > wrote:
> Maybe I've never bought it so fresh, or maybe it's due to quitting
> smoking again but this time while chopping up some fresh parsley for my
> meatloaf the aroma was super strong and so good! *I admit I usually use
> dried parsley because I can never seem to use up a bundle of fresh
> before it starts going bad, but I don't think I'm going back to dried
> after this aromatic experience. *Wow.

I am one of those that prefer the flat leafed...
Good for you for quitting smoking- I know it is a hard thing to do!

On Wed, 18 Apr 2012 21:15:53 -0700, sf > wrote:

snip
regarding parsley,
>
>I prefer curly too, but I've been thinking maybe I should plant flat
>leaf because I would probably like it better if it was as fresh as my
>curly parsley is.

I grew some flat leaf from seed last year. It was Giant Italian Flat
Leaf Parsley. I'm always a sucker for a plant that is different. This
parsley grew knee high and had stems that were almost pencil thick.
This flat leaf parsley was 'sweet' instead of that nasty grassy flavor
that you get with store-bought Italian parsley. I enjoyed it so much
that this year I have 6 Italian flat leaf and 2 curly parsley plants
started from seed.
If you have a decent food processor, you can chop/mince the parsley at
year end, spread out on a cookie sheet and freeze. When frozen,
simply pack it into a container, cover with several layers of plastic
wrap and cover with a secure lid. Surprisingly, this frozen parsley
is much better than the stuff you buy fresh at the super market. I
use it any where that I would use fresh.
Janet US

In article >,
says...
>
> Maybe I've never bought it so fresh, or maybe it's due to quitting
> smoking again but this time while chopping up some fresh parsley for my
> meatloaf the aroma was super strong and so good! I admit I usually use
> dried parsley because I can never seem to use up a bundle of fresh
> before it starts going bad, but I don't think I'm going back to dried
> after this aromatic experience. Wow.

No comparison in flavour or texture.I never use dried parsley. In
summer I grow it in the garden, all winter we can buy it at any smkt in
those growing pots (so it stays fresh until you finish it). At this time
of year when a growing pot gets used, then I tease apart the little roots
and plant them out in the garden for my summer crop. (The pots are
cheaper than a packet of seed).

Janet UK.

On 19 Apr, 02:48, Cheryl > wrote:
> Maybe I've never bought it so fresh, or maybe it's due to quitting
> smoking again but this time while chopping up some fresh parsley for my
> meatloaf the aroma was super strong and so good! *I admit I usually use
> dried parsley because I can never seem to use up a bundle of fresh
> before it starts going bad, but I don't think I'm going back to dried
> after this aromatic experience. *Wow.

I Am a fresh parsley lover! I have planted a lot in my vegetable
garden. To have it always ready for cooking, I mince it and I frozen,
so when I need it for dishes I take the quantity I need.
Cheers
Pandora

JeanineAlyse wrote:

> If you can't grown your own parsley, then buy a few bunches to chop
> and freeze in either water or peanut oil filled ice cube trays.

I sometimes flash-freeze herbs, or a home version. You pull the leaves
off the stems and lay them out on wax paper, then put it on a cookie
sheet and pop it in the freezer. After a few minutes, dump the leaves
into a bag or container and keep in the freezer until needed. Then you
chop it when you're ready to use it.

Janet Bostwick wrote:

> I grew some flat leaf from seed last year. It was Giant Italian Flat
> Leaf Parsley. I'm always a sucker for a plant that is different. This
> parsley grew knee high and had stems that were almost pencil thick.
> This flat leaf parsley was 'sweet' instead of that nasty grassy flavor
> that you get with store-bought Italian parsley. I enjoyed it so much
> that this year I have 6 Italian flat leaf and 2 curly parsley plants
> started from seed.

A nice lot. I have just one curly leaf and one flat leaf plants, in a vase
on the balcony.
With my use, which is almost limited to pasta sauces and little more, thet
are just enough.

Janet wrote:

> No comparison in flavour or texture.I never use dried parsley. In
> summer I grow it in the garden, all winter we can buy it at any smkt
> in those growing pots (so it stays fresh until you finish it).

That's a thing I miss, I'd love to find parsley in growing pots during
winter

On 2012-04-19, ViLco > wrote:

> That's a thing I miss, I'd love to find parsley in growing pots during
> winter

I'd grown so tired of flavorless sprmkt flat parsely, I started buying
curly jes for SOME flavor. I recently discovered organic flat parsely.
WOW! Whatta difference. Tastes like real garden grown parsely. I've
started paying attention to the organic stuff, of late. Often worth
the increased price. Sometimes, not.

The only problem I've encountered is, I was once charged $35+ for 29
bunches of parsely. I only bought one. I got my refund, but whoa!
Keep and dbl check those receipts.

nb

--
vi --the heart of evil!

On Thu, 19 Apr 2012 16:26:14 +0200, "ViLco" > wrote:

>Janet Bostwick wrote:
>
>> I grew some flat leaf from seed last year. It was Giant Italian Flat
>> Leaf Parsley. I'm always a sucker for a plant that is different. This
>> parsley grew knee high and had stems that were almost pencil thick.
>> This flat leaf parsley was 'sweet' instead of that nasty grassy flavor
>> that you get with store-bought Italian parsley. I enjoyed it so much
>> that this year I have 6 Italian flat leaf and 2 curly parsley plants
>> started from seed.
>
>A nice lot. I have just one curly leaf and one flat leaf plants, in a vase
>on the balcony.
>With my use, which is almost limited to pasta sauces and little more, thet
>are just enough.
>
>
Parsley always makes me feel rich. It gives so abundantly in its
second season and I can't stop harvesting great bouquets of it in May.
It and my Egyptian Walking onions are my first harbingers of spring
and the summer goodies to come.;o)
Janet US

Janet Bostwick wrote:

>> With my use, which is almost limited to pasta sauces and little
>> more, thet are just enough.

> Parsley always makes me feel rich. It gives so abundantly in its
> second season and I can't stop harvesting great bouquets of it in May.
> It and my Egyptian Walking onions are my first harbingers of spring
> and the summer goodies to come.;o)

Here in Italy many people think that parsley must strictly be added near the
end of cooking something, with some thinking that "cooked parsley is
unhealthy".
Is the same as here, out of Italy?
I went by that rule for years then I had a dish of "penne all'arrabbiata"
which were wonderful and the parsley was thoroughly cooked. It's been a nice
change, now I use it at cooking end if I want it's freshness or cook it
through if I want that darker, sourer tast I so much like.

On Thu, 19 Apr 2012 16:31:29 +0200, "ViLco" > wrote:

>Janet wrote:
>
>> No comparison in flavour or texture.I never use dried parsley. In
>> summer I grow it in the garden, all winter we can buy it at any smkt
>> in those growing pots (so it stays fresh until you finish it).
>
>That's a thing I miss, I'd love to find parsley in growing pots during
>winter
>
>

C'mon over to our side of the pond.<g> We're getting more and more
of the aquaponic bunches of herbs. I'm in NY & it seems like most
of them are either from Canada or Arizona. [there is a nearly local
place that grows organic aquaponics-- but they are pricey, and the
outfit is only open a couple hours a week]

A rooted bunch of parsley will stay pretty good on a windowsill in the
kitchen for a few weeks if I don't use it up.

Basil lasts a couple, but I usually use it up in a week or so.

It isn't cheap-- but it is easier than trying to keep it going in dirt
pots-- and it really tastes like parsley & basil. [I've seen savory,
marjoram, oregano & some mints in these packets, too-- I just don't
pick them up that often.]

2 winters I grew parsley under lights- but never got around to it
until a few weeks ago- so those seedlings will go in the garden

Jim

On Thu, 19 Apr 2012 17:23:21 +0200, "ViLco" > wrote:

>Janet Bostwick wrote:
>
>>> With my use, which is almost limited to pasta sauces and little
>>> more, thet are just enough.
>
>> Parsley always makes me feel rich. It gives so abundantly in its
>> second season and I can't stop harvesting great bouquets of it in May.
>> It and my Egyptian Walking onions are my first harbingers of spring
>> and the summer goodies to come.;o)
>
>Here in Italy many people think that parsley must strictly be added near the
>end of cooking something, with some thinking that "cooked parsley is
>unhealthy".
>Is the same as here, out of Italy?
>I went by that rule for years then I had a dish of "penne all'arrabbiata"
>which were wonderful and the parsley was thoroughly cooked. It's been a nice
>change, now I use it at cooking end if I want it's freshness or cook it
>through if I want that darker, sourer tast I so much like.
>
>
I don't think that I every heard that it was unhealthy. But, I must
admit that I add it to the dish just prior to serving. I can't think
of any dish I make that calls for parsley early. Maybe someone else
knows more.
Janet US

ViLco wrote:

> Here in Italy many people think that parsley must strictly be added near the
> end of cooking something, with some thinking that "cooked parsley is
> unhealthy".

Old wives' tale.

> Is the same as here, out of Italy?
> I went by that rule for years then I had a dish of "penne all'arrabbiata"
> which were wonderful and the parsley was thoroughly cooked. It's been a nice
> change, now I use it at cooking end if I want it's freshness or cook it
> through if I want that darker, sourer tast I so much like.

I like to cook most of the parsley in with the onions or other sauce
base, then sprinkle a little on top for serving. FYI, Mario Batali
does that too. I saw it on his show. He can be funny, like when he
mocks his customers from Lawnguyland. He also revealed that adding
cheese to a tomato sauce during cooking is a good idea. He said he'd
resisted it for years because it "wasn't true to Italian cooking", but
now he approves of it.

On Wed, 18 Apr 2012 23:18:04 -0600, Janet Bostwick
> wrote:

> I grew some flat leaf from seed last year. It was Giant Italian Flat
> Leaf Parsley. I'm always a sucker for a plant that is different. This
> parsley grew knee high and had stems that were almost pencil thick.
> This flat leaf parsley was 'sweet' instead of that nasty grassy flavor
> that you get with store-bought Italian parsley. I enjoyed it so much
> that this year I have 6 Italian flat leaf and 2 curly parsley plants
> started from seed.

The biggest problem I have with flat leaf is that I can't tell it from
cilantro by sight. I always have to smell it, but I'd know if I grew
it because I don't grow cilantro. LOL

> If you have a decent food processor, you can chop/mince the parsley at
> year end, spread out on a cookie sheet and freeze. When frozen,
> simply pack it into a container, cover with several layers of plastic
> wrap and cover with a secure lid. Surprisingly, this frozen parsley
> is much better than the stuff you buy fresh at the super market. I
> use it any where that I would use fresh.

Thanks. Parsley grows all year 'round here, but I do freeze my herbs
anyway because I often cook after dark and I don't enjoy cutting herbs
in the cold, rain or both.

--
Food is an important part of a balanced diet.

On Thu, 19 Apr 2012 16:26:14 +0200, "ViLco" > wrote:

> Janet Bostwick wrote:
>
> > I grew some flat leaf from seed last year. It was Giant Italian Flat
> > Leaf Parsley. I'm always a sucker for a plant that is different. This
> > parsley grew knee high and had stems that were almost pencil thick.
> > This flat leaf parsley was 'sweet' instead of that nasty grassy flavor
> > that you get with store-bought Italian parsley. I enjoyed it so much
> > that this year I have 6 Italian flat leaf and 2 curly parsley plants
> > started from seed.
>
> A nice lot. I have just one curly leaf and one flat leaf plants, in a vase
> on the balcony.
> With my use, which is almost limited to pasta sauces and little more, thet
> are just enough.
>
One of each will be more than enough for me because I rarely use
parsley too.


--
Food is an important part of a balanced diet.

On Thu, 19 Apr 2012 17:23:21 +0200, "ViLco" > wrote:

> Janet Bostwick wrote:
>
> >> With my use, which is almost limited to pasta sauces and little
> >> more, thet are just enough.
>
> > Parsley always makes me feel rich. It gives so abundantly in its
> > second season and I can't stop harvesting great bouquets of it in May.
> > It and my Egyptian Walking onions are my first harbingers of spring
> > and the summer goodies to come.;o)
>
> Here in Italy many people think that parsley must strictly be added near the
> end of cooking something, with some thinking that "cooked parsley is
> unhealthy".

Not me.

> Is the same as here, out of Italy?

Healthiness has nothing to do with it. The flavor of parsley is very
delicate and it loses its flavor when cooked. Therefore I use it raw
- I put it in just before I remove the pan from the heat or use it as
a garnish. If an herb is to be cooked, I use a different herb.

> I went by that rule for years then I had a dish of "penne all'arrabbiata"
> which were wonderful and the parsley was thoroughly cooked. It's been a nice
> change, now I use it at cooking end if I want it's freshness or cook it
> through if I want that darker, sourer tast I so much like.
>
Sour? Parsley is bland and has no flavor at all when cooked. When
it's fresh, at least it has a slightly sweet and almost grassy flavor.
It's my least favorite common herb.


--
Food is an important part of a balanced diet.

On Thu, 19 Apr 2012 09:37:04 -0600, Janet Bostwick
> wrote:

> I don't think that I every heard that it was unhealthy. But, I must
> admit that I add it to the dish just prior to serving.

Ditto to both

> I can't think of any dish I make that calls for parsley early.

Me either.

> Maybe someone else knows more.

Vilco?


--
Food is an important part of a balanced diet.

On Thu, 19 Apr 2012 08:59:13 -0700, sf > wrote:

>On Wed, 18 Apr 2012 23:18:04 -0600, Janet Bostwick
> wrote:
>
>> I grew some flat leaf from seed last year. It was Giant Italian Flat
>> Leaf Parsley. I'm always a sucker for a plant that is different. This
>> parsley grew knee high and had stems that were almost pencil thick.
>> This flat leaf parsley was 'sweet' instead of that nasty grassy flavor
>> that you get with store-bought Italian parsley. I enjoyed it so much
>> that this year I have 6 Italian flat leaf and 2 curly parsley plants
>> started from seed.
>
>The biggest problem I have with flat leaf is that I can't tell it from
>cilantro by sight. I always have to smell it, but I'd know if I grew
>it because I don't grow cilantro. LOL
>
>> If you have a decent food processor, you can chop/mince the parsley at
>> year end, spread out on a cookie sheet and freeze. When frozen,
>> simply pack it into a container, cover with several layers of plastic
>> wrap and cover with a secure lid. Surprisingly, this frozen parsley
>> is much better than the stuff you buy fresh at the super market. I
>> use it any where that I would use fresh.
>
>Thanks. Parsley grows all year 'round here, but I do freeze my herbs
>anyway because I often cook after dark and I don't enjoy cutting herbs
>in the cold, rain or both.

What's really sad is when you are pinching the two herbs in the
supermarket and you still can't tell which is flat leaf parsley and
which is cilantro. That's why I grow my own. I don't use a lot of
cilantro, but when I get a good bunch and have some left over, I
freeze it just like I would parsley.
Janet US

On 19/04/2012 12:34 PM, Janet Bostwick wrote:

> What's really sad is when you are pinching the two herbs in the
> supermarket and you still can't tell which is flat leaf parsley and
> which is cilantro.

Are your serious? They look a lot alike. In fact, the cilantro I get at
the grocery store looks more Italian parsley than like the cilantro that
grows in my garden. But the smell?? IMO cilantro in very distinctly
different.

On Wed, 18 Apr 2012 20:48:29 -0400, Cheryl >
wrote:

>Maybe I've never bought it so fresh, or maybe it's due to quitting
>smoking again but this time while chopping up some fresh parsley for my
>meatloaf the aroma was super strong and so good! I admit I usually use
>dried parsley because I can never seem to use up a bundle of fresh
>before it starts going bad, but I don't think I'm going back to dried
>after this aromatic experience. Wow.


My last year's plants were still alive in the garden but going to seed
and I pulled up all but one. I have more seedlings for this year but
am waiting to set them out. I am thinking I will set out part of them
and keep the others for insurance against critters and weather.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

On Thu, 19 Apr 2012 12:51:22 -0400, Dave Smith
> wrote:

>On 19/04/2012 12:34 PM, Janet Bostwick wrote:
>
>> What's really sad is when you are pinching the two herbs in the
>> supermarket and you still can't tell which is flat leaf parsley and
>> which is cilantro.
>
>Are your serious? They look a lot alike. In fact, the cilantro I get at
>the grocery store looks more Italian parsley than like the cilantro that
>grows in my garden. But the smell?? IMO cilantro in very distinctly
>different.
>
That was my point. The stuff in the store is so old that the smell is
no longer there for either herb. Not that I was too stupid to be able
to tell the difference.
Janet US

On Apr 18, 10:08*pm, Cheryl > wrote:
> On 4/18/2012 9:51 PM, ImStillMags wrote:
>
>
>
>
>
>
>
>
>
> > On Apr 18, 6:02 pm, Brooklyn1<Gravesend1> *wrote:
> >> Cheryl wrote:
>
> >>> Maybe I've never bought it so fresh, or maybe it's due to quitting
> >>> smoking again but this time while chopping up some fresh parsley for my
> >>> meatloaf the aroma was super strong and so good! *I admit I usually use
> >>> dried parsley because I can never seem to use up a bundle of fresh
> >>> before it starts going bad, but I don't think I'm going back to dried
> >>> after this aromatic experience. *Wow.
>
> >> I prefer curly leaf parsley but flat leaf is good too. *Next meat loaf
> >> grind the parsley stems and all along with the meat... grind in the
> >> onion, celery, peppers. potato, carrot, crackers, and whatever... save
> >> yourself all that knife work. *Won't be long I'll be planting my
> >> parsley patch, right by my back door, I rarely buy parsley at the
> >> market. *I like to keep parsley close because I use it in so many
> >> dishes, especially in tossed salads. *Six plants grows faster than a
> >> family of four can use it.
>
> > This is one time I agree with Sheldon. * I like curly leaf better.
> > But you can't beat that fresh herb smell.
>
> I liked his reply too. *I have to say that this time quitting smoking is
> going to be the last. *I don't think I've ever smelled with such clarity
> before, even more so than the last time I quit. *The smell of cigarette
> smoke totally disgusts me, and it's even worse when it is on a smoker.
> Blech...

Good - you may be 'cured'. If nothing else, think of the money you can
now spend on food. Your lungs are on the road to recovery - yay.
Your heart is saying "ah....."too.

I don't hesitate to buy fresh parsley - I use what I need, then dry
the rest and add to my dry supply. I also have a pot of it growing on
the southern window sill. It doesn't keep me in full supply, but I
enjoy snipping off what I can get from it. Any money spent on fresh
food is never wasted.

On 2012-04-19, Janet Bostwick > wrote:

> That was my point. The stuff in the store is so old that the smell is
> no longer there for either herb. Not that I was too stupid to be able
> to tell the difference.

The really crappy stuff is almost indistinguishable. I gotta taste
it. This organic flat parsely we get, here, is awesome. Fresh, full,
perky leaves and an aroma/flavor that leaves no doubt. OTOH, the
non-organic cilantro sucks.

nb

--
vi --the heart of evil!

On Apr 19, 8:23*am, "ViLco" > wrote:
> Janet Bostwick wrote:
> >> With my use, which is almost limited to pasta sauces and little
> >> more, thet are just enough.
> > Parsley always makes me feel rich. *It gives so abundantly in its
> > second season and I can't stop harvesting great bouquets of it in May.
> > It and my Egyptian Walking onions are my first harbingers of spring
> > and the summer goodies to come.;o)
>
> Here in Italy many people think that parsley must strictly be added near the
> end of cooking something, with some thinking that "cooked parsley is
> unhealthy".
> Is the same as here, out of Italy?
> I went by that rule for years then I had a dish of "penne all'arrabbiata"
> which were wonderful and the parsley was thoroughly cooked. It's been a nice
> change, now I use it at cooking end if I want it's freshness or cook it
> through if I want that darker, sourer tast I so much like.

Growing up, if my mother or grandmothers cooked with parsley it would
be cooked for a good long time. Now I prefer it cooked just a short
time. Chopped parsley will also make a salad taste better. N.B. I
haven't used curly parsley for years, only flat-leaf.

Cheryl wrote:
>
> Maybe I've never bought it so fresh, or maybe it's due to quitting
> smoking again but this time while chopping up some fresh parsley for my
> meatloaf the aroma was super strong and so good! I admit I usually use
> dried parsley because I can never seem to use up a bundle of fresh
> before it starts going bad, but I don't think I'm going back to dried
> after this aromatic experience. Wow.

And on the same note: One thing I've noticed lately is the taste difference
between store-bought ground black pepper and fresh ground black pepper
straight from my pepper mill.

Gary

On 4/19/2012 11:37 AM, Janet Bostwick wrote:
> On Thu, 19 Apr 2012 17:23:21 +0200, > wrote:
>
>> Janet Bostwick wrote:
>>
>>>> With my use, which is almost limited to pasta sauces and little
>>>> more, thet are just enough.
>>
>>> Parsley always makes me feel rich. It gives so abundantly in its
>>> second season and I can't stop harvesting great bouquets of it in May.
>>> It and my Egyptian Walking onions are my first harbingers of spring
>>> and the summer goodies to come.;o)
>>
>> Here in Italy many people think that parsley must strictly be added near the
>> end of cooking something, with some thinking that "cooked parsley is
>> unhealthy".
>> Is the same as here, out of Italy?
>> I went by that rule for years then I had a dish of "penne all'arrabbiata"
>> which were wonderful and the parsley was thoroughly cooked. It's been a nice
>> change, now I use it at cooking end if I want it's freshness or cook it
>> through if I want that darker, sourer tast I so much like.
>>
>>
> I don't think that I every heard that it was unhealthy. But, I must
> admit that I add it to the dish just prior to serving. I can't think
> of any dish I make that calls for parsley early. Maybe someone else
> knows more.
> Janet US

I put a big handful in my meatloaf mix and it was a nice touch to the
flavor.

On 4/19/2012 1:11 AM, merryb wrote:
> On Apr 18, 5:48 pm, > wrote:
>> Maybe I've never bought it so fresh, or maybe it's due to quitting
>> smoking again but this time while chopping up some fresh parsley for my
>> meatloaf the aroma was super strong and so good! I admit I usually use
>> dried parsley because I can never seem to use up a bundle of fresh
>> before it starts going bad, but I don't think I'm going back to dried
>> after this aromatic experience. Wow.
>
> I am one of those that prefer the flat leafed...
> Good for you for quitting smoking- I know it is a hard thing to do!

Surprisingly, it wasn't this time. I don't miss it. Plus I'm going to
have to have spine surgery soon and my surgeon said he wouldn't operate
on me if I didn't quit smoking because I wouldn't heal properly. I got
the message.

On 4/19/2012 6:28 AM, Pandora wrote:

> On 19 Apr, 02:48, > wrote:
>> Maybe I've never bought it so fresh, or maybe it's due to quitting
>> smoking again but this time while chopping up some fresh parsley for my
>> meatloaf the aroma was super strong and so good! I admit I usually use
>> dried parsley because I can never seem to use up a bundle of fresh
>> before it starts going bad, but I don't think I'm going back to dried
>> after this aromatic experience. Wow.
>
> I Am a fresh parsley lover! I have planted a lot in my vegetable
> garden. To have it always ready for cooking, I mince it and I frozen,
> so when I need it for dishes I take the quantity I need.

After several replies like this I might have to try growing it. I don't
have a garden but my back deck is in full sun so I might have to try a
potted garden for some things.

On 4/19/2012 12:56 PM, The Cook wrote:
> On Wed, 18 Apr 2012 20:48:29 -0400, >
> wrote:
>
>> Maybe I've never bought it so fresh, or maybe it's due to quitting
>> smoking again but this time while chopping up some fresh parsley for my
>> meatloaf the aroma was super strong and so good! I admit I usually use
>> dried parsley because I can never seem to use up a bundle of fresh
>> before it starts going bad, but I don't think I'm going back to dried
>> after this aromatic experience. Wow.
>
>
> My last year's plants were still alive in the garden but going to seed
> and I pulled up all but one. I have more seedlings for this year but
> am waiting to set them out. I am thinking I will set out part of them
> and keep the others for insurance against critters and weather.

Sounds good but how do you do that? I've never been much of a gardener
except for flowering annuals and perennials, never herbs or anything
edible.

On Apr 19, 9:51*am, Dave Smith > wrote:
> On 19/04/2012 12:34 PM, Janet Bostwick wrote:
>
> > What's really sad is when you are pinching the two herbs in the
> > supermarket and you still can't tell which is flat leaf parsley and
> > which is cilantro.
>
> Are your serious? They look a lot alike. In fact, the cilantro I get at
> the grocery store looks more Italian parsley than like the cilantro that
> grows in my garden. *But the smell?? IMO cilantro in very distinctly
> different.
than
Cilantro has rounded leaf tips, Italian parsley has pointed tips.

On Apr 19, 5:02*pm, Cheryl > wrote:
> On 4/19/2012 1:11 AM, merryb wrote:
>
> > On Apr 18, 5:48 pm, > *wrote:
> >> Maybe I've never bought it so fresh, or maybe it's due to quitting
> >> smoking again but this time while chopping up some fresh parsley for my
> >> meatloaf the aroma was super strong and so good! *I admit I usually use
> >> dried parsley because I can never seem to use up a bundle of fresh
> >> before it starts going bad, but I don't think I'm going back to dried
> >> after this aromatic experience. *Wow.
>
> > I am one of those that prefer the flat leafed...
> > Good for you for quitting smoking- I know it is a hard thing to do!
>
> Surprisingly, it wasn't this time. *I don't miss it. *Plus I'm going to
> have to have spine surgery soon and my surgeon said he wouldn't operate
> on me if I didn't quit smoking because I wouldn't heal properly. *I got
> the message. *

I know it takes most people more than one try. Glad it's working for
you this time!

merryb wrote:
>
> On Apr 18, 5:48 pm, Cheryl > wrote:
> > Maybe I've never bought it so fresh, or maybe it's due to quitting
> > smoking again but this time while chopping up some fresh parsley for my
> > meatloaf the aroma was super strong and so good! I admit I usually use
> > dried parsley because I can never seem to use up a bundle of fresh
> > before it starts going bad, but I don't think I'm going back to dried
> > after this aromatic experience. Wow.
>
> I am one of those that prefer the flat leafed...
> Good for you for quitting smoking- I know it is a hard thing to do!

I heard a funny on the radio just this morning:

"Quitting smoking is easy to do. It takes a *real man* to deal with
cancer."

:-O

On 4/19/2012 10:42 AM, notbob wrote:

> The only problem I've encountered is, I was once charged $35+ for 29
> bunches of parsely. I only bought one. I got my refund, but whoa!
> Keep and dbl check those receipts.

You sure do! Not related but I just got a Peapod order because it's too
hard to shop right now and some of the produce seemed like the very
smallest they could find for me. A lime the size of a golf ball and
Vidalia onions were tiny and even the russets were not normal baking
potato sized. Oh, and a bunched rainbow chard was tiny, and mostly
ribs. I'll have to leave produce off of my Peapod orders. Yes, I did
complain and they refunded me for the produce I complained about.