With shrooms my friend brought tons of other. Bell peppers, green onions, spinach and parsley. The parsley is one bunch. I use parsley in soups but it is usually a dehy. What can I do special with fresh before it decays? I trimmed it out and have 2 cups not flattened or better.

She paid .39 lb for the nicest bell peppers ever. Somewhere in NJ. Im in PA..

On Tuesday, April 9, 2019 at 5:08:16 PM UTC-5, Thomas wrote:
>
> With shrooms my friend brought tons of other. Bell peppers, green onions, spinach and parsley. The parsley is one bunch. I use parsley in soups but it is usually a dehy. What can I do special with fresh before it decays? I trimmed it out and have 2 cups not flattened or better.
>
> She paid .39 lb for the nicest bell peppers ever. Somewhere in NJ. Im in PA.
>
Meatloaf, chicken pot pie, pork roast, the list is endless.

On 4/9/2019 6:08 PM, Thomas wrote:
> With shrooms my friend brought tons of other. Bell peppers, green onions, spinach and parsley. The parsley is one bunch. I use parsley in soups but it is usually a dehy. What can I do special with fresh before it decays? I trimmed it out and have 2 cups not flattened or better.
>
> She paid .39 lb for the nicest bell peppers ever. Somewhere in NJ. Im in PA.
>

You can lay out the parsley on a tray and warm the oven to dry it.
Fresh can be mixed with a lot of thins, add to cooked veggies, mixed
with burgers, potatoes.

The peppers here are coming from Mexico right now. NJ won't be
producing for a few months yet.

"Thomas" > wrote in message
...
With shrooms my friend brought tons of other. Bell peppers, green onions,
spinach and parsley. The parsley is one bunch. I use parsley in soups but it
is usually a dehy. What can I do special with fresh before it decays? I
trimmed it out and have 2 cups not flattened or better.

She paid .39 lb for the nicest bell peppers ever. Somewhere in NJ. Im in PA.

That's cheap for bell peppers! I add parsley to everything. Salads such as
tuna, potato, pasta, even green salads. Can add to pretty much any
casserole, gravy, pasta sauce. Really good for parsleyed potatoes. Use
whatever kind you have. Either canned, or boiled fresh ones. Waxy potatoes
work best IMO. If they are large, cut them in chunks. Once cooked/heated
through, drain them and add butter, snipped parsley, and pepper. Can also
snip on top of a baked potato. Also nice with roasted or boiled carrots.

On Tuesday, April 9, 2019 at 6:08:16 PM UTC-4, Thomas wrote:
> With shrooms my friend brought tons of other. Bell peppers, green onions, spinach and parsley. The parsley is one bunch. I use parsley in soups but it is usually a dehy. What can I do special with fresh before it decays? I trimmed it out and have 2 cups not flattened or better.
>
> She paid .39 lb for the nicest bell peppers ever. Somewhere in NJ. Im in PA.

Put sprigs in a salad. Salad greens don't have to be 100% lettuce.

Make tabouli. You can make tabouli with roasted
cauliflower instead of bulgur, which might be easier for you to find.

Cindy Hamilton

In article >,
says...

The parsley is one bunch.
I use parsley in soups but it is usually a dehy. What can I do special
with fresh before it decays?

I'd probably make kedgeree.

other ideas

https://www.thekitchn.com/10-delicio...up-a-bunch-of-
parsley-246217

Janet UK

On Tue, 9 Apr 2019 15:08:13 -0700 (PDT), Thomas >
wrote:

>With shrooms my friend brought tons of other. Bell peppers, green onions, spinach and parsley. The parsley is one bunch. I use parsley in soups but it is usually a dehy. What can I do special with fresh before it decays? I trimmed it out and have 2 cups not flattened or better.
>
>She paid .39 lb for the nicest bell peppers ever. Somewhere in NJ. Im in PA.


parsley is very overrated

--

____/~~~sine qua non~~~\____

On Wednesday, April 10, 2019 at 8:44:25 AM UTC-4, wrote:
> On Tue, 9 Apr 2019 15:08:13 -0700 (PDT), Thomas >
> wrote:
>
> >With shrooms my friend brought tons of other. Bell peppers, green onions, spinach and parsley. The parsley is one bunch. I use parsley in soups but it is usually a dehy. What can I do special with fresh before it decays? I trimmed it out and have 2 cups not flattened or better.
> >
> >She paid .39 lb for the nicest bell peppers ever. Somewhere in NJ. Im in PA.
>
>
> parsley is very overrated

You're entitled to your opinion. In my view, parsley is
underrated.

Cindy Hamilton

On Wed, 10 Apr 2019 03:13:50 -0700 (PDT), Cindy Hamilton
> wrote:

>On Tuesday, April 9, 2019 at 6:08:16 PM UTC-4, Thomas wrote:
>> With shrooms my friend brought tons of other. Bell peppers, green onions, spinach and parsley. The parsley is one bunch. I use parsley in soups but it is usually a dehy. What can I do special with fresh before it decays? I trimmed it out and have 2 cups not flattened or better.
>>
>> She paid .39 lb for the nicest bell peppers ever. Somewhere in NJ. Im in PA.
>
>Put sprigs in a salad. Salad greens don't have to be 100% lettuce.
>
>Make tabouli. You can make tabouli with roasted
>cauliflower instead of bulgur, which might be easier for you to find.
>
>Cindy Hamilton

If it wasn't for the mint I would make tabouli. I really like mint,
just not in those quantities. I just want to find a bit of mint
occasionally, not have a mouthful every bite. To me it is like having
every bite full of something like rosemary.
Janet US

On Wed, 10 Apr 2019 06:36:20 -0700 (PDT), Cindy Hamilton
> wrote:

>On Wednesday, April 10, 2019 at 8:44:25 AM UTC-4, wrote:
>> On Tue, 9 Apr 2019 15:08:13 -0700 (PDT), Thomas >
>> wrote:
>>
>> >With shrooms my friend brought tons of other. Bell peppers, green onions, spinach and parsley. The parsley is one bunch. I use parsley in soups but it is usually a dehy. What can I do special with fresh before it decays? I trimmed it out and have 2 cups not flattened or better.
>> >
>> >She paid .39 lb for the nicest bell peppers ever. Somewhere in NJ. Im in PA.
>>
>>
>> parsley is very overrated
>
>You're entitled to your opinion. In my view, parsley is
>underrated.
>
>Cindy Hamilton

I agree. Especially if you grow your own parsley. Straight from the
garden it is a real taste treat.
Janet US

On 2019-04-10 10:53 a.m., U.S. Janet B. wrote:
> On Wed, 10 Apr 2019 06:36:20 -0700 (PDT), Cindy Hamilton
> > wrote:
>
>
>
>> You're entitled to your opinion. In my view, parsley is
>> underrated.
>>
>> Cindy Hamilton
>
> I agree. Especially if you grow your own parsley. Straight from the
> garden it is a real taste treat.

True, and it is possible to use too much parsley.

On Wednesday, April 10, 2019 at 10:50:36 AM UTC-4, U.S. Janet B. wrote:
> On Wed, 10 Apr 2019 03:13:50 -0700 (PDT), Cindy Hamilton
> > wrote:
>
> >On Tuesday, April 9, 2019 at 6:08:16 PM UTC-4, Thomas wrote:
> >> With shrooms my friend brought tons of other. Bell peppers, green onions, spinach and parsley. The parsley is one bunch. I use parsley in soups but it is usually a dehy. What can I do special with fresh before it decays? I trimmed it out and have 2 cups not flattened or better.
> >>
> >> She paid .39 lb for the nicest bell peppers ever. Somewhere in NJ. Im in PA.
> >
> >Put sprigs in a salad. Salad greens don't have to be 100% lettuce.
> >
> >Make tabouli. You can make tabouli with roasted
> >cauliflower instead of bulgur, which might be easier for you to find.
> >
> >Cindy Hamilton
>
> If it wasn't for the mint I would make tabouli. I really like mint,
> just not in those quantities. I just want to find a bit of mint
> occasionally, not have a mouthful every bite. To me it is like having
> every bite full of something like rosemary.
> Janet US

Leave the mint out or reduce it. My husband doesn't like it,
so I use just a teeny bit and mince it very finely.

Cindy Hamilton

On 4/10/2019 8:53 AM, U.S. Janet B. wrote:

> I agree. Especially if you grow your own parsley. Straight from the
> garden it is a real taste treat.

"Parsley" is what got me started on "organic".

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".

I'm sure most of you know the story, as I've repeated it often enough.
Try the "organic" offerings (if yer fave store has 'em), as organic is
NOT always the best choice.

nb

"U.S. Janet B." wrote:
>
> If it wasn't for the mint I would make tabouli. I really like mint,
> just not in those quantities. I just want to find a bit of mint
> occasionally, not have a mouthful every bite. To me it is like having
> every bite full of something like rosemary.

Several years ago, I made a potato salad and used way too much
dill. I used dried vs fresh and I got the equivalent wrong. OMG,
it was awful. I haven't used any dill ever since. lol

Thomas wrote:
>
> With shrooms my friend brought tons of other. Bell peppers, green onions, spinach and parsley. The parsley is one bunch. I use parsley in soups but it is usually a dehy. What can I do special with fresh before it decays? I trimmed it out and have 2 cups not flattened or better.

Before the fresh parsley rots, freeze it or dehydrate it. No need
to waste it.

On Wed, 10 Apr 2019 08:18:26 -0700 (PDT), Cindy Hamilton
> wrote:

>On Wednesday, April 10, 2019 at 10:50:36 AM UTC-4, U.S. Janet B. wrote:
>> On Wed, 10 Apr 2019 03:13:50 -0700 (PDT), Cindy Hamilton
>> > wrote:
>>
>> >On Tuesday, April 9, 2019 at 6:08:16 PM UTC-4, Thomas wrote:
>> >> With shrooms my friend brought tons of other. Bell peppers, green onions, spinach and parsley. The parsley is one bunch. I use parsley in soups but it is usually a dehy. What can I do special with fresh before it decays? I trimmed it out and have 2 cups not flattened or better.
>> >>
>> >> She paid .39 lb for the nicest bell peppers ever. Somewhere in NJ. Im in PA.
>> >
>> >Put sprigs in a salad. Salad greens don't have to be 100% lettuce.
>> >
>> >Make tabouli. You can make tabouli with roasted
>> >cauliflower instead of bulgur, which might be easier for you to find.
>> >
>> >Cindy Hamilton
>>
>> If it wasn't for the mint I would make tabouli. I really like mint,
>> just not in those quantities. I just want to find a bit of mint
>> occasionally, not have a mouthful every bite. To me it is like having
>> every bite full of something like rosemary.
>> Janet US
>
>Leave the mint out or reduce it. My husband doesn't like it,
>so I use just a teeny bit and mince it very finely.
>
>Cindy Hamilton

o.k., but then, is it really tabouli? ;-)

On Wednesday, April 10, 2019 at 11:36:40 AM UTC-4, notbob wrote:
> On 4/10/2019 8:53 AM, U.S. Janet B. wrote:
>
> > I agree. Especially if you grow your own parsley. Straight from the
> > garden it is a real taste treat.
>
> "Parsley" is what got me started on "organic".
>
> 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".
>
> I'm sure most of you know the story, as I've repeated it often enough.
> Try the "organic" offerings (if yer fave store has 'em), as organic is
> NOT always the best choice.
>
> 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

On Wednesday, April 10, 2019 at 11:47:12 AM UTC-4, Gary wrote:
> "U.S. Janet B." wrote:
> >
> > If it wasn't for the mint I would make tabouli. I really like mint,
> > just not in those quantities. I just want to find a bit of mint
> > occasionally, not have a mouthful every bite. To me it is like having
> > every bite full of something like rosemary.
>
> Several years ago, I made a potato salad and used way too much
> dill. I used dried vs fresh and I got the equivalent wrong. OMG,
> it was awful. I haven't used any dill ever since. lol

I like fresh dill, but not dried. My favorite use for fresh dill
is to chop some up and add it when I marinate leftover grilled
salmon in a lemon vinaigrette.

Cindy Hamilton

On Wednesday, April 10, 2019 at 12:24:08 PM UTC-4, U.S. Janet B. wrote:
> On Wed, 10 Apr 2019 08:18:26 -0700 (PDT), Cindy Hamilton
> > wrote:
>
> >On Wednesday, April 10, 2019 at 10:50:36 AM UTC-4, U.S. Janet B. wrote:
> >> On Wed, 10 Apr 2019 03:13:50 -0700 (PDT), Cindy Hamilton
> >> > wrote:
> >>
> >> >On Tuesday, April 9, 2019 at 6:08:16 PM UTC-4, Thomas wrote:
> >> >> With shrooms my friend brought tons of other. Bell peppers, green onions, spinach and parsley. The parsley is one bunch. I use parsley in soups but it is usually a dehy. What can I do special with fresh before it decays? I trimmed it out and have 2 cups not flattened or better.
> >> >>
> >> >> She paid .39 lb for the nicest bell peppers ever. Somewhere in NJ. Im in PA.
> >> >
> >> >Put sprigs in a salad. Salad greens don't have to be 100% lettuce.
> >> >
> >> >Make tabouli. You can make tabouli with roasted
> >> >cauliflower instead of bulgur, which might be easier for you to find.
> >> >
> >> >Cindy Hamilton
> >>
> >> If it wasn't for the mint I would make tabouli. I really like mint,
> >> just not in those quantities. I just want to find a bit of mint
> >> occasionally, not have a mouthful every bite. To me it is like having
> >> every bite full of something like rosemary.
> >> Janet US
> >
> >Leave the mint out or reduce it. My husband doesn't like it,
> >so I use just a teeny bit and mince it very finely.
> >
> >Cindy Hamilton
>
> o.k., but then, is it really tabouli? ;-)

Sure. There are jillions of tabouli recipes without mint.

Authentic? Who cares.

Now we can debate whether tabouli is a parsley salad with bulgur
or a bulgur salad with parsley.

Cindy Hamilton

On 2019-04-10 11:46 a.m., Gary wrote:
> "U.S. Janet B." wrote:
>>
>> If it wasn't for the mint I would make tabouli. I really like mint,
>> just not in those quantities. I just want to find a bit of mint
>> occasionally, not have a mouthful every bite. To me it is like having
>> every bite full of something like rosemary.
>
> Several years ago, I made a potato salad and used way too much
> dill. I used dried vs fresh and I got the equivalent wrong. OMG,
> it was awful. I haven't used any dill ever since. lol
>

Stay away from the Baltic countries. Dill is often the main ingredient
in dishes. Where some people might garnish boiled potatoes with a bit of
dill they would toss a big bunch of it into the cooking water.

On 2019-04-10 12:44 p.m., Cindy Hamilton wrote:
> On Wednesday, April 10, 2019 at 11:36:40 AM UTC-4, notbob wrote:

>> I'm sure most of you know the story, as I've repeated it often enough.
>> Try the "organic" offerings (if yer fave store has 'em), as organic is
>> NOT always the best choice.
>>
>> 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.
>

Flat leaf parsley and cilantro look a lot alike. I pick it and and
smell it. The smell is quite different.

On 2019-04-10 12:45 p.m., Cindy Hamilton wrote:

> I like fresh dill, but not dried. My favorite use for fresh dill
> is to chop some up and add it when I marinate leftover grilled
> salmon in a lemon vinaigrette.
>

I always grow lots of dill in the garden. We usually grill salmon at
least once a week and like to put some fresh dill on top while it is
cooking.

On 4/10/2019 10:59 AM, Dave Smith wrote:

> Flat leaf parsley and cilantro look a lot alike.

Agree!

I've actually corrected my produce guy when he had them wrong. I
"taste" 'em. I went "organic" when flat leaf parsley was "10X" more
flavorful than regular parsley.

nb

On Wed, 10 Apr 2019 13:00:36 -0400, Dave Smith
> wrote:

>On 2019-04-10 12:45 p.m., Cindy Hamilton wrote:
>
>> I like fresh dill, but not dried. My favorite use for fresh dill
>> is to chop some up and add it when I marinate leftover grilled
>> salmon in a lemon vinaigrette.
>>
>
>I always grow lots of dill in the garden. We usually grill salmon at
>least once a week and like to put some fresh dill on top while it is
>cooking.

I am not successful with growing dill -- mostly because of the way our
season goes. Cold and then blazing hot. What I do is buy the bunch
that is available at my supermarket in late summer. I fold it in
half, and first roll up in plastic wrap and then in foil and the
freeze. When I want some dill I grab the frozen stuff and mince what
I want off of the fronds and then re-wrap and put it back in the
freezer. Much more satisfactory than the dried stuff.
Janet US

On Wed, 10 Apr 2019 08:53:03 -0600, U.S. Janet B. >
wrote:

>On Wed, 10 Apr 2019 06:36:20 -0700 (PDT), Cindy Hamilton
> wrote:
>
>>On Wednesday, April 10, 2019 at 8:44:25 AM UTC-4, wrote:
>>> On Tue, 9 Apr 2019 15:08:13 -0700 (PDT), Thomas >
>>> wrote:
>>>
>>> >With shrooms my friend brought tons of other. Bell peppers, green onions, spinach and parsley. The parsley is one bunch. I use parsley in soups but it is usually a dehy. What can I do special with fresh before it decays? I trimmed it out and have 2 cups not flattened or better.
>>> >
>>> >She paid .39 lb for the nicest bell peppers ever. Somewhere in NJ. Im in PA.
>>>
>>>
>>> parsley is very overrated
>>
>>You're entitled to your opinion. In my view, parsley is
>>underrated.
>>
>>Cindy Hamilton
>
>I agree. Especially if you grow your own parsley. Straight from the
>garden it is a real taste treat.
>Janet US

I do grow my own. I give most of it away... it is just so unneeded,
does very little in the way of changing the flavor

--

____/~~~sine qua non~~~\____

On Wed, 10 Apr 2019 09:44:21 -0700 (PDT), Cindy Hamilton
> wrote:

>On Wednesday, April 10, 2019 at 11:36:40 AM UTC-4, notbob wrote:
>> On 4/10/2019 8:53 AM, U.S. Janet B. wrote:
>>
>> > I agree. Especially if you grow your own parsley. Straight from the
>> > garden it is a real taste treat.
>>
>> "Parsley" is what got me started on "organic".
>>
>> 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".
>>
>> I'm sure most of you know the story, as I've repeated it often enough.
>> Try the "organic" offerings (if yer fave store has 'em), as organic is
>> NOT always the best choice.
>>
>> 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

There is always the 3rd option... he lives in an area when the people
are idiots and take stuff of the shelf just to touch it and then just
put it back where ever and they get intermingled

--

____/~~~sine qua non~~~\____

On Wednesday, April 10, 2019 at 1:31:47 PM UTC-4, wrote:
> On Wed, 10 Apr 2019 09:44:21 -0700 (PDT), Cindy Hamilton
> > wrote:
>
> >On Wednesday, April 10, 2019 at 11:36:40 AM UTC-4, notbob wrote:
> >> On 4/10/2019 8:53 AM, U.S. Janet B. wrote:
> >>
> >> > I agree. Especially if you grow your own parsley. Straight from the
> >> > garden it is a real taste treat.
> >>
> >> "Parsley" is what got me started on "organic".
> >>
> >> 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".
> >>
> >> I'm sure most of you know the story, as I've repeated it often enough.
> >> Try the "organic" offerings (if yer fave store has 'em), as organic is
> >> NOT always the best choice.
> >>
> >> 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
>
> There is always the 3rd option... he lives in an area when the people
> are idiots and take stuff of the shelf just to touch it and then just
> put it back where ever and they get intermingled

Anybody who can't tell cilantro from flat-leaf parsley just
isn't trying. The leaves are noticeably different to anyone
who isn't completely oblivious.

Cindy Hamilton

Cindy Hamilton > wrote:
> On Wednesday, April 10, 2019 at 1:31:47 PM UTC-4, wrote:
>> On Wed, 10 Apr 2019 09:44:21 -0700 (PDT), Cindy Hamilton
>> > wrote:
>>
>>> On Wednesday, April 10, 2019 at 11:36:40 AM UTC-4, notbob wrote:
>>>> On 4/10/2019 8:53 AM, U.S. Janet B. wrote:
>>>>
>>>>> I agree. Especially if you grow your own parsley. Straight from the
>>>>> garden it is a real taste treat.
>>>>
>>>> "Parsley" is what got me started on "organic".
>>>>
>>>> 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".
>>>>
>>>> I'm sure most of you know the story, as I've repeated it often enough.
>>>> Try the "organic" offerings (if yer fave store has 'em), as organic is
>>>> NOT always the best choice.
>>>>
>>>> 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
>>
>> There is always the 3rd option... he lives in an area when the people
>> are idiots and take stuff of the shelf just to touch it and then just
>> put it back where ever and they get intermingled
>
> Anybody who can't tell cilantro from flat-leaf parsley just
> isn't trying. The leaves are noticeably different to anyone
> who isn't completely oblivious.
>
> Cindy Hamilton
>
>

Agreed.

On Wed, 10 Apr 2019 10:40:29 -0700 (PDT), Cindy Hamilton
> wrote:

>On Wednesday, April 10, 2019 at 1:31:47 PM UTC-4, wrote:
>> On Wed, 10 Apr 2019 09:44:21 -0700 (PDT), Cindy Hamilton
>> > wrote:
>>
>> >On Wednesday, April 10, 2019 at 11:36:40 AM UTC-4, notbob wrote:
>> >> On 4/10/2019 8:53 AM, U.S. Janet B. wrote:
>> >>
>> >> > I agree. Especially if you grow your own parsley. Straight from the
>> >> > garden it is a real taste treat.
>> >>
>> >> "Parsley" is what got me started on "organic".
>> >>
>> >> 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".
>> >>
>> >> I'm sure most of you know the story, as I've repeated it often enough.
>> >> Try the "organic" offerings (if yer fave store has 'em), as organic is
>> >> NOT always the best choice.
>> >>
>> >> 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
>>
>> There is always the 3rd option... he lives in an area when the people
>> are idiots and take stuff of the shelf just to touch it and then just
>> put it back where ever and they get intermingled
>
>Anybody who can't tell cilantro from flat-leaf parsley just
>isn't trying. The leaves are noticeably different to anyone
>who isn't completely oblivious.

Notice where I said the word idiots...
>
>Cindy Hamilton

--

____/~~~sine qua non~~~\____

On 2019-04-10 1:19 p.m., U.S. Janet B. wrote:
> On Wed, 10 Apr 2019 13:00:36 -0400, Dave Smith

>> I always grow lots of dill in the garden. We usually grill salmon at
>> least once a week and like to put some fresh dill on top while it is
>> cooking.
>
> I am not successful with growing dill -- mostly because of the way our
> season goes. Cold and then blazing hot. What I do is buy the bunch
> that is available at my supermarket in late summer. I fold it in
> half, and first roll up in plastic wrap and then in foil and the
> freeze. When I want some dill I grab the frozen stuff and mince what
> I want off of the fronds and then re-wrap and put it back in the
> freezer. Much more satisfactory than the dried stuff.

I have no problem growing it. We have sandy loam, winter temperatures
that rarely go below -0 F and summers in the 80s. My only problem is
that the stuff I grow looks different from the stuff I buy. It is a
paler green and much less lush looking. It tastes the same. I have to
remember to trim it back frequently to stop it from bolting.

On Wednesday, April 10, 2019 at 2:40:36 PM UTC-4, wrote:
> On Wed, 10 Apr 2019 10:40:29 -0700 (PDT), Cindy Hamilton
> > wrote:
>
> >On Wednesday, April 10, 2019 at 1:31:47 PM UTC-4, wrote:
> >> On Wed, 10 Apr 2019 09:44:21 -0700 (PDT), Cindy Hamilton
> >> > wrote:
> >>
> >> >On Wednesday, April 10, 2019 at 11:36:40 AM UTC-4, notbob wrote:
> >> >> On 4/10/2019 8:53 AM, U.S. Janet B. wrote:
> >> >>
> >> >> > I agree. Especially if you grow your own parsley. Straight from the
> >> >> > garden it is a real taste treat.
> >> >>
> >> >> "Parsley" is what got me started on "organic".
> >> >>
> >> >> 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".
> >> >>
> >> >> I'm sure most of you know the story, as I've repeated it often enough.
> >> >> Try the "organic" offerings (if yer fave store has 'em), as organic is
> >> >> NOT always the best choice.
> >> >>
> >> >> 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
> >>
> >> There is always the 3rd option... he lives in an area when the people
> >> are idiots and take stuff of the shelf just to touch it and then just
> >> put it back where ever and they get intermingled
> >
> >Anybody who can't tell cilantro from flat-leaf parsley just
> >isn't trying. The leaves are noticeably different to anyone
> >who isn't completely oblivious.
>
> Notice where I said the word idiots...

I noticed. The people who put the stuff back in the wrong
place might not be the idiots who can't tell one from the other.
They might just be lazy jerks.

It's the responsibility of the buyer to make sure he's getting
what he intended, regardless of how badly stocked something it.

Cindy Hamilton

On Wed, 10 Apr 2019 12:06:28 -0700 (PDT), Cindy Hamilton
> wrote:

>On Wednesday, April 10, 2019 at 2:40:36 PM UTC-4, wrote:
>> On Wed, 10 Apr 2019 10:40:29 -0700 (PDT), Cindy Hamilton
>> > wrote:
>>
>> >On Wednesday, April 10, 2019 at 1:31:47 PM UTC-4, wrote:
>> >>
>> >> There is always the 3rd option... he lives in an area when the people
>> >> are idiots and take stuff of the shelf just to touch it and then just
>> >> put it back where ever and they get intermingled
>> >
>> >Anybody who can't tell cilantro from flat-leaf parsley just
>> >isn't trying. The leaves are noticeably different to anyone
>> >who isn't completely oblivious.
>>
>> Notice where I said the word idiots...
>
>I noticed. The people who put the stuff back in the wrong
>place might not be the idiots who can't tell one from the other.
>They might just be lazy jerks.
>
>It's the responsibility of the buyer to make sure he's getting
>what he intended, regardless of how badly stocked something it.

Is that in your constitution?

Thanks for all suggestions. I am going with the Persian herb frittata found in Janet's link.
Freezing was also in mind as suggested.

Side note on dill. We grow (it grows) beautifully. My pickle recipe made it into Taste of Home hardcover cookbook. Nothing special but here it is.

Half tsp mckormic pickle spice
1 cup vinegar
1 third cup kosher salt
1 half cup sugar
2 q water
Ton of trimmed dill
Half ton of garlic
Kirbys cut in 4 or 6 pcs

You know the rest. Simmer 20, cool for 10, dump into jars with kirbys in them.

My 24 hour pickles.

Dave Smith wrote:
>
> I have no problem growing it. We have sandy loam, winter temperatures
> that rarely go below -0 F and summers in the 80s. My only problem is
> that the stuff I grow looks different from the stuff I buy. It is a
> paler green and much less lush looking. It tastes the same.

Sounds like a fertilizer issue to me.
I think it's higher nitrogen count that promotes leaf growth?

Looked it up:

"Nitrogen regulates the growth of stems and leafy green foliage.
Feeding your plants with a fertilizer high in nitrogen promotes
rapid growth in leaves and stems. The plants that benefit the
most from nitrogen are grasses, herbs and leafy vegetables."

On Wednesday, April 10, 2019 at 3:10:30 PM UTC-4, Bruce wrote:
> On Wed, 10 Apr 2019 12:06:28 -0700 (PDT), Cindy Hamilton
> > wrote:
>
> >On Wednesday, April 10, 2019 at 2:40:36 PM UTC-4, wrote:
> >> On Wed, 10 Apr 2019 10:40:29 -0700 (PDT), Cindy Hamilton
> >> > wrote:
> >>
> >> >On Wednesday, April 10, 2019 at 1:31:47 PM UTC-4, wrote:
> >> >>
> >> >> There is always the 3rd option... he lives in an area when the people
> >> >> are idiots and take stuff of the shelf just to touch it and then just
> >> >> put it back where ever and they get intermingled
> >> >
> >> >Anybody who can't tell cilantro from flat-leaf parsley just
> >> >isn't trying. The leaves are noticeably different to anyone
> >> >who isn't completely oblivious.
> >>
> >> Notice where I said the word idiots...
> >
> >I noticed. The people who put the stuff back in the wrong
> >place might not be the idiots who can't tell one from the other.
> >They might just be lazy jerks.
> >
> >It's the responsibility of the buyer to make sure he's getting
> >what he intended, regardless of how badly stocked something it.
>
> Is that in your constitution?

Just common sense.

Cindy Hamilton

On Thu, 11 Apr 2019 05:10:24 +1000, Bruce >
wrote:

>On Wed, 10 Apr 2019 12:06:28 -0700 (PDT), Cindy Hamilton
> wrote:
>
>>On Wednesday, April 10, 2019 at 2:40:36 PM UTC-4, wrote:
>>> On Wed, 10 Apr 2019 10:40:29 -0700 (PDT), Cindy Hamilton
>>> > wrote:
>>>
>>> >On Wednesday, April 10, 2019 at 1:31:47 PM UTC-4, wrote:
>>> >>
>>> >> There is always the 3rd option... he lives in an area when the people
>>> >> are idiots and take stuff of the shelf just to touch it and then just
>>> >> put it back where ever and they get intermingled
>>> >
>>> >Anybody who can't tell cilantro from flat-leaf parsley just
>>> >isn't trying. The leaves are noticeably different to anyone
>>> >who isn't completely oblivious.
>>>
>>> Notice where I said the word idiots...
>>
>>I noticed. The people who put the stuff back in the wrong
>>place might not be the idiots who can't tell one from the other.
>>They might just be lazy jerks.
>>
>>It's the responsibility of the buyer to make sure he's getting
>>what he intended, regardless of how badly stocked something it.
>
>Is that in your constitution?

Article 512 section 7 sub section b paragraph 3 sub paragraph L2
sentence 54 words 8-12 "Idiots should never leave their homes"

--

Christians are far too stupid to be classified as stupid

On Wed, 10 Apr 2019 15:11:42 -0500,
wrote:

>On Thu, 11 Apr 2019 05:10:24 +1000, Bruce >
>wrote:
>
>>On Wed, 10 Apr 2019 12:06:28 -0700 (PDT), Cindy Hamilton
> wrote:
>>
>>>On Wednesday, April 10, 2019 at 2:40:36 PM UTC-4, wrote:
>>>> On Wed, 10 Apr 2019 10:40:29 -0700 (PDT), Cindy Hamilton
>>>> > wrote:
>>>>
>>>> >On Wednesday, April 10, 2019 at 1:31:47 PM UTC-4, wrote:
>>>> >>
>>>> >> There is always the 3rd option... he lives in an area when the people
>>>> >> are idiots and take stuff of the shelf just to touch it and then just
>>>> >> put it back where ever and they get intermingled
>>>> >
>>>> >Anybody who can't tell cilantro from flat-leaf parsley just
>>>> >isn't trying. The leaves are noticeably different to anyone
>>>> >who isn't completely oblivious.
>>>>
>>>> Notice where I said the word idiots...
>>>
>>>I noticed. The people who put the stuff back in the wrong
>>>place might not be the idiots who can't tell one from the other.
>>>They might just be lazy jerks.
>>>
>>>It's the responsibility of the buyer to make sure he's getting
>>>what he intended, regardless of how badly stocked something it.
>>
>>Is that in your constitution?
>
>Article 512 section 7 sub section b paragraph 3 sub paragraph L2
>sentence 54 words 8-12 "Idiots should never leave their homes"

The streets would be rather empty if that was enforced.

>Christians are far too stupid to be classified as stupid

Your atheism is a belief, so you're a believer.

On Thu, 11 Apr 2019 06:27:39 +1000, Bruce >
wrote:

>On Wed, 10 Apr 2019 15:11:42 -0500,
wrote:
>
>>On Thu, 11 Apr 2019 05:10:24 +1000, Bruce >
>>wrote:
>>
>>>On Wed, 10 Apr 2019 12:06:28 -0700 (PDT), Cindy Hamilton
> wrote:
>>>
>>>>On Wednesday, April 10, 2019 at 2:40:36 PM UTC-4, wrote:
>>>>> On Wed, 10 Apr 2019 10:40:29 -0700 (PDT), Cindy Hamilton
>>>>> > wrote:
>>>>>
>>>>> >On Wednesday, April 10, 2019 at 1:31:47 PM UTC-4, wrote:
>>>>> >>
>>>>> >> There is always the 3rd option... he lives in an area when the people
>>>>> >> are idiots and take stuff of the shelf just to touch it and then just
>>>>> >> put it back where ever and they get intermingled
>>>>> >
>>>>> >Anybody who can't tell cilantro from flat-leaf parsley just
>>>>> >isn't trying. The leaves are noticeably different to anyone
>>>>> >who isn't completely oblivious.
>>>>>
>>>>> Notice where I said the word idiots...
>>>>
>>>>I noticed. The people who put the stuff back in the wrong
>>>>place might not be the idiots who can't tell one from the other.
>>>>They might just be lazy jerks.
>>>>
>>>>It's the responsibility of the buyer to make sure he's getting
>>>>what he intended, regardless of how badly stocked something it.
>>>
>>>Is that in your constitution?
>>
>>Article 512 section 7 sub section b paragraph 3 sub paragraph L2
>>sentence 54 words 8-12 "Idiots should never leave their homes"
>
>The streets would be rather empty if that was enforced.
>
>>Christians are far too stupid to be classified as stupid
>
>Your atheism is a belief, so you're a believer.

Oh so incorrect.... Atheism is in fact a lack of belief.

What you are saying the same as having no belief in santa claus is a
belief

--

____/~~~sine qua non~~~\____

On Wed, 10 Apr 2019 15:48:32 -0500,
wrote:

>On Thu, 11 Apr 2019 06:27:39 +1000, Bruce >
>wrote:
>
>>On Wed, 10 Apr 2019 15:11:42 -0500,
wrote:
>>
>>>On Thu, 11 Apr 2019 05:10:24 +1000, Bruce >
>>>wrote:
>>>
>>>>On Wed, 10 Apr 2019 12:06:28 -0700 (PDT), Cindy Hamilton
> wrote:
>>>>
>>>>>On Wednesday, April 10, 2019 at 2:40:36 PM UTC-4, wrote:
>>>>>> On Wed, 10 Apr 2019 10:40:29 -0700 (PDT), Cindy Hamilton
>>>>>> > wrote:
>>>>>>
>>>>>> >On Wednesday, April 10, 2019 at 1:31:47 PM UTC-4, wrote:
>>>>>> >>
>>>>>> >> There is always the 3rd option... he lives in an area when the people
>>>>>> >> are idiots and take stuff of the shelf just to touch it and then just
>>>>>> >> put it back where ever and they get intermingled
>>>>>> >
>>>>>> >Anybody who can't tell cilantro from flat-leaf parsley just
>>>>>> >isn't trying. The leaves are noticeably different to anyone
>>>>>> >who isn't completely oblivious.
>>>>>>
>>>>>> Notice where I said the word idiots...
>>>>>
>>>>>I noticed. The people who put the stuff back in the wrong
>>>>>place might not be the idiots who can't tell one from the other.
>>>>>They might just be lazy jerks.
>>>>>
>>>>>It's the responsibility of the buyer to make sure he's getting
>>>>>what he intended, regardless of how badly stocked something it.
>>>>
>>>>Is that in your constitution?
>>>
>>>Article 512 section 7 sub section b paragraph 3 sub paragraph L2
>>>sentence 54 words 8-12 "Idiots should never leave their homes"
>>
>>The streets would be rather empty if that was enforced.
>>
>>>Christians are far too stupid to be classified as stupid
>>
>>Your atheism is a belief, so you're a believer.
>
>Oh so incorrect.... Atheism is in fact a lack of belief.

We're like ants that spend their entire lives in a bucket. But we all
have theories about what's outside of the bucket and why the bucket is
there in the first place. All those theories are beliefs.

On 4/10/2019 5:06 PM, Bruce wrote:
> On Wed, 10 Apr 2019 15:48:32 -0500,
> wrote:
>
>> On Thu, 11 Apr 2019 06:27:39 +1000, Bruce >
>> wrote:
>>
>>> On Wed, 10 Apr 2019 15:11:42 -0500,
>>> wrote:
>>>
>>>> On Thu, 11 Apr 2019 05:10:24 +1000, Bruce >
>>>> wrote:
>>>>
>>>>> On Wed, 10 Apr 2019 12:06:28 -0700 (PDT), Cindy Hamilton
>>>>> > wrote:
>>>>>
>>>>>> On Wednesday, April 10, 2019 at 2:40:36 PM UTC-4, wrote:
>>>>>>> On Wed, 10 Apr 2019 10:40:29 -0700 (PDT), Cindy Hamilton
>>>>>>> > wrote:
>>>>>>>
>>>>>>>> On Wednesday, April 10, 2019 at 1:31:47 PM UTC-4, wrote:
>>>>>>>>>
>>>>>>>>> There is always the 3rd option... he lives in an area when the people
>>>>>>>>> are idiots and take stuff of the shelf just to touch it and then just
>>>>>>>>> put it back where ever and they get intermingled
>>>>>>>>
>>>>>>>> Anybody who can't tell cilantro from flat-leaf parsley just
>>>>>>>> isn't trying. The leaves are noticeably different to anyone
>>>>>>>> who isn't completely oblivious.
>>>>>>>
>>>>>>> Notice where I said the word idiots...
>>>>>>
>>>>>> I noticed. The people who put the stuff back in the wrong
>>>>>> place might not be the idiots who can't tell one from the other.
>>>>>> They might just be lazy jerks.
>>>>>>
>>>>>> It's the responsibility of the buyer to make sure he's getting
>>>>>> what he intended, regardless of how badly stocked something it.
>>>>>
>>>>> Is that in your constitution?
>>>>
>>>> Article 512 section 7 sub section b paragraph 3 sub paragraph L2
>>>> sentence 54 words 8-12 "Idiots should never leave their homes"
>>>
>>> The streets would be rather empty if that was enforced.
>>>
>>>> Christians are far too stupid to be classified as stupid
>>>
>>> Your atheism is a belief, so you're a believer.
>>
>> Oh so incorrect.... Atheism is in fact a lack of belief.
>
> We're like ants that spend their entire lives in a bucket. But we all
> have theories about what's outside of the bucket and why the bucket is
> there in the first place. All those theories are beliefs.
>

Atheism is just a different belief but killerboy won't admit he is no
different than millions of others. What is important to him is calling
attention to himself.