On 5/24/2012 7:25 PM, Melba's Jammin' wrote:
> In ws.com>,
> George > wrote:
>
>> On 5/23/2012 9:15 AM, Melba's Jammin' wrote:
>>> How much will get out of 16 jars, Susan? And what in sam hill will you
>>> do with all of it? Gifts? Do you dry parsley? I've only ever thought
>>> dried parsley was good for garnishing potato salad. :-\
>
>> I also dry parsley, add it to soups and stews in the winter when there
>> is no fresh. Dried herbs have a stronger flavor than fresh and you can
>> also use less at a time.
>
> Sorry, Jorge, I'm standing by my opinion that dried parsley is good only
> for garnishing potato salad. You're wrong. I'm right. '-) If you
> can't find fresh parsley in your local supermarket in the winter,
> Sulphur is in bad shape!<grin> I can find it up here in south Canada
> year round -- for less than a buck for a bunch that will last a month,
> properly cared for.
>>
>> Boo hoo, most of our oregano quit growing when we had the two-year
>> drought, finally had to actually buy some for the first time in twenty
>> odd years. Now that we're getting normal rain both my Greek and Spanish
>> oregano are coming back.
>
> Heh!! Dormant, eh? Good on ya!
We took an Aegean Sea cruise in 1985, lots of little islands that the
cruise ship got close to that we could see the wild oregano growing on
them. Only fresh water the stuff got was the odd rain shower. Herbs have
to be tough to survive.

Always wondered what the first human thought as he or, more likely, she
took a bite of a new herb. And who learned to combine which herb with
certain meats and other dishes?

You gotta wonder.