On Thursday, September 18, 2014 10:36:39 AM UTC-6, Julie Bove wrote:
> "notbob" > wrote in message
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> ...
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> > On 2014-09-17, JohnJohn > wrote:
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> >
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> >> On Wed, 17 Sep 2014 16:52:31 -0600, Mayo > wrote:
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> >
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> >>>The scrubby stuff used for plate decor is nasty.
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> >
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> >> I agree.
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> >
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> > I think this is more to do with our crappy industrial food raising
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> > methods than the herb, itself. Both sprmkt flat-leaf parsely and
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> > cilantro are now so ridiculously tasteless, it's hard to tell 'em
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> > apart, even by actually chewing them. Commercial flat leaf parsely
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> > has become so insipid, I will occasionally use curly parsely for its
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> > flavor, which is all-to-often more representative of the plant's
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> > savor. It's also how I became savvy to "organic" produce. I tried a
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> > bunch of organic parsely and was shocked at how much natural flavor it
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> > effused.
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> >
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> > nb
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> Has the price of parsley gone up where you are? I just bought some curly
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> and was shocked to see that it was $1.59. The cashier thought it was a
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> mistake and double checked the price. I don't buy it often but I think I
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> usually pay more like 59 to 79 cents for it. I just prefer the fresh in
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> pasta salad. Otherwise I would have not bought it at that price.

What is so great about parsley? Never in my entire life have I witnessed anyone actually relishing it. I would rather eat pigweed than parsley...yuck, puke.