Does parsley have a different taste in Argentina?

I had oregano in Nice France and it is distinctly more "mintier"
tasting that American had Mexican or Greek Oregano.

So I ask someone (anyone) who has been to Argentina and the States,
does parsley taste different in those two places?

wrote:
> Does parsley have a different taste in Argentina?
Possibly, most of the parsley I've eaten in chimichurri is ordinary flat
leaf parsley, sometimes known as Italian parsley. I find it has a
stronger flavor than the curly parsley normally seen as a garnish in
restaurants.
>
> I had oregano in Nice France and it is distinctly more "mintier"
> tasting that American had Mexican or Greek Oregano.
Mexican oregano is not a true oregano, it's Latin name is Lippia
graveolens and it is a member of the family Verbinaecea, closely related
to Lemon verbena. Greek oregano, like the other Mediterranean oreganos
is Origanum vulgare which, IIRC, is the Latin for oregano vulgar or
ordinary. Most of the oregano bought in American supermarkets is Spanish
oregano and there is a similar taste in all of the true oreganos.

Your oregano in Nice may have actually been ordinary mint, I've had
French dishes that were made with mint, which is a common Mediterranean
culinary herb.

I grow two types of mint, both Greek and Spanish oregano, flat leaf and
curly parsley and other herbs. Frankly I can't tell much difference
between the Greek and Spanish oreganos, I like flat leaf parsley and
consider curly parsley to be fit for decoration only. I keep Mexican
oregano in the spice cabinet to use in certain Mexican dishes but don't
think it tastes anything like true oregano. HTH

George
>
> So I ask someone (anyone) who has been to Argentina and the States,
> does parsley taste different in those two places?

Yes, but my question remains:

Has anyone eaten parsley in the Argentine and in the United States and
can you compare and contrast the two?

George Shirley wrote:
> wrote:
>> Does parsley have a different taste in Argentina?
> Possibly, most of the parsley I've eaten in chimichurri is ordinary flat
> leaf parsley, sometimes known as Italian parsley. I find it has a
> stronger flavor than the curly parsley normally seen as a garnish in
> restaurants.
>>
>> I had oregano in Nice France and it is distinctly more "mintier"
>> tasting that American had Mexican or Greek Oregano.
> Mexican oregano is not a true oregano, it's Latin name is Lippia
> graveolens and it is a member of the family Verbinaecea, closely related
> to Lemon verbena. Greek oregano, like the other Mediterranean oreganos
> is Origanum vulgare which, IIRC, is the Latin for oregano vulgar or
> ordinary. Most of the oregano bought in American supermarkets is Spanish
> oregano and there is a similar taste in all of the true oreganos.


I learn something new every day -- whether I want to or not. :-)

>
> Your oregano in Nice may have actually been ordinary mint, I've had
> French dishes that were made with mint, which is a common Mediterranean
> culinary herb.

I sometimes use dried mint in place of bay leaf. I learned that from
watching Justin Wilson; not necessarily the bay leaf part, but about
using dried mint in savory dishes.

Bob