You spelled evils wrong. ![]() |
It's not high in anything if you add "just a bit". Parsley isn't homeopathic. |
Are you one of those people who thinks that cilantro tastes like soap? Seriously, the first time I knowingly had cilantro I was in grad school. I spent a couple of months stir frying or sprinkling it on everything that wasn’t a sweet dessert. lol I feel you though. I think anise is evil. |
I have a theory that parsley was the sh@&t until other fresh green herbs came onto the scene. It was bright green, had a fragrance, but the flavor and aroma is vastly inferior to cilantro, sage, mint, basil, Thai basil, etc. it kind of says 80’s restaurant meal or airplane food when you see a sprig of parsley on an entree. |
Them's fightin words, OP! I love parsley. Always have a glass of water with a bunch of fresh parsley in the fridge. (I can't grow it fast enough.) As everyone else said, used correctly, it's the exact right thing. Have you ever had chimichurri? or tabouleh?
It is NOT a catch-all green thing. You wouldn't use it in place of thai basil, or mint, or dill, or cilantro if that's your jam (I loathe cilantro-- it ruins everything it touches, but I recognize I"m in the minority here.) I definitely don't understand dried parsley. That's nothing but decor. |
I love flat leaf parsley!! Curly parsley can rot in the compost, but flat leaf is nice. I love a good chimichurri, or adding a bunch to a salad. |
Err no. Longevity is not based on caloric restrictions, and Mediterranean diet heavy in parsley are not low cal. They are full of healthy fats and carbs. |
It is because you are a bad cook. |
New poster. I grow my own because it is a host plant for some butterflies. I agree with op. It does not have a pleasant taste. I never add it to any recipe. |