A childhood comfort food was my grandma's parsley soup. It used her garden flat leaf and was just tons of minced parsley in a roux base that she started with finely minced onion and margarine (a war holdover). Einbren like this bhttps://www.kitchenproject.com/german/recipes/Suppe/Einebrennsuppe/index.htmDrying parsley to me is the same as pitching it - no real decent taste. I will also tie up bundles and freeze "as-is" to toss in liquidy preps. Imparts flavor subtly. Fish out before serving. If it is flat leaf it works well as a salad green. Tough stems can be frozen for above noted use.
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A childhood comfort food was my grandma's parsley soup. It used her garden flat leaf and was just tons of minced parsley in a roux base that she started with finely minced onion and margarine (a war holdover). Einbren like this bhttps://www.kitchenproject.com/german/recipes/Suppe/Einebrennsuppe/index.htmDrying parsley to me is the same as pitching it - no real decent taste. I will also pie up bundles and freeze "as-is" to toss in liquidy preps. Imparts flavor subtly. Fish out before serving. If it is flat leaf it works well as a salad green. Tough stems can be frozen for above noted use.
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