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This entry was posted on November 10, 2011 by .
Although the bright emerald color of curly parsley is more attractive as a garnish, the more intensely-flavored and robust “flat” Italian parsley is generally the choice for cooking. French cooks make a bouquet garni by tying together (or wrapping in cheese cloth) Italian parsley, bay and thyme to slow-cook with soups and stews. Both types of parsley add subtle interest to tossed green salad, but I would give the nod to Italian parsley when preparing the tasty and nourishing tabbouleh, a Middle Eastern salad based on cooked bulgar wheat (you can buy tabbouleh mix in the supermarket). Try it!
This entry was posted in Indoor Gardening Tips on November 10, 2011 by .
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