an introduction to parsley!
Aug. 5th, 2016 11:02 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
toadetteday 002
while i'm not going to take notes on parsley's health benefits and medicinal properties just yet, i would like to mention that i think i'm developing an affinity for munching on this particular herb.
i don't quite remember what it tastes like in dried form. i don't think there's too much a difference (flavor intensity aside), though i could have just been using old parsley flakes. if i'm correct it has a very mild taste but munching on the whole leaves is pretty fun! i like how it tastes with warm melted cheese. of course i let the cheese cool off a bit and refrained from too much mixing so it didn't get soggy or diminish the fresh taste.
today i also cracked open my encyclopedia of herbs, spices, and flavorings book. lo and behold, the second time around i actually flipped straight to parsley. funny how that works!
i'm starting to become more familiar with parsley. i can almost recognize it on sight, but i still have a long ways to go. until my seeds come in and i incorporate more herbs into my cooking i think parsley's gonna be my short term best friend. toodles!
while i'm not going to take notes on parsley's health benefits and medicinal properties just yet, i would like to mention that i think i'm developing an affinity for munching on this particular herb.
i don't quite remember what it tastes like in dried form. i don't think there's too much a difference (flavor intensity aside), though i could have just been using old parsley flakes. if i'm correct it has a very mild taste but munching on the whole leaves is pretty fun! i like how it tastes with warm melted cheese. of course i let the cheese cool off a bit and refrained from too much mixing so it didn't get soggy or diminish the fresh taste.
today i also cracked open my encyclopedia of herbs, spices, and flavorings book. lo and behold, the second time around i actually flipped straight to parsley. funny how that works!
i'm starting to become more familiar with parsley. i can almost recognize it on sight, but i still have a long ways to go. until my seeds come in and i incorporate more herbs into my cooking i think parsley's gonna be my short term best friend. toodles!
