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Old 06-13-2009, 10:10 PM   #11
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I don't know if I would ever use mint, but I wish I had planted some parsley. It seems like a lot of recipes call for it.
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Old 06-13-2009, 10:19 PM   #12
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I grow sweet basil and parsley every year...those are two herbs that are really best fresh. You can grow them in pots, but they do a lot better in the ground.
While basil blooms are tasty on salads, it's best not to let it bloom until just before frost. Give you herbs frequent haircuts...the more you cut, the more you get...within reason, of course. Pick the leaves off AFTER you cut them.

Mint is another thing...I'll talk to you later about that.
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Old 06-14-2009, 09:28 AM   #13
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Hey Schoolgirl - if you have a farmer's market anywhere near, you might be able to find some potted parsley that you can re-plant into the ground. Try to get Italian parsley if you can.
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Old 06-14-2009, 10:55 AM   #14
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These are just my experience & opinions (but I did run my own herbal landscaping business in NY for awhile, so they do have some merit - lol!).

1) Mint - unless you have a lot of property where you have space to allow it to "run wild", plant ANY mints you purchase in containers - sunk into the ground or not. And even then, keep an eye on them. "Mountain Mint", which is a "clumper", is one of the few that don't "run", but it's not often used for culinary purposes.

2) Parsley - for cooking, Italian flat-leaf types are the BEST. The curly types are really only useful for garnishes. They have a coarse texture & seriously less flavor than the flat-leaf types. In fact, supermarkets around here only carry the flat-leaf types these days - guess they started to realize that "foodies" weren't much interested in the curly types. Parsley is also very easy to start from seed. It's an old wives' tale that it's difficult to germinate. Buy a pack & sow a few pots. As biennials, they also overwinter well. I can frequently harvest fresh flat-leaf parsley from pots covered with snow. Second year they flower & set seed, but you can still use the leaves for quite some time.

3) Farmers' markets can be a great place to pick up herb plants - especially this time of year. Our local one is chock full of herb plant vendors.
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Old 06-14-2009, 12:27 PM   #15
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Thanks for the suggestions. I noticed wal mart has a lot of plants left. Looks like they would cut the price and try to get rid of them. I did not know what type of parsley to buy , so now I know and I might can find some. Then I'll be asking for parsley recipes to try.LOL
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Old 06-14-2009, 12:48 PM   #16
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And re: parsley - supermarkets have definitely honed in on the difference. I can't even remember the last time I saw "curly" parsley for sale - it's all flat-leaf now (which it should be - lol!). These days, if you want curly parsley to use as a garnish, you have to grow it yourself; years ago, the opposite was true. But this is how it should be!

As far as recipes - flat-leaf parsley is used in any recipe calling for parsley (which is pretty much nearly all recipes - lol!). The only recipe I know of that calls for parsely as a main ingredient is Parsley Salad, but I find it a bit too parsley-strong for my taste.
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Old 06-14-2009, 12:53 PM   #17
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Quote:
Originally Posted by BreezyCooking View Post
And re: parsley - supermarkets have definitely honed in on the difference. I can't even remember the last time I saw "curly" parsley for sale - it's all flat-leaf now (which it should be - lol!). These days, if you want curly parsley to use as a garnish, you have to grow it yourself; years ago, the opposite was true. But this is how it should be!

As far as recipes - flat-leaf parsley is used in any recipe calling for parsley (which is pretty much nearly all recipes - lol!). The only recipe I know of that calls for parsely as a main ingredient is Parsley Salad, but I find it a bit too parsley-strong for my taste.
i don't care for parsley pesto either for the same reason.
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Old 06-21-2009, 06:23 AM   #18
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Do not let your basil go to seed. Scizzors or pinching, it doesn't matter, but get those top four leaves and your plant will last all summer. As others have said, watch the friggin' mint. I had a separate mint patch and thought it would stay in control, but it jumped the walkway (brick, about 3' wide) and tried to take over the rest of the herb garden. Last year my husband got tired of tripping over it and took round up to the patch, then sank pots. It no longer will come back after a hard winter (no mint juleps for the derby) but I can have some for Asian cooking all summer anyway. Oregano and mint don't mind flowering, they continue to produce. But don't let your basil flower, your plant will last longer. Mint and Oregano, by the way, are perennials, you need to plant new basil every spring.
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Old 06-21-2009, 06:32 AM   #19
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One thing that calls for a lot of parsley as a main flavoring is taboule. Parsley, I was told (anyone out there correct me if I'm wrong) is high in vitamin C. Since I live in a small Midwestern town, I'm pretty much limited to Near East brand, which comes with a spice packet. I use that, but also go to the garden and harvest copious amounts of fresh parsley and sometimes mint, and when they come in, a tomato or three. This is perfect summertime eating because you just pour boiling water over the grains in the morning (I don't have a/c), put it in the fridge for the day, then at supper time toss in the herbs and tomatoes and you have a great salad/starch without having to heat up the kitchen.

And how about parsley potatoes? It was a favorite when I was a kid. Mom said she learned it in France; new potatoes, cooked slowly in butter (not supposed to be crisp, just whole and tender), and at the last minute generous amounts of parsley.
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Old 06-21-2009, 06:45 AM   #20
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Quote:
Originally Posted by Claire View Post
One thing that calls for a lot of parsley as a main flavoring is taboule. Parsley, I was told (anyone out there correct me if I'm wrong) is high in vitamin C. Since I live in a small Midwestern town, I'm pretty much limited to Near East brand, which comes with a spice packet. I use that, but also go to the garden and harvest copious amounts of fresh parsley and sometimes mint, and when they come in, a tomato or three. This is perfect summertime eating because you just pour boiling water over the grains in the morning (I don't have a/c), put it in the fridge for the day, then at supper time toss in the herbs and tomatoes and you have a great salad/starch without having to heat up the kitchen.

And how about parsley potatoes? It was a favorite when I was a kid. Mom said she learned it in France; new potatoes, cooked slowly in butter (not supposed to be crisp, just whole and tender), and at the last minute generous amounts of parsley.
that sounds good!!
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