Google Groups no longer supports new Usenet posts or subscriptions. Historical content remains viewable.
Dismiss
Cilantro with no odor!
1,012 views
Skip to first unread message
Julie Bove
Nov 3, 2012, 1:51:41 AM11/3/12
to
Tonight I bought some cilantro. I think I may have left that off of my list
of things I bought from my other post. Oops! Anyway... As I was putting
things away, it fell out of the bag onto the floor. I picked it up. And
then I noticed that I couldn't smell it. I put it close to my nose and
sniffed. No. Nothing. That is the way I always try to differentiate
between it and flat leaved parsley because they look so similar. But at
this store it was clearly away from the flat leaved parsley. I checked the
little thing twisted around it but it gave no clue as to the contents. I
broke off a piece, washed it and tasted it. Yep! It was in fact cilantro.
But no odor. First time I have ever seen that!
of things I bought from my other post. Oops! Anyway... As I was putting
things away, it fell out of the bag onto the floor. I picked it up. And
then I noticed that I couldn't smell it. I put it close to my nose and
sniffed. No. Nothing. That is the way I always try to differentiate
between it and flat leaved parsley because they look so similar. But at
this store it was clearly away from the flat leaved parsley. I checked the
little thing twisted around it but it gave no clue as to the contents. I
broke off a piece, washed it and tasted it. Yep! It was in fact cilantro.
But no odor. First time I have ever seen that!
Message has been deleted
Richard K.
Nov 3, 2012, 2:06:55 AM11/3/12
to
"Julie Bove" <juli...@frontier.com> wrote in message
news:k72bdd$cnt$1...@dont-email.me...
I cannot smell cilantro, but I can definitely taste it. Something happened
in the last few years, and I can't eat it anymore. After a few chews it
leaves a bad taste in my mouth... not aware of any other spice or food
doing this. Kind of annoying because some places like Qdoba have cilantro
right in the food.
news:k72bdd$cnt$1...@dont-email.me...
in the last few years, and I can't eat it anymore. After a few chews it
leaves a bad taste in my mouth... not aware of any other spice or food
doing this. Kind of annoying because some places like Qdoba have cilantro
right in the food.
Julie Bove
Nov 3, 2012, 2:38:13 AM11/3/12
to
"Sqwertz" <swe...@cluemail.compost> wrote in message
news:utd5so36vqnv$.dlg@sqwertz.com...
> until it has been mishandled and gets bruised.
>
> I'm sure your cilantro, though, is a freak of nature.
Really? I didn't know that. Hmmm... Could explain why the last cilantro I
bought went bad so quickly. And then it did have an odor. Just not of
cilantro.
Julie Bove
Nov 3, 2012, 2:39:19 AM11/3/12
to
"Richard K." <Rich...@netzero.com> wrote in message
news:k72c83$g1j$1...@dont-email.me...
noticed this once. I was growing it and it had gone to seed. I still
picked it. But it tasted of soap. So maybe it just does when it has gone
to seed?
Farm1
Nov 3, 2012, 2:41:29 AM11/3/12
to
> Tonight I bought some cilantro. I think I may have left that off of my
> list of things I bought from my other post. Oops! Anyway... As I was
> putting things away, it fell out of the bag onto the floor. I picked it
> up. And then I noticed that I couldn't smell it. I put it close to my
> nose and sniffed. No. Nothing. That is the way I always try to
> differentiate between it and flat leaved parsley because they look so
> similar.
Well they are both green and relatively low growing so in that way they are
> list of things I bought from my other post. Oops! Anyway... As I was
> putting things away, it fell out of the bag onto the floor. I picked it
> up. And then I noticed that I couldn't smell it. I put it close to my
> nose and sniffed. No. Nothing. That is the way I always try to
> differentiate between it and flat leaved parsley because they look so
> similar.
alike. Other than that, I'm sure you'd have to be an inexperienced cook to
mix them up based on appearance.
Julie Bove
Nov 3, 2012, 4:50:40 AM11/3/12
to
"Farm1" <He...@there.sometimes> wrote in message
news:k72eb0$nmm$2...@dont-email.me...
ViLco
Nov 3, 2012, 8:00:45 AM11/3/12
to
Ophelia
Nov 3, 2012, 8:18:22 AM11/3/12
to
"ViLco" <vill...@tin.it> wrote in message
news:k7311f$g6g$1...@dont-email.me...
--
--
http://www.shop.helpforheroes.org.uk/
Message has been deleted
I'm back on the laptop
Nov 3, 2012, 10:23:52 AM11/3/12
to
"Julie Bove" <juli...@frontier.com> wrote in
news:k72bdd$cnt$1...@dont-email.me:
attached, where as the parsley is just green stalks.
Peter
Brisbane
Australia
James Silverton
Nov 3, 2012, 10:57:10 AM11/3/12
to
one good Thai chicken marinade are only occasional available even in
ethnic stores.
--
Jim Silverton (Potomac, MD)
Extraneous "not" in Reply To.
sf
Nov 3, 2012, 11:57:33 AM11/3/12
to
On Sat, 3 Nov 2012 17:41:29 +1100, "Farm1" <He...@there.sometimes>
wrote:
They look too similar when cut and in the grocery store, AFAIC. I'm
not fond of Italian parsley, so I wouldn't be happy if I accidentally
came home with that instead of cilantro.
--
Food is an important part of a balanced diet.
wrote:
not fond of Italian parsley, so I wouldn't be happy if I accidentally
came home with that instead of cilantro.
--
Food is an important part of a balanced diet.
sf
Nov 3, 2012, 12:05:29 PM11/3/12
to
AFAIC. I keep a curly leafed parsley plant (which I prefer over flat)
growing in my yard, because there are a couple of things where I use a
tiny bit of chopped parsley for color and it's not worth it to me to
buy an entire bunch of parsley (most of which will rot before I use it
again).
Julie Bove
Nov 3, 2012, 2:43:12 PM11/3/12
to
"sf" <s...@geemail.com> wrote in message
news:lnfa98p692r8g4rrv...@4ax.com...
use fresh when I make a pasta salad or perhaps some other cold salad that
calls for it. But I think the curly has more flavor. Yes, I have tried
both. I did try to grow it. The stuff took over and I had far more than I
could ever use.
Julie Bove
Nov 3, 2012, 2:44:25 PM11/3/12
to
"Ophelia" <Oph...@elsinore.me.uk> wrote in message
news:k732ls$psj$1...@dont-email.me...
the wrong bottle and immediately noticed my mistake when I smelled it. I
can't remember now what I was cooking, but cilantro wasn't good in it!
sf
Nov 3, 2012, 3:11:43 PM11/3/12
to
the hopes of having a parsley "spot" in perpetuity but hasn't
happened. When one finally dies, I have to plant another.
Ophelia
Nov 3, 2012, 3:04:50 PM11/3/12
to
news:k73omd$v3r$1...@dont-email.me...
I don't like it at all:))
--
--
http://www.shop.helpforheroes.org.uk/
--
--
http://www.shop.helpforheroes.org.uk/
merryb
Nov 3, 2012, 7:06:19 PM11/3/12
to
On Nov 3, 9:05 am, sf <s...@geemail.com> wrote:
> On Sat, 3 Nov 2012 01:50:40 -0700, "Julie Bove"
>
>
>
>
>
>
>
>
>
> <julieb...@frontier.com> wrote:
> On Sat, 3 Nov 2012 01:50:40 -0700, "Julie Bove"
>
>
>
>
>
>
>
>
>
>
> > "Farm1" <H...@there.sometimes> wrote in message
> >news:k72eb0$nmm$2...@dont-email.me...
> > > "Julie Bove" <julieb...@frontier.com> wrote in message
> > >news:k72bdd$cnt$1...@dont-email.me...
> > >> Tonight I bought some cilantro. I think I may have left that off of my
> > >> list of things I bought from my other post. Oops! Anyway... As I was
> > >> putting things away, it fell out of the bag onto the floor. I picked it
> > >> up. And then I noticed that I couldn't smell it. I put it close to my
> > >> nose and sniffed. No. Nothing. That is the way I always try to
> > >> differentiate between it and flat leaved parsley because they look so
> > >> similar.
>
> > > Well they are both green and relatively low growing so in that way they
> > > are alike. Other than that, I'm sure you'd have to be an inexperienced
> > > cook to mix them up based on appearance.
>
> > But I rarely ever buy flat leaved parsley so to me they look very similar.
>
> Agreed... I very rarely buy any parsley at all. It's a useless herb
> AFAIC. I keep a curly leafed parsley plant (which I prefer over flat)
> growing in my yard, because there are a couple of things where I use a
> tiny bit of chopped parsley for color and it's not worth it to me to
> buy an entire bunch of parsley (most of which will rot before I use it
> again).
>
> --
> Food is an important part of a balanced diet.
When I make a batch of spaghetti sauce, I toss in a whole bunch of
> > >> Tonight I bought some cilantro. I think I may have left that off of my
> > >> list of things I bought from my other post. Oops! Anyway... As I was
> > >> putting things away, it fell out of the bag onto the floor. I picked it
> > >> up. And then I noticed that I couldn't smell it. I put it close to my
> > >> nose and sniffed. No. Nothing. That is the way I always try to
> > >> differentiate between it and flat leaved parsley because they look so
> > >> similar.
>
> > > Well they are both green and relatively low growing so in that way they
> > > are alike. Other than that, I'm sure you'd have to be an inexperienced
> > > cook to mix them up based on appearance.
>
> > But I rarely ever buy flat leaved parsley so to me they look very similar.
>
> Agreed... I very rarely buy any parsley at all. It's a useless herb
> AFAIC. I keep a curly leafed parsley plant (which I prefer over flat)
> growing in my yard, because there are a couple of things where I use a
> tiny bit of chopped parsley for color and it's not worth it to me to
> buy an entire bunch of parsley (most of which will rot before I use it
> again).
>
> --
> Food is an important part of a balanced diet.
Italian parsley- stems and all. I fish it out when the sauce is done.
You would be surprised at the difference it makes. To me, it is one of
the most useful herbs.
sf
Nov 3, 2012, 7:24:06 PM11/3/12
to
On Sat, 3 Nov 2012 16:06:19 -0700 (PDT), merryb <msg...@juno.com>
wrote:
> On Nov 3, 9:05 am, sf <s...@geemail.com> wrote:
> > On Sat, 3 Nov 2012 01:50:40 -0700, "Julie Bove"
> >
> >
> > <julieb...@frontier.com> wrote:
> >
> > > "Farm1" <H...@there.sometimes> wrote in message
> > >news:k72eb0$nmm$2...@dont-email.me...
> > > > "Julie Bove" <julieb...@frontier.com> wrote in message
> > > >news:k72bdd$cnt$1...@dont-email.me...
> > > >> Tonight I bought some cilantro. I think I may have left that off of my
> > > >> list of things I bought from my other post. Oops! Anyway... As I was
> > > >> putting things away, it fell out of the bag onto the floor. I picked it
> > > >> up. And then I noticed that I couldn't smell it. I put it close to my
> > > >> nose and sniffed. No. Nothing. That is the way I always try to
> > > >> differentiate between it and flat leaved parsley because they look so
> > > >> similar.
> >
> > > > Well they are both green and relatively low growing so in that way they
> > > > are alike. Other than that, I'm sure you'd have to be an inexperienced
> > > > cook to mix them up based on appearance.
> >
> > > But I rarely ever buy flat leaved parsley so to me they look very similar.
> >
> > Agreed... I very rarely buy any parsley at all. It's a useless herb
> > AFAIC. I keep a curly leafed parsley plant (which I prefer over flat)
> > growing in my yard, because there are a couple of things where I use a
> > tiny bit of chopped parsley for color and it's not worth it to me to
> > buy an entire bunch of parsley (most of which will rot before I use it
> > again).
> >
>
all the time or they are indifferent to it.
wrote:
> On Nov 3, 9:05 am, sf <s...@geemail.com> wrote:
> > On Sat, 3 Nov 2012 01:50:40 -0700, "Julie Bove"
> >
> >
> > <julieb...@frontier.com> wrote:
> >
> > > "Farm1" <H...@there.sometimes> wrote in message
> > >news:k72eb0$nmm$2...@dont-email.me...
> > > > "Julie Bove" <julieb...@frontier.com> wrote in message
> > > >news:k72bdd$cnt$1...@dont-email.me...
> > > >> Tonight I bought some cilantro. I think I may have left that off of my
> > > >> list of things I bought from my other post. Oops! Anyway... As I was
> > > >> putting things away, it fell out of the bag onto the floor. I picked it
> > > >> up. And then I noticed that I couldn't smell it. I put it close to my
> > > >> nose and sniffed. No. Nothing. That is the way I always try to
> > > >> differentiate between it and flat leaved parsley because they look so
> > > >> similar.
> >
> > > > Well they are both green and relatively low growing so in that way they
> > > > are alike. Other than that, I'm sure you'd have to be an inexperienced
> > > > cook to mix them up based on appearance.
> >
> > > But I rarely ever buy flat leaved parsley so to me they look very similar.
> >
> > Agreed... I very rarely buy any parsley at all. It's a useless herb
> > AFAIC. I keep a curly leafed parsley plant (which I prefer over flat)
> > growing in my yard, because there are a couple of things where I use a
> > tiny bit of chopped parsley for color and it's not worth it to me to
> > buy an entire bunch of parsley (most of which will rot before I use it
> > again).
> >
>
> When I make a batch of spaghetti sauce, I toss in a whole bunch of
> Italian parsley- stems and all. I fish it out when the sauce is done.
> You would be surprised at the difference it makes. To me, it is one of
> the most useful herbs.
I guess parsley is one of those herbs that either people love and use
> Italian parsley- stems and all. I fish it out when the sauce is done.
> You would be surprised at the difference it makes. To me, it is one of
> the most useful herbs.
all the time or they are indifferent to it.
I'm back on the laptop
Nov 3, 2012, 9:12:34 PM11/3/12
to
James Silverton <not.jim....@verizon.net> wrote in
news:k73bbp$9uf$1...@dont-email.me:
Bummer!!
You can't buy coriander here without them.... and most people throw the
damn damn roots out!! I always cut them off, give then a good wash, and
freeze them for later.
Peter
Brisbane
Australia
news:k73bbp$9uf$1...@dont-email.me:
You can't buy coriander here without them.... and most people throw the
damn damn roots out!! I always cut them off, give then a good wash, and
freeze them for later.
Peter
Brisbane
Australia
I'm back on the laptop
Nov 3, 2012, 9:41:51 PM11/3/12
to
sf <s...@geemail.com> wrote in
news:bkfa98d5ckm4qvddk...@4ax.com:
Sacrilege!! :-)
They do look similar.... they are both green.
However, flat leaf parsley has rounded leaves, whereas coriander has more
pointed leaves.
I use both on a regular basis, so it's quite easy (for me) to see just the
tops and know which is which.
FLP is great mixed in to a crispy salad. Samesame for a bit of coriander.
--
Peter Lucas K�mp for alt
Brisbane Hvad du har k�rt,
Australia D� om saa det g�lder !
Da er livet ej saa sv�rt
D�den ikke heller
Argenta Gap Cemetery, Italy, near Commachio.
Plot 11, SAS Maj. Anders Lassen V.C.
news:bkfa98d5ckm4qvddk...@4ax.com:
They do look similar.... they are both green.
However, flat leaf parsley has rounded leaves, whereas coriander has more
pointed leaves.
I use both on a regular basis, so it's quite easy (for me) to see just the
tops and know which is which.
FLP is great mixed in to a crispy salad. Samesame for a bit of coriander.
--
Peter Lucas K�mp for alt
Brisbane Hvad du har k�rt,
Australia D� om saa det g�lder !
Da er livet ej saa sv�rt
D�den ikke heller
Argenta Gap Cemetery, Italy, near Commachio.
Plot 11, SAS Maj. Anders Lassen V.C.
sf
Nov 4, 2012, 1:28:11 AM11/4/12
to
On Sun, 4 Nov 2012 01:41:51 +0000 (UTC), "I'm back on the laptop"
<Imb...@home.in.Brisbane> wrote:
> sf <s...@geemail.com> wrote in
> news:bkfa98d5ckm4qvddk...@4ax.com:
>
> > On Sat, 3 Nov 2012 17:41:29 +1100, "Farm1" <He...@there.sometimes>
> > wrote:
> >
> >> "Julie Bove" <juli...@frontier.com> wrote in message
> >> news:k72bdd$cnt$1...@dont-email.me...
> >> > Tonight I bought some cilantro. I think I may have left that off
> >> > of my list of things I bought from my other post. Oops! Anyway...
> >> > As I was putting things away, it fell out of the bag onto the
> >> > floor. I picked it up. And then I noticed that I couldn't smell
> >> > it. I put it close to my nose and sniffed. No. Nothing. That is
> >> > the way I always try to differentiate between it and flat leaved
> >> > parsley because they look so similar.
> >>
> >> Well they are both green and relatively low growing so in that way
> >> they are alike. Other than that, I'm sure you'd have to be an
> >> inexperienced cook to mix them up based on appearance.
> >>
> > They look too similar when cut and in the grocery store, AFAIC. I'm
> > not fond of Italian parsley, so I wouldn't be happy if I accidentally
> > came home with that instead of cilantro.
> >
>
>
>
> Sacrilege!! :-)
>
> They do look similar.... they are both green.
Your grocery stores cheat and leave the roots on cilantro. You'd have
<Imb...@home.in.Brisbane> wrote:
> sf <s...@geemail.com> wrote in
> news:bkfa98d5ckm4qvddk...@4ax.com:
>
> > On Sat, 3 Nov 2012 17:41:29 +1100, "Farm1" <He...@there.sometimes>
> > wrote:
> >
> >> "Julie Bove" <juli...@frontier.com> wrote in message
> >> news:k72bdd$cnt$1...@dont-email.me...
> >> > Tonight I bought some cilantro. I think I may have left that off
> >> > of my list of things I bought from my other post. Oops! Anyway...
> >> > As I was putting things away, it fell out of the bag onto the
> >> > floor. I picked it up. And then I noticed that I couldn't smell
> >> > it. I put it close to my nose and sniffed. No. Nothing. That is
> >> > the way I always try to differentiate between it and flat leaved
> >> > parsley because they look so similar.
> >>
> >> Well they are both green and relatively low growing so in that way
> >> they are alike. Other than that, I'm sure you'd have to be an
> >> inexperienced cook to mix them up based on appearance.
> >>
> > They look too similar when cut and in the grocery store, AFAIC. I'm
> > not fond of Italian parsley, so I wouldn't be happy if I accidentally
> > came home with that instead of cilantro.
> >
>
>
>
> Sacrilege!! :-)
>
> They do look similar.... they are both green.
to be blind not to notice the difference. We have only the
leaves/stems to look at and it's easy for people who doesn't use them
much to mix them up if they don't smell them first.
>
> However, flat leaf parsley has rounded leaves, whereas coriander has more
> pointed leaves.
Telling the difference between them is like telling twins apart. At
> However, flat leaf parsley has rounded leaves, whereas coriander has more
> pointed leaves.
first they look alike, but after you get to know them they are very
distinct. Flat leaf parsley and cilantro are like that.
>
> I use both on a regular basis, so it's quite easy (for me) to see just the
> tops and know which is which.
There you go. I don't use either very much and they look alike to me
> I use both on a regular basis, so it's quite easy (for me) to see just the
> tops and know which is which.
so I have to double check.
>
> FLP is great mixed in to a crispy salad. Samesame for a bit of coriander.
--
> FLP is great mixed in to a crispy salad. Samesame for a bit of coriander.
--
I'm back on the laptop
Nov 4, 2012, 1:11:52 AM11/4/12
to
sf <s...@geemail.com> wrote in
news:etub985ittu05gakk...@4ax.com:
It's not "cheating". It's value for money.
Just about everyone I know who buys coriander, uses the roots for one
thing or another.
They are an intergral part of Thai/Asian cooking, and if I was to go and
buy some coriander that didn't have the roots on, I'd feel ripped off.
The only place I've seen it happen was an Asian store, and they were
culling the roots from all the bunches, cleaning them up, and selling
them for a premium price by themselves!!
news:etub985ittu05gakk...@4ax.com:
Just about everyone I know who buys coriander, uses the roots for one
thing or another.
They are an intergral part of Thai/Asian cooking, and if I was to go and
buy some coriander that didn't have the roots on, I'd feel ripped off.
The only place I've seen it happen was an Asian store, and they were
culling the roots from all the bunches, cleaning them up, and selling
them for a premium price by themselves!!
Farm1
Nov 4, 2012, 1:29:54 AM11/4/12
to
"I'm back on the laptop" <Imb...@home.in.Brisbane> wrote in message
news:XnsA10140EDD...@94.75.214.39...
I suppose you'd have less success growing it in Brisbane's heat, but even
without the roots, would you mistake it for Italian parsley?
news:XnsA10140EDD...@94.75.214.39...
without the roots, would you mistake it for Italian parsley?
Farm1
Nov 4, 2012, 1:33:12 AM11/4/12
to
"sf" <s...@geemail.com> wrote in message
news:bkfa98d5ckm4qvddk...@4ax.com...
> On Sat, 3 Nov 2012 17:41:29 +1100, "Farm1" <He...@there.sometimes>
> wrote:
>
>> "Julie Bove" <juli...@frontier.com> wrote in message
>> news:k72bdd$cnt$1...@dont-email.me...
>> > Tonight I bought some cilantro. I think I may have left that off of my
>> > list of things I bought from my other post. Oops! Anyway... As I was
>> > putting things away, it fell out of the bag onto the floor. I picked
>> > it
>> > up. And then I noticed that I couldn't smell it. I put it close to my
>> > nose and sniffed. No. Nothing. That is the way I always try to
>> > differentiate between it and flat leaved parsley because they look so
>> > similar.
>>
>> Well they are both green and relatively low growing so in that way they
>> are
>> alike. Other than that, I'm sure you'd have to be an inexperienced cook
>> to
>> mix them up based on appearance.
>>
> They look too similar when cut and in the grocery store, AFAIC.
I can't see that myself.
> wrote:
>
>> "Julie Bove" <juli...@frontier.com> wrote in message
>> news:k72bdd$cnt$1...@dont-email.me...
>> > Tonight I bought some cilantro. I think I may have left that off of my
>> > list of things I bought from my other post. Oops! Anyway... As I was
>> > putting things away, it fell out of the bag onto the floor. I picked
>> > it
>> > up. And then I noticed that I couldn't smell it. I put it close to my
>> > nose and sniffed. No. Nothing. That is the way I always try to
>> > differentiate between it and flat leaved parsley because they look so
>> > similar.
>>
>> Well they are both green and relatively low growing so in that way they
>> are
>> alike. Other than that, I'm sure you'd have to be an inexperienced cook
>> to
>> mix them up based on appearance.
>>
> They look too similar when cut and in the grocery store, AFAIC.
I'm
> not fond of Italian parsley, so I wouldn't be happy if I accidentally
> came home with that instead of cilantro.
difference between the 2 if they bother to look.
Farm1
Nov 4, 2012, 1:34:37 AM11/4/12
to
"sf" <s...@geemail.com> wrote in message
news:lnfa98p692r8g4rrv...@4ax.com...
> On Sat, 3 Nov 2012 01:50:40 -0700, "Julie Bove"
> <juli...@frontier.com> wrote:
>
>>
>> "Farm1" <He...@there.sometimes> wrote in message
>> news:k72eb0$nmm$2...@dont-email.me...
>> > "Julie Bove" <juli...@frontier.com> wrote in message
>> > news:k72bdd$cnt$1...@dont-email.me...
>> >> Tonight I bought some cilantro. I think I may have left that off of
>> >> my
>> >> list of things I bought from my other post. Oops! Anyway... As I
>> >> was
>> >> putting things away, it fell out of the bag onto the floor. I picked
>> >> it
>> >> up. And then I noticed that I couldn't smell it. I put it close to
>> >> my
>> >> nose and sniffed. No. Nothing. That is the way I always try to
>> >> differentiate between it and flat leaved parsley because they look so
>> >> similar.
>> >
>> > Well they are both green and relatively low growing so in that way they
>> > are alike. Other than that, I'm sure you'd have to be an inexperienced
>> > cook to mix them up based on appearance.
>>
>> But I rarely ever buy flat leaved parsley so to me they look very
>> similar.
>>
> Agreed... I very rarely buy any parsley at all. It's a useless herb
> AFAIC.
How do you live without Tabouleh?
> <juli...@frontier.com> wrote:
>
>>
>> "Farm1" <He...@there.sometimes> wrote in message
>> news:k72eb0$nmm$2...@dont-email.me...
>> > "Julie Bove" <juli...@frontier.com> wrote in message
>> > news:k72bdd$cnt$1...@dont-email.me...
>> >> Tonight I bought some cilantro. I think I may have left that off of
>> >> my
>> >> list of things I bought from my other post. Oops! Anyway... As I
>> >> was
>> >> putting things away, it fell out of the bag onto the floor. I picked
>> >> it
>> >> up. And then I noticed that I couldn't smell it. I put it close to
>> >> my
>> >> nose and sniffed. No. Nothing. That is the way I always try to
>> >> differentiate between it and flat leaved parsley because they look so
>> >> similar.
>> >
>> > Well they are both green and relatively low growing so in that way they
>> > are alike. Other than that, I'm sure you'd have to be an inexperienced
>> > cook to mix them up based on appearance.
>>
>> But I rarely ever buy flat leaved parsley so to me they look very
>> similar.
>>
> Agreed... I very rarely buy any parsley at all. It's a useless herb
> AFAIC.
> I keep a curly leafed parsley plant (which I prefer over flat)
grow curly.
I'm back on the laptop
Nov 4, 2012, 1:44:39 AM11/4/12
to
"Farm1" <He...@there.sometimes> wrote in news:k7521b$e3i$2...@dont-email.me:
No.
--
Peter Lucas KÆmp for alt
Brisbane Hvad du har kÆrt,
Australia Dø om saa det gÆlder !
Da er livet ej saa svÆrt
Døden ikke heller
--
Peter Lucas KÆmp for alt
Brisbane Hvad du har kÆrt,
Australia Dø om saa det gÆlder !
Da er livet ej saa svÆrt
Døden ikke heller
Farm1
Nov 4, 2012, 1:49:32 AM11/4/12
to
"I'm back on the laptop" <Imb...@home.in.Brisbane> wrote in message
news:XnsA10176FF3B...@94.75.214.39...
can't for the life of me see why it's considered to be such a problem
because to me they are not alike other than, as you say, they're green (and
I'd add that they are low growing)
Farm1
Nov 4, 2012, 1:52:28 AM11/4/12
to
> Telling the difference between them is like telling twins apart. At
> first they look alike, but after you get to know them they are very
> distinct. Flat leaf parsley and cilantro are like that.
As I already mentioned, an experienced cook wouldn't confuse the two.
> first they look alike, but after you get to know them they are very
> distinct. Flat leaf parsley and cilantro are like that.
>> I use both on a regular basis, so it's quite easy (for me) to see just
>> the
>> tops and know which is which.
>
> There you go. I don't use either very much and they look alike to me
> so I have to double check.
confuse the two.
Julie Bove
Nov 4, 2012, 2:33:56 AM11/4/12
to
"Farm1" <He...@there.sometimes> wrote in message
Said that they look similar and the only way to tell them apart in the store
is to sniff them.
Gary
Nov 4, 2012, 4:31:55 AM11/4/12
to
Farm1 wrote:
it's good for color. I always keep some on hand though (usually dried) and
add it if a recipe calls for it.
> > I keep a curly leafed parsley plant (which I prefer over flat)
>
> I find curly catches in the throat whereas Italian doesn't. I no longer
> grow curly.
Should be fine if you mince it. (?)
The only herb I grow now is basil. Never too much of that - I use it very
often. It's also one of the few food items that survive on my balcony which
gets extremely hot on summer afternoons.
Gary
>
> "sf" wrote:
> > I very rarely buy any parsley at all. It's a useless herb
> > AFAIC.
I tend to agree. Not much taste to me. Not enough to make a difference but
> "sf" wrote:
> > I very rarely buy any parsley at all. It's a useless herb
> > AFAIC.
it's good for color. I always keep some on hand though (usually dried) and
add it if a recipe calls for it.
> > I keep a curly leafed parsley plant (which I prefer over flat)
>
> I find curly catches in the throat whereas Italian doesn't. I no longer
> grow curly.
The only herb I grow now is basil. Never too much of that - I use it very
often. It's also one of the few food items that survive on my balcony which
gets extremely hot on summer afternoons.
Gary
Gary
Nov 4, 2012, 5:12:57 AM11/4/12
to
Julie Bove wrote:
>
> I just remember reading about them or maybe I saw this on a cooking show.
> Said that they look similar and the only way to tell them apart in the store
> is to sniff them.
Or, in my case, trust the store to label them correctly. I've never bought
>
> I just remember reading about them or maybe I saw this on a cooking show.
> Said that they look similar and the only way to tell them apart in the store
> is to sniff them.
cilantro but I do use parsley often - either fresh or dried.
Gary
sf
Nov 4, 2012, 7:14:35 AM11/4/12
to
On Sun, 4 Nov 2012 17:52:28 +1100, "Farm1" <He...@there.sometimes>
wrote:
Well, I am an experienced cook and I still feel the need to double
check... but stores don't commonly sell cilantro with roots attached
either.
wrote:
check... but stores don't commonly sell cilantro with roots attached
either.
sf
Nov 4, 2012, 7:15:22 AM11/4/12
to
On Sun, 4 Nov 2012 06:11:52 +0000 (UTC), "I'm back on the laptop"
It was a JOKE, son.
> Just about everyone I know who buys coriander, uses the roots for one
> thing or another.
Viva la difference.
> Just about everyone I know who buys coriander, uses the roots for one
> thing or another.
>
> They are an intergral part of Thai/Asian cooking, and if I was to go and
> buy some coriander that didn't have the roots on, I'd feel ripped off.
> The only place I've seen it happen was an Asian store, and they were
> culling the roots from all the bunches, cleaning them up, and selling
> them for a premium price by themselves!!
--
> They are an intergral part of Thai/Asian cooking, and if I was to go and
> buy some coriander that didn't have the roots on, I'd feel ripped off.
> The only place I've seen it happen was an Asian store, and they were
> culling the roots from all the bunches, cleaning them up, and selling
> them for a premium price by themselves!!
--
sf
Nov 4, 2012, 7:19:54 AM11/4/12
to
On Sun, 4 Nov 2012 17:34:37 +1100, "Farm1" <He...@there.sometimes>
wrote:
> "sf" <s...@geemail.com> wrote in message
> news:lnfa98p692r8g4rrv...@4ax.com...
> > On Sat, 3 Nov 2012 01:50:40 -0700, "Julie Bove"
> > <juli...@frontier.com> wrote:
> >
> >>
> >> But I rarely ever buy flat leaved parsley so to me they look very
> >> similar.
> >>
> > Agreed... I very rarely buy any parsley at all. It's a useless herb
> > AFAIC.
>
> How do you live without Tabouleh?
Very easily. I rarely eat it and there are many years in between.
and the texture never bothers me because it's chopped so finely when I
do use it.
wrote:
> "sf" <s...@geemail.com> wrote in message
> news:lnfa98p692r8g4rrv...@4ax.com...
> > On Sat, 3 Nov 2012 01:50:40 -0700, "Julie Bove"
> > <juli...@frontier.com> wrote:
> >
> >>
> >> But I rarely ever buy flat leaved parsley so to me they look very
> >> similar.
> >>
> > Agreed... I very rarely buy any parsley at all. It's a useless herb
> > AFAIC.
>
> How do you live without Tabouleh?
>
> > I keep a curly leafed parsley plant (which I prefer over flat)
>
> I find curly catches in the throat whereas Italian doesn't. I no longer
> grow curly.
To each his own. I think curly has more flavor, what little there is;
> > I keep a curly leafed parsley plant (which I prefer over flat)
>
> I find curly catches in the throat whereas Italian doesn't. I no longer
> grow curly.
and the texture never bothers me because it's chopped so finely when I
do use it.
Gary
Nov 4, 2012, 7:37:57 AM11/4/12
to
sf wrote:
>
> but stores don't commonly sell cilantro with roots attached either.
Roots attached would probably extend their "fresh life," I suspect.
>
> but stores don't commonly sell cilantro with roots attached either.
Gary
sf
Nov 4, 2012, 9:24:51 AM11/4/12
to
those greens better than the beets they're attached to.
Gary
Nov 4, 2012, 9:43:03 AM11/4/12
to
sf wrote:
>
> On Sun, 04 Nov 2012 07:37:57 -0500, Gary <g.ma...@att.net> wrote:
>
> > sf wrote:
> > >
> > > but stores don't commonly sell cilantro with roots attached either.
> >
> > Roots attached would probably extend their "fresh life," I suspect.
> >
>
> I wish stores still sold beets with their greens attached. I like
> those greens better than the beets they're attached to.
I grow radishes in the spring. Don't care much for the grown bulbs but I do
>
> On Sun, 04 Nov 2012 07:37:57 -0500, Gary <g.ma...@att.net> wrote:
>
> > sf wrote:
> > >
> > > but stores don't commonly sell cilantro with roots attached either.
> >
> > Roots attached would probably extend their "fresh life," I suspect.
> >
>
> I wish stores still sold beets with their greens attached. I like
> those greens better than the beets they're attached to.
like the greens in spring salads.
Gary
sf
Nov 4, 2012, 10:05:26 AM11/4/12
to
very tasty in a multi-green mix. I wonder why they don't do it
commercially?
I'm back on the laptop
Nov 4, 2012, 10:23:47 AM11/4/12
to
sf <s...@geemail.com> wrote in
news:n1nc98h3sl3eolr5r...@4ax.com:
> On Sun, 4 Nov 2012 06:11:52 +0000 (UTC), "I'm back on the laptop"
> <Imb...@home.in.Brisbane> wrote:
>> >> >>
>> >> > They look too similar when cut and in the grocery store, AFAIC.
>> >> > I'm not fond of Italian parsley, so I wouldn't be happy if I
>> >> > accidentally came home with that instead of cilantro.
>> >> >
>> >>
>> >>
>> >>
>> >> Sacrilege!! :-)
>> >>
>> >> They do look similar.... they are both green.
>> >
>> > Your grocery stores cheat and leave the roots on cilantro.
>>
>>
>> It's not "cheating". It's value for money.
>
> It was a JOKE, son.
Apologies Mum, I didn't see the smilie.
:-P
--
Peter Lucas KÆmp for alt
Brisbane Hvad du har kÆrt,
Australia Dø om saa det gÆlder !
Da er livet ej saa svÆrt
Døden ikke heller
news:n1nc98h3sl3eolr5r...@4ax.com:
> On Sun, 4 Nov 2012 06:11:52 +0000 (UTC), "I'm back on the laptop"
> <Imb...@home.in.Brisbane> wrote:
>> >> >>
>> >> > They look too similar when cut and in the grocery store, AFAIC.
>> >> > I'm not fond of Italian parsley, so I wouldn't be happy if I
>> >> > accidentally came home with that instead of cilantro.
>> >> >
>> >>
>> >>
>> >>
>> >> Sacrilege!! :-)
>> >>
>> >> They do look similar.... they are both green.
>> >
>> > Your grocery stores cheat and leave the roots on cilantro.
>>
>>
>> It's not "cheating". It's value for money.
>
> It was a JOKE, son.
:-P
--
Peter Lucas KÆmp for alt
Brisbane Hvad du har kÆrt,
Da er livet ej saa svÆrt
Døden ikke heller
Gary
Nov 4, 2012, 10:54:40 AM11/4/12
to
sf wrote:
>
> On Sun, 04 Nov 2012 09:43:03 -0500, Gary <g.ma...@att.net> wrote:
>
> > sf wrote:
> > >
> > > On Sun, 04 Nov 2012 07:37:57 -0500, Gary <g.ma...@att.net> wrote:
> > >
> > > > sf wrote:
> > > > >
> > > > > but stores don't commonly sell cilantro with roots attached either.
> > > >
> > > > Roots attached would probably extend their "fresh life," I suspect.
> > > >
> > >
> > > I wish stores still sold beets with their greens attached. I like
> > > those greens better than the beets they're attached to.
> >
> > I grow radishes in the spring. Don't care much for the grown bulbs but I do
> > like the greens in spring salads.
> >
> That's interesting. Never heard that one before, but it's probably
> very tasty in a multi-green mix. I wonder why they don't do it
> commercially?
I don't why either. The radish greens are good in a mixed salad. I do eat
>
> On Sun, 04 Nov 2012 09:43:03 -0500, Gary <g.ma...@att.net> wrote:
>
> > sf wrote:
> > >
> > > On Sun, 04 Nov 2012 07:37:57 -0500, Gary <g.ma...@att.net> wrote:
> > >
> > > > sf wrote:
> > > > >
> > > > > but stores don't commonly sell cilantro with roots attached either.
> > > >
> > > > Roots attached would probably extend their "fresh life," I suspect.
> > > >
> > >
> > > I wish stores still sold beets with their greens attached. I like
> > > those greens better than the beets they're attached to.
> >
> > I grow radishes in the spring. Don't care much for the grown bulbs but I do
> > like the greens in spring salads.
> >
> That's interesting. Never heard that one before, but it's probably
> very tasty in a multi-green mix. I wonder why they don't do it
> commercially?
the radish roots/bulbs too but I'm not a big fan of them. I mostly plant
them in the spring for ground cover on other plants...they provide shade and
keeps the other plant soils from drying out so soon.
I can also grow carrots in the early spring but, in pots, they only grow
into baby carrots. I like them too.
Gary
Jim Elbrecht
Nov 4, 2012, 10:59:46 AM11/4/12
to
about 20 minutes after picking. [I feel the same way about
watercress.]
Grow your own-
Jim
Janet Bostwick
Nov 4, 2012, 11:32:45 AM11/4/12
to
On Sun, 04 Nov 2012 06:24:51 -0800, sf <s...@geemail.com> wrote:
>On Sun, 04 Nov 2012 07:37:57 -0500, Gary <g.ma...@att.net> wrote:
>
>> sf wrote:
>> >
>> > but stores don't commonly sell cilantro with roots attached either.
>>
>> Roots attached would probably extend their "fresh life," I suspect.
>>
>
>I wish stores still sold beets with their greens attached. I like
>those greens better than the beets they're attached to.
This made me smile. Apparently it is all about where you live and who
>On Sun, 04 Nov 2012 07:37:57 -0500, Gary <g.ma...@att.net> wrote:
>
>> sf wrote:
>> >
>> > but stores don't commonly sell cilantro with roots attached either.
>>
>> Roots attached would probably extend their "fresh life," I suspect.
>>
>
>I wish stores still sold beets with their greens attached. I like
>those greens better than the beets they're attached to.
(within that particular store) does the ordering. I can get beets
with tops at any store here. But when I hear you talk about the
various meat and stuff that you can get there, I am envious. I
haven't seen most of your stuff for years and years. Aside from what
sells at a store, I wonder if it has to do with the background of the
store buyer as to what is available. And maybe the changes in what a
store carries has to do with the ebb and flow of who is moving to the
state or city. I can get lamb legs and chops at Costco any time. But
I never see the other bits and pieces anymore. Fred Meyer has chops
pre-packaged. I asked about other cuts and the butcher told me it was
too expensive to bring in lamb and butcher it into other pieces. I
wonder why? We are a Basque community. Do they grow and butcher
their own lamb? I never see rabbit anymore -- or veal.
Janet US
sf
Nov 4, 2012, 1:50:13 PM11/4/12
to
On Sun, 04 Nov 2012 09:32:45 -0700, Janet Bostwick
<nos...@cableone.net> wrote:
> On Sun, 04 Nov 2012 06:24:51 -0800, sf <s...@geemail.com> wrote:
>
> >On Sun, 04 Nov 2012 07:37:57 -0500, Gary <g.ma...@att.net> wrote:
> >
> >> sf wrote:
> >> >
> >> > but stores don't commonly sell cilantro with roots attached either.
> >>
> >> Roots attached would probably extend their "fresh life," I suspect.
> >>
> >
> >I wish stores still sold beets with their greens attached. I like
> >those greens better than the beets they're attached to.
>
> This made me smile. Apparently it is all about where you live and who
> (within that particular store) does the ordering. I can get beets
> with tops at any store here.
Lucky you!
<nos...@cableone.net> wrote:
> On Sun, 04 Nov 2012 06:24:51 -0800, sf <s...@geemail.com> wrote:
>
> >On Sun, 04 Nov 2012 07:37:57 -0500, Gary <g.ma...@att.net> wrote:
> >
> >> sf wrote:
> >> >
> >> > but stores don't commonly sell cilantro with roots attached either.
> >>
> >> Roots attached would probably extend their "fresh life," I suspect.
> >>
> >
> >I wish stores still sold beets with their greens attached. I like
> >those greens better than the beets they're attached to.
>
> This made me smile. Apparently it is all about where you live and who
> (within that particular store) does the ordering. I can get beets
> with tops at any store here.
> But when I hear you talk about the
> various meat and stuff that you can get there, I am envious. I
> haven't seen most of your stuff for years and years. Aside from what
> sells at a store, I wonder if it has to do with the background of the
> store buyer as to what is available. And maybe the changes in what a
> store carries has to do with the ebb and flow of who is moving to the
> state or city. I can get lamb legs and chops at Costco any time. But
> I never see the other bits and pieces anymore. Fred Meyer has chops
> pre-packaged. I asked about other cuts and the butcher told me it was
> too expensive to bring in lamb and butcher it into other pieces. I
> wonder why? We are a Basque community. Do they grow and butcher
> their own lamb? I never see rabbit anymore -- or veal.
you scan the meat case carefully. The last time I saw rabbit, it was
frozen - might still be there, but I don't cook rabbit so I don't look
for it. Duck breast is another one of those things that you have to
really look around for and is not cheap when you find it (in a high
end market). One thing I've taken note of recently is that Safeway
and Lucky carry a lot of different items. I shop mainly at Safeway
because we have more of them (12 comfortably within a 4 mile radius of
my house) and it's easier to park at most of them than it is to park
at Lucky's (only two within 4 miles). There are a lot of items I see
mentioned here that I don't see at Safeway - but there they are at
Lucky. Many of their meat items are different too. For instance, if
I want to buy a hangar steak that isn't in a cryopak and don't want to
pay butcher store prices, I'll go to Lucky. If I want ground pork or
turkey that doesn't enter the store in a one pound brand name package
(like Jenny-O), I go to Lucky.
George M. Middius
Nov 4, 2012, 2:09:55 PM11/4/12
to
sf wrote:
> I wish stores still sold beets with their greens attached. I like
> those greens better than the beets they're attached to.
Around here, beets with greens are all the chains carry.
> I wish stores still sold beets with their greens attached. I like
> those greens better than the beets they're attached to.
Unfortunately, the prices are stratospheric.
Farm1
Nov 4, 2012, 2:30:12 PM11/4/12
to
"Gary" <g.ma...@att.net> wrote in message news:5096360B...@att.net...
distinctive. That makes it difficult for me to understand why you don't
think it lacks taste.
I would never use dried parsley though - not in a month of Sundays (or even
a year of Sundays!)
It's also one of the few food items that survive on my balcony which
> gets extremely hot on summer afternoons.
Hmmm. Sounds like a good place to grow some of the other heat loving
plants.
> Farm1 wrote:
>>
>> "sf" wrote:
>> > I very rarely buy any parsley at all. It's a useless herb
>> > AFAIC.
>
> I tend to agree. Not much taste to me. Not enough to make a difference but
> it's good for color. I always keep some on hand though (usually dried) and
> add it if a recipe calls for it.
Gary I'm stunned! I love the flavour of parsley and find it quite
>>
>> "sf" wrote:
>> > I very rarely buy any parsley at all. It's a useless herb
>> > AFAIC.
>
> I tend to agree. Not much taste to me. Not enough to make a difference but
> it's good for color. I always keep some on hand though (usually dried) and
> add it if a recipe calls for it.
distinctive. That makes it difficult for me to understand why you don't
think it lacks taste.
I would never use dried parsley though - not in a month of Sundays (or even
a year of Sundays!)
>
>
>> > I keep a curly leafed parsley plant (which I prefer over flat)
>>
>> I find curly catches in the throat whereas Italian doesn't. I no longer
>> grow curly.
>
> Should be fine if you mince it. (?)
> The only herb I grow now is basil. Never too much of that - I use it very
> often.
Ditto. But I grow and use lots of other herbs too.
>
>> > I keep a curly leafed parsley plant (which I prefer over flat)
>>
>> I find curly catches in the throat whereas Italian doesn't. I no longer
>> grow curly.
>
> Should be fine if you mince it. (?)
> The only herb I grow now is basil. Never too much of that - I use it very
> often.
It's also one of the few food items that survive on my balcony which
> gets extremely hot on summer afternoons.
plants.
Janet Bostwick
Nov 4, 2012, 3:17:23 PM11/4/12
to
seeds when you buy a bundle of 3 beets. :o(
Janet US
Farm1
Nov 4, 2012, 3:30:28 PM11/4/12
to
"sf" <s...@geemail.com> wrote in message
> On Sun, 4 Nov 2012 17:52:28 +1100, "Farm1" <He...@there.sometimes>
> wrote:
>
>> "sf" <s...@geemail.com> wrote in message
>>
>> > Telling the difference between them is like telling twins apart. At
>> > first they look alike, but after you get to know them they are very
>> > distinct. Flat leaf parsley and cilantro are like that.
>>
>> As I already mentioned, an experienced cook wouldn't confuse the two.
>>
>> >> I use both on a regular basis, so it's quite easy (for me) to see just
>> >> the
>> >> tops and know which is which.
>> >
>> > There you go. I don't use either very much and they look alike to me
>> > so I have to double check.
>>
>> Minor concession: an experienced cook who uses either of them wouldn't
>> confuse the two.
>>
>
> Well, I am an experienced cook and I still feel the need to double
> check... but stores don't commonly sell cilantro with roots attached
> either.
But you're an experienced cook who fits into my minor concession!
> On Sun, 4 Nov 2012 17:52:28 +1100, "Farm1" <He...@there.sometimes>
> wrote:
>
>> "sf" <s...@geemail.com> wrote in message
>>
>> > Telling the difference between them is like telling twins apart. At
>> > first they look alike, but after you get to know them they are very
>> > distinct. Flat leaf parsley and cilantro are like that.
>>
>> As I already mentioned, an experienced cook wouldn't confuse the two.
>>
>> >> I use both on a regular basis, so it's quite easy (for me) to see just
>> >> the
>> >> tops and know which is which.
>> >
>> > There you go. I don't use either very much and they look alike to me
>> > so I have to double check.
>>
>> Minor concession: an experienced cook who uses either of them wouldn't
>> confuse the two.
>>
>
> Well, I am an experienced cook and I still feel the need to double
> check... but stores don't commonly sell cilantro with roots attached
> either.
I don't buy my cilantro (coriander) or my parsley so I don't know about
roots on plants in shops. Peter lives in Bribane where it would not grow as
well as my cooer climate so I grow it whereas he'd have a greater need to
buy it. I've never mixed up the two even though I have the sort of wild and
feral garden where things self seed and grow where they will. I don't fit
into my minor concession and from what Peter says, he doesn't either. I'm
an experienced cook who used both frequently.
Farm1
Nov 4, 2012, 3:34:33 PM11/4/12
to
"sf" <s...@geemail.com> wrote in message
> On Sun, 4 Nov 2012 17:34:37 +1100, "Farm1" <He...@there.sometimes>
> wrote:
>
>> "sf" <s...@geemail.com> wrote in message
>> news:lnfa98p692r8g4rrv...@4ax.com...
>> > On Sat, 3 Nov 2012 01:50:40 -0700, "Julie Bove"
>> > <juli...@frontier.com> wrote:
>> >
>> >>
>> >> But I rarely ever buy flat leaved parsley so to me they look very
>> >> similar.
>> >>
>> > Agreed... I very rarely buy any parsley at all. It's a useless herb
>> > AFAIC.
>>
>> How do you live without Tabouleh?
>
> Very easily. I rarely eat it and there are many years in between.
It's a staple round here come summer. Not yet hot enough to make it but soon
> On Sun, 4 Nov 2012 17:34:37 +1100, "Farm1" <He...@there.sometimes>
> wrote:
>
>> "sf" <s...@geemail.com> wrote in message
>> news:lnfa98p692r8g4rrv...@4ax.com...
>> > On Sat, 3 Nov 2012 01:50:40 -0700, "Julie Bove"
>> > <juli...@frontier.com> wrote:
>> >
>> >>
>> >> But I rarely ever buy flat leaved parsley so to me they look very
>> >> similar.
>> >>
>> > Agreed... I very rarely buy any parsley at all. It's a useless herb
>> > AFAIC.
>>
>> How do you live without Tabouleh?
>
> Very easily. I rarely eat it and there are many years in between.
I hope.
>> > I keep a curly leafed parsley plant (which I prefer over flat)
>>
>> I find curly catches in the throat whereas Italian doesn't. I no longer
>> grow curly.
>
> To each his own. I think curly has more flavor, what little there is;
> and the texture never bothers me because it's chopped so finely when I
> do use it.
really chop parsely finely. I tend to leave it quite identifiable. I'll
have to note what I do with it from now on and why I do it. I use if as a
green leafy additint o salads and for that it doesn't get chopped at all.
Farm1
Nov 4, 2012, 3:35:51 PM11/4/12
to
"Gary" <g.ma...@att.net> wrote in message news:509661A5...@att.net...
fridge.
> sf wrote:
>>
>> but stores don't commonly sell cilantro with roots attached either.
>
> Roots attached would probably extend their "fresh life," I suspect.
And especially if the roots are popped into a container of water in the
>>
>> but stores don't commonly sell cilantro with roots attached either.
>
> Roots attached would probably extend their "fresh life," I suspect.
fridge.
Farm1
Nov 4, 2012, 3:37:28 PM11/4/12
to
"Gary" <g.ma...@att.net> wrote in message news:50968FC0...@att.net...
And they also act to break up any caking of the soil surface for slower
growing seeds.
growing seeds.
Farm1
Nov 4, 2012, 3:50:01 PM11/4/12
to
Patty520
Nov 4, 2012, 1:18:47 PM11/4/12
to
Gary;1783692 Wrote:
> sf wrote:-
> -
> sf wrote:-
>
> but stores don't commonly sell cilantro with roots attached either.-
>
> Roots attached would probably extend their "fresh life," I suspect.
> -
> Roots attached would probably extend their "fresh life," I suspect.
>
> I wish stores still sold beets with their greens attached. I like
> those greens better than the beets they're attached to.-
> I wish stores still sold beets with their greens attached. I like
>
> I grow radishes in the spring. Don't care much for the grown bulbs but
> I do
> like the greens in spring salads.
>
> Gary
i'm guessing there is no odor because it was picked before it was ready.
> I grow radishes in the spring. Don't care much for the grown bulbs but
> I do
> like the greens in spring salads.
>
> Gary
i'm sure if you went to your local farmers market you would find
amazing cilantro that smells and tastes surpass store bought.
--
Patty520
Julie Bove
Nov 4, 2012, 4:30:41 PM11/4/12
to
news:4juc98lu4j2rq4oe6...@4ax.com...
> On Sun, 04 Nov 2012 07:37:57 -0500, Gary <g.ma...@att.net> wrote:
>
>> sf wrote:
>> >
>> > but stores don't commonly sell cilantro with roots attached either.
>>
>> Roots attached would probably extend their "fresh life," I suspect.
>>
>
> I wish stores still sold beets with their greens attached. I like
> those greens better than the beets they're attached to.
They do here.
>
>> sf wrote:
>> >
>> > but stores don't commonly sell cilantro with roots attached either.
>>
>> Roots attached would probably extend their "fresh life," I suspect.
>>
>
> I wish stores still sold beets with their greens attached. I like
> those greens better than the beets they're attached to.
Julie Bove
Nov 4, 2012, 4:31:10 PM11/4/12
to
"Gary" <g.ma...@att.net> wrote in message news:50967EF7...@att.net...
sf
Nov 4, 2012, 4:55:58 PM11/4/12
to
On Mon, 5 Nov 2012 07:34:33 +1100, "Farm1" <He...@there.sometimes>
wrote:
> Hmmm. Other than tabbouleh, I can't think of many things for which I'd
> really chop parsely finely. I tend to leave it quite identifiable. I'll
> have to note what I do with it from now on and why I do it. I use if as a
> green leafy additint o salads and for that it doesn't get chopped at all.
>
I'd be interested to hear how you use it. Googling the ingredients
for a bagged salad mix I like - I see parsley, but you can't prove it
by me because I don't taste it. Dill is the real standout for me.
I use it mainly for color, not flavor, in things like chicken piccata
and carbonara. Other than Tabbouleh - I can't think of how else I'd
use it. Mainly I use it for color in recipes like chicken piccata or
carbonara. Otherwise, I substitute what I think is a more appropriate
green herb with more flavor.
wrote:
> Hmmm. Other than tabbouleh, I can't think of many things for which I'd
> really chop parsely finely. I tend to leave it quite identifiable. I'll
> have to note what I do with it from now on and why I do it. I use if as a
> green leafy additint o salads and for that it doesn't get chopped at all.
>
for a bagged salad mix I like - I see parsley, but you can't prove it
by me because I don't taste it. Dill is the real standout for me.
I use it mainly for color, not flavor, in things like chicken piccata
and carbonara. Other than Tabbouleh - I can't think of how else I'd
use it. Mainly I use it for color in recipes like chicken piccata or
carbonara. Otherwise, I substitute what I think is a more appropriate
green herb with more flavor.
Farm1
Nov 4, 2012, 8:52:41 PM11/4/12
to
"sf" <s...@geemail.com> wrote in message
news:g7md989hql0148q8p...@4ax.com...
> On Mon, 5 Nov 2012 07:34:33 +1100, "Farm1" <He...@there.sometimes>
> wrote:
>
>> Hmmm. Other than tabbouleh, I can't think of many things for which I'd
>> really chop parsely finely. I tend to leave it quite identifiable. I'll
>> have to note what I do with it from now on and why I do it. I use if as
>> a
>> green leafy additint o salads and for that it doesn't get chopped at all.
>>
> I'd be interested to hear how you use it. Googling the ingredients
> for a bagged salad mix I like - I see parsley, but you can't prove it
> by me because I don't taste it. Dill is the real standout for me.
I love dill. I can well understand why it's a standout for you. It has a
> wrote:
>
>> Hmmm. Other than tabbouleh, I can't think of many things for which I'd
>> really chop parsely finely. I tend to leave it quite identifiable. I'll
>> have to note what I do with it from now on and why I do it. I use if as
>> a
>> green leafy additint o salads and for that it doesn't get chopped at all.
>>
> I'd be interested to hear how you use it. Googling the ingredients
> for a bagged salad mix I like - I see parsley, but you can't prove it
> by me because I don't taste it. Dill is the real standout for me.
strong and distinctive flavour and potato salad and some other things just
aren't right without it.
But to my home based green salad, it's just a matter of what is in my garden
at the time. I always have Italian Parsley growing and Silver Beet (Swiss
Chard in USian) and I use the very young leaves for that and loose leaf
lettuce that gives cut and come again leaves in all but the middle of
winter. I have a large almost feral veg garden that and it's not a tidy
patch at all. I can always find potatoes that shoudl have been harvested
and weren't, and can usually find rocket and Mizuna, mibuna and Mustard
greens. I chuck in whatever and serve ti with dressing - usually just
caramelised balsemic and olive oil.
> I use it mainly for color, not flavor, in things like chicken piccata
> and carbonara. Other than Tabbouleh - I can't think of how else I'd
> use it. Mainly I use it for color in recipes like chicken piccata or
> carbonara. Otherwise, I substitute what I think is a more appropriate
> green herb with more flavor.
I used it in chicken stock that I made from a supremely tough dressed old
rooster I was given. I put it in garden soup (mix of stuff from the
garden). I put it in an invented creamy pasta dish we had for one dinner.
I also put a lot of it in a large pot full of spag bol sauce I was making to
put in the freezer. Can't think of anything else though in the past week
except for salads and I know Himself brought a pile in when I sent him out
to forage for salad greens.
James Silverton
Nov 4, 2012, 10:44:54 PM11/4/12
to
--
Jim Silverton (Potomac, MD)
Extraneous "not" in Reply To.
Farm1
Nov 5, 2012, 1:25:59 AM11/5/12
to
"James Silverton" <not.jim....@verizon.net> wrote in message
news:k77cn4$9uk$1...@dont-email.me...
I think both of them are as pointless as boobs on a buderigar.
news:k77cn4$9uk$1...@dont-email.me...
Gary
Nov 5, 2012, 5:23:13 PM11/5/12
to
Farm1 wrote:
>
> "Gary" wrote:
> (Basil) is one of the few food items that survive on my balcony which
Seems that hot peppers like heat too.
G.
>
> "Gary" wrote:
> (Basil) is one of the few food items that survive on my balcony which
> > gets extremely hot on summer afternoons.
>
> Hmmm. Sounds like a good place to grow some of the other heat loving
> plants.
One thing that thrives in the heat is jalapeno peppers.
>
> Hmmm. Sounds like a good place to grow some of the other heat loving
> plants.
Seems that hot peppers like heat too.
G.
sf
Nov 5, 2012, 6:34:06 PM11/5/12
to
On Mon, 05 Nov 2012 17:23:13 -0500, Gary <g.ma...@att.net> wrote:
> One thing that thrives in the heat is jalapeno peppers.
> Seems that hot peppers like heat too.
They love the heat. Corn does too, but they both need enough water to
> One thing that thrives in the heat is jalapeno peppers.
> Seems that hot peppers like heat too.
survive.
0 new messages