is parsley a leafy green?

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yes i know it's a herb but it's also green

― jones (actual), Tuesday, 2 November 2004 19:22 (twenty-one years ago)

What's green and sings?

― briania (briania), Tuesday, 2 November 2004 19:23 (twenty-one years ago)

Elvis Parsley!

― briania (briania), Tuesday, 2 November 2004 19:23 (twenty-one years ago)

ok but is he nutritious??

― jones (actual), Tuesday, 2 November 2004 19:24 (twenty-one years ago)

Yes, as long as you eat enough to count as a serving, not just a sprinkle (a handfull = a serving?) apparently it is super good for fluid retention.

― isadora (isadora), Tuesday, 2 November 2004 19:47 (twenty-one years ago)

fixing fluid retention obv, not making you have it.

― isadora (isadora), Tuesday, 2 November 2004 19:47 (twenty-one years ago)

Somehow I feel like I belong in this thread.

― Christine 'Green Leafy Dragon' Indigo (cindigo), Wednesday, 3 November 2004 04:30 (twenty-one years ago)

it's good for you when juiced with other leafy greens.

― robots in love (robotsinlove), Wednesday, 3 November 2004 04:33 (twenty-one years ago)

Apparently most leafy green vegetation is high in iron and often calcium.

― papa november (papa november), Wednesday, 3 November 2004 04:48 (twenty-one years ago)

juicing!! now i know what to do with the rest of the parsley once i've made the world's largest tabouli and there's still 3/4 of a bunch leftover.

but yeah it's the iron and stuff i was wondering about

― jones (actual), Sunday, 7 November 2004 17:04 (twenty-one years ago)

seven months pass...

what was i doing making tabouli in november?? anyway the real tabouli season begins today, hooray

― jones (actual), Saturday, 25 June 2005 23:34 (twenty years ago)

zesty

― Tracer Hand (tracerhand), Saturday, 25 June 2005 23:41 (twenty years ago)

Parsley is very nutritious.

― RS (Catalino) LaRue (RSLaRue), Saturday, 25 June 2005 23:48 (twenty years ago)

it is nature's toothbrush

― Tracer Hand (tracerhand), Saturday, 25 June 2005 23:52 (twenty years ago)

if you make tabouli with all mint and no parsley it can be a bit nettly - parsley takes the harp edge off the mint w/o changing its flavour

you can wear the rest of the bunch in yr hair!!

― mark s (mark s), Saturday, 25 June 2005 23:55 (twenty years ago)

sharp

― mark s (mark s), Saturday, 25 June 2005 23:56 (twenty years ago)

hey mark i just saw your tabouli recipe!! it reminded me i forgot allspice :(

― jones (actual), Sunday, 26 June 2005 00:02 (twenty years ago)

i always forget the lemon juice!!

― mark s (mark s), Sunday, 26 June 2005 00:05 (twenty years ago)

Who puts mint in tabouli anyway?!

― RS (Catalino) LaRue (RSLaRue), Sunday, 26 June 2005 00:05 (twenty years ago)

"Results 1 - 10 of about 7,590 for tabouli mint. (0.14 seconds)"

― mark s (mark s), Sunday, 26 June 2005 00:07 (twenty years ago)

it is nicer w.mint (i don't really like parsley except in its role as mint-sharpness diluter)

― mark s (mark s), Sunday, 26 June 2005 00:08 (twenty years ago)

me! (but never without parsely, i never heard of that)

if i buy a bag of allspice just to sprinkle a bit in my tabouli can i put the rest in my great new parsley wig?

― jones (actual), Sunday, 26 June 2005 00:08 (twenty years ago)

― jones (actual), Sunday, 26 June 2005 00:09 (twenty years ago)

i only tried it w/o parsley bcz i don't like parsley and it is a bore to chop and i wanted to see - but the mint only version is too nettly

(haha just realised i know this bcz i wz BROUGHT UP IN THE DEEP RURAL COUNTRY so i knew how to EAT NETTLES!!)

― mark s (mark s), Sunday, 26 June 2005 00:11 (twenty years ago)

is it similar to eating bees?

― Tracer Hand (tracerhand), Sunday, 26 June 2005 00:14 (twenty years ago)

a bore to chop

TRUER WORDS NEVER SPOKEN

― jones (actual), Sunday, 26 June 2005 00:15 (twenty years ago)

i really enjoy chopping parsley, i have no idea what you two are talking about. it takes like 15 seconds to wash and 15 seconds to chop - lengthways, widthways (?) and you're done??

― Tracer Hand (tracerhand), Sunday, 26 June 2005 00:19 (twenty years ago)

of course, its head-adorning qualities become more obscure.

― Tracer Hand (tracerhand), Sunday, 26 June 2005 00:20 (twenty years ago)

i like to chop it into microscopic pieces for tabouli

the knife sharpener did a rare drive-by in his van the other morning and i ran out onto the fire escape half-dressed waving my giant knife around like a psychopath with this very thought in mind but i missed him (how do the slow old deaf ladies of the neighborhood manage to keep this fellow in business??)

― jones (actual), Sunday, 26 June 2005 00:23 (twenty years ago)

jones do you live inside andre breton's head?

― Tracer Hand (tracerhand), Sunday, 26 June 2005 00:25 (twenty years ago)

no way i could fit in there with this gigantic parsley-allspice hat on

― jones (actual), Sunday, 26 June 2005 00:38 (twenty years ago)

this is probably just the heat talking, but could the equiv of a parsley mojito possibly be any good?

― jones (actual), Sunday, 26 June 2005 00:42 (twenty years ago)

I have this one Greek vegetarian cookbook and almost every recipe calls for like two cups of chopped parsey and half a head of garlic. I used to spend a lot of time chopping.

― RS (Catalino) LaRue (RSLaRue), Sunday, 26 June 2005 00:45 (twenty years ago)

there's always pesto...

― dahlin (dahlin), Sunday, 26 June 2005 16:07 (twenty years ago)

I've always wondered when parsley will take off in the US.

― social mobility, Sunday, 26 June 2005 16:14 (twenty years ago)

I have a swanky mezzalune like this :

http://www.kitchensource.com/cutting-boards/images/jk-hb1010.jpg

Parsley-chopping is carried out quickly and efficiently in my kitchen.

(I want teh num num tabbouleh NOW!)

― C J (C J), Sunday, 26 June 2005 16:14 (twenty years ago)

woah

― jones (actual), Sunday, 26 June 2005 16:54 (twenty years ago)

My herb garden is happy happy, except for the parsley. Last year's sage barely died back during the winter and now it's ready to reach out and grab somebody.

― Rock Hardy (Rock Hardy), Sunday, 26 June 2005 16:58 (twenty years ago)

I love parsley. I throw a handful in the juicer whenever I'm making carrot juice.

― Je4nne ƒur¥ (Je4nne Fury), Sunday, 26 June 2005 17:03 (twenty years ago)

i'd like to introduce the US to the parsnip

― dahlin (dahlin), Sunday, 26 June 2005 17:22 (twenty years ago)

We've met, but I thought its handshake was a little weak.

― Rock Hardy (Rock Hardy), Sunday, 26 June 2005 17:26 (twenty years ago)

you haven't met my parsnip then. i like to let him roast awhile with his sweet, sweet potato cousin. yummmm. yam. yum.

― dahlin (dahlin), Sunday, 26 June 2005 17:43 (twenty years ago)

i wz plannin to buy a swanky mezzaluna board just after xmas my money my mum gave me but events got in the way and i haven't yet :(

― mark s (mark s), Sunday, 26 June 2005 18:26 (twenty years ago)

parsnips make nummy soup stock. also they're good mashed.

― monsanto and yanni (Jody Beth Rosen), Sunday, 26 June 2005 19:09 (twenty years ago)

i make this with coriander, not parsley. parsley is too sort of bland and obnoxious, somehow. but then i prefer couscous to bulghur wheat

― ambrose (ambrose), Sunday, 26 June 2005 20:24 (twenty years ago)

four years pass...

parsley is my favorite green of the moment

― I love rainbow cookies (surm), Monday, 13 July 2009 05:07 (sixteen years ago)

R, parsley is not a real green. Unless, do you actually like make salads with it?

― "lol" as frivolity (Stevie D), Monday, 13 July 2009 05:15 (sixteen years ago)

For some reason, I associate parsley and coriander in the flavour-spectrum. And sadly that makes me dislike parsley a little (because I loathe coriander a lot).

― lolsbury hill (Trayce), Monday, 13 July 2009 05:15 (sixteen years ago)

Stevie: havent you ever had tabouli before? thats a salad and its pretty much all parsley!

― lolsbury hill (Trayce), Monday, 13 July 2009 05:16 (sixteen years ago)

My favorite is either kale, spinach, or a perfectly-cooked not at all bitter broccoli rabe.

― "lol" as frivolity (Stevie D), Monday, 13 July 2009 05:16 (sixteen years ago)

Isn't tabouleh pretty much all couscous with lots of parsley ?

― "lol" as frivolity (Stevie D), Monday, 13 July 2009 05:17 (sixteen years ago)

no, it's not couscous, typically. it calls for bulghur wheat, or cracked wheat, which is similar in consistency. but the main element of the salad is parsley. i also enjoy other salads with lots of parsley.

― I love rainbow cookies (surm), Monday, 13 July 2009 05:23 (sixteen years ago)

When I chop up herbs for the pizza @work (2 bunches parsley, 1 bunch basil), we put it in a clean towel, and run cold water through it and squeeze/twist it reaaaaaaaaaaaaally hard to get a bunch of the chlorophyll out, which cuts the bitterness quite a nice bit.

― "lol" as frivolity (Stevie D), Monday, 13 July 2009 05:24 (sixteen years ago)

shouldn't pizza have more basil than parsley? sayin.

also yeah tabouleh is more parsley than bulgar (burghul), if you make it the way my lebanese friend specifies, and i trust him.

― tehresa, Monday, 13 July 2009 05:39 (sixteen years ago)

This nice lebanese man who worked a couple shops over from my first job in the photo lab used to pop in every friday and proudly present me with a giant tub of tabouleh. I thanked him for it each time, even though I hadnt the heart to tell him I really didnt like the stuff :(

― lolsbury hill (Trayce), Monday, 13 July 2009 05:48 (sixteen years ago)

(I think I'd like it if the green was spinach rather than parsley!)

― lolsbury hill (Trayce), Monday, 13 July 2009 05:51 (sixteen years ago)

tza the fresh basil is much stronger than the parsley, so it balances out. But sometimes if I'm feeling sassy I'll chop 2 basil and 2 parsley.

― "lol" as frivolity (Stevie D), Monday, 13 July 2009 05:52 (sixteen years ago)

work it

― tehresa, Monday, 13 July 2009 05:55 (sixteen years ago)

well, good tabouleh should be very lemony. but i've gotten from places that don't put lemon in it. which is kind of shocking.

― I love rainbow cookies (surm), Monday, 13 July 2009 06:04 (sixteen years ago)

what?! how could you not put lemon in it?!?!?!

― tehresa, Monday, 13 July 2009 06:05 (sixteen years ago)

TY!!!

― I love rainbow cookies (surm), Monday, 13 July 2009 06:07 (sixteen years ago)

it would be so sad and heavy and dark tasting :(

― tehresa, Monday, 13 July 2009 06:08 (sixteen years ago)

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