Post #2159764
2026-05-06 01:57 UTC
@dev @regehr I'm sorry, *any* mint is too much.
Except peppermint, and then only in sweets. But what they sell as "mint" in the produce aisle is vile.
There are some things that are really parsley-forward that I quite like but I'm struggling to remember them now. It's one of those herbs that I would have more often if it didn't rot in the refrigerator before I can use it, so anything that really needs it is a special purchase.
Replies (2)
-
@regehr@mastodon.social 2026-05-06 02:00
@wollman @dev tabouli is the classic parsely-forward dish, I can eat a mountain of that stuff. I also put a lot of it into various marinated bean salads that I like to make.
-
@riffraff@mastodon.social 2026-05-06 06:16
@wollman @dev @regehr growing up in Italy's seaside parsley is essential in all seafood dishes to me, but ymmv. It's such a cliché that there's even a dish called "spaghetti alle vongole fujute" (spaghetti with escaped clams) which does not contain any clams, it's ia sauce of garlic, tomato and a ton of parsley.