I thought fresh herbs would be quick and simple. I was wrong. Mostly, because I like to do these things right with lots of pictures and step-by-steps. So I have decided that we will take it one herb at a time instead of all of them in one post. The funny thing about doing this post is that I was with a friend when I went to the grocery store to research the sizes that fresh herbs come in. (When I wrote the April menu I had NO IDEA and made guesses because I couldn’t find the answers in my usual locations.
While at the grocery store, I picked up a bunch of parsley and was telling my friend that I was working on a post series where I figure out how many cups of parsley are in a bunch. There were two nosy women lurking about who both looked at me and said, “Oh, about 2 cups.” I smiled kindly (while feeling very annoyed) and let them know that I had a cooking website and I was explaining about an upcoming post. However, upon conducting my research I laughed because they were completely WRONG! There was WAY more than 2 cups! So I was a bit smitten thinking that I’m not too off course with these posts. It seems that the average cook (or at least the ones lurking in my grocery store) has no idea either. I also didn’t know (I told you, I’m not a chef or have culinary training) that there are two different kinds of parsley sold in most grocery stores. There is Italian Parsley and Parsley. Parsley is used mostly as a garnish, which is the curly variety but can be used in cooking. However, when recipes refer to fresh parsley for cooking they are most commonly referring to Italian parsley (also known as flat-leaf parsley). Ha, even I learn something new when writing this blog. I bought both so that we could compare and in case we ever have recipes that call for either. Here is what I came up with:
