Quantcast
  

Friday, October 24, 2014         

EAT YOUR VEGGIES


TO ACCESS SUBSCRIBER CONTENT:
Current Print Subscribers
ACTIVATE account
- OR -
LOGIN or SUBSCRIBE
for full digital access

The power of parsley

Often discarded as a garnish, the herb is full of flavor that can brighten a dish

By Joan Namkoong
Special to the Star-Advertiser

POSTED: 01:30 a.m. HST, Jun 04, 2014

~~<p><span style="font-size: 12px;">Parsley is an herb used for its distinctive flavor and bright green color that adds sparkle to a dish. But what if you think of parsley as a vegetable?</span></p>
<p class="p1">Of course, you first must like the flavor of parsley, pungent and slightly bitter, which is why most people don't eat the parsley decorating their plate. But for those who like this quality in a leafy green -- kale, Swiss chard, broccoli rabe and mustard greens are bitter, too -- parsley can be a rather tasty addition to your repertoire.</p>
~~

Parsley is an herb used for its distinctive flavor and bright green color that adds sparkle to a dish. But what if you think of parsley as a vegetable?

Of course, you first must like the flavor of parsley, pungent and slightly bitter, which is why most people don't eat the parsley decorating their plate. But for those who like this quality in a leafy green -- kale, Swiss chard, broccoli rabe and mustard greens are bitter, too -- parsley can be a rather tasty addition to your repertoire. Login for more...



Login or sign up below for the complete story

Print Subscribers
ACTIVATION
Current print subscribers, activate your premium content account for unlimited online access & commenting
New Subscribers
Find subscription offers in your area and choose the package that suits your reading preferences.

14-DAY PASS
14 day premium online access and commenting ability on StarAdvertiser.com