It’s been years since I saw bright green curly parsley in the stores where I shopped in America, and now I am in Italy, doing a couple of long term projects, and curly parsley is nowhere to be found. I never thought I would miss it, but just a few weeks ago I had to go to Austria, and there is curly parsley galore there – and I liked it!
It has a lot more kick than flat-leaf parsley, and it really helps in some of those bland Teutonic foods. And the chlorophyll boost feels more robust.
Maybe living in the NY-metro-area gave me the false impression that curly parsley had gone the way of the dodo, and been hounded off tables across America. Do you still have it? Use it? Plant it? Get it on plates in the restaurants you go to?
One of the brightest memories I have of my grandmother is that, in a restaurant, she always finished her meal buy eating the parsley on her plate. She said it cleaned and protected the teeth. Anyone else ever hear this?