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December 24th, 2012

I will be making grandmother's spaghetti sauce for Christmas dinner tomorrow, which calls for (among other spices) parsley in both the sauce and the meatballs.

Which got me to wonder... why? What function does parsley have in cooking, other thank to add a dash of color to otherwise colorless foods? I mean, though I have eaten food with parsley all my life I would be hard pressed to describe any flavor associated with it.

The parsley we have here, by the way, is fresh from our garden. What difference should I expect from the dried stuff I am used to? If the recipe calls for a tsp of dried, how much fresh should I use?

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