SC - Petit Propos Culinaires - website

[Susan P Laing]

Additionally, as far as i can tell, cooks of yore used "flat-leaf" parsley
- - sometimes called "Italian parsley", not the frizzy "curly-leaf" parsley
that decorates (or used to) restaurant plates.

I don't know if flat leaf parsley has different growing requirements from
curly variety, as i have a dismal black thumb.

Anahita


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