Parsley

it is in the sedar meal because its the remembrance of the salty tears that came out of the slaves

not sure. but one time my friend was being a boggart with my piece so i packed him a bowl of parsly and it was hilarious

yes it does usually in 20-40 days. It depends on how and where you plant it.

The types of parsley I'm familiar with are the Italian or French parsley with its flat leaves that look a bit like celery leaves, and the 'normal' curled parsley with its dense finely cut and curled leaves. The Italian parsley is more strongly flavored than the curled, and grows taller when mature.
Take a look at the Related Link under the blue box at the left for a photo of the two main types.

No but it can make your breath smell better.

I use 1/3 cup of dried onions.

Depends, my mother usually gets dried parsley for food and just chops it up, im not sure if dried parsley and normal parsley is the same

Use a sharp kitchen knife and start cutting. If you want it as garnish, do not make the pieces too fine. If it is for a soup, salad, etc, chop it up finely. Make sure you move your hand with the knife to make sure your hand stays out of the way of the knife.

i think it is

One tbsp dry is 14gm. 2 oz would be approximately 4.5 tbsp.

I use nearly the same ratio to substitute for most herbs. 3 to 1. You want one third the amount of dried as the amount of fresh that is called for. That would be approximately 1 teaspoon of dried to one tablespoon of fresh, or 1/3 cup of dried for your 1 cup of fresh. However, it also depends on how fresh your dried herbs are. Fresher dried herbs will have a stronger flavor and you may be able to use less. Older dried herbs will have a weaker flavor and may require more.

If the parsley is to be used as a garnish, I wouldn't substitute dried.

About five to twelve inches

Actually, the question is asked incorrectly. It should be, "What does parsley symbolize on Passover?" And the answer is that parsley symbolizes the tears shed by the Israelites when they were slaves, as well as the tears shed by all of us throughout life's difficulties.

Parsley is the leaf and stem of the plant with the same name. Its easy to grow and makes Italian dishes and seafood so much tastier.

1) Hang them up, or spread them out on a screen/net. 2) Maintain a humidity of 50% or less, by venting or using a dehumidifier (see alternate method below). 3) Limit light/sun exposure. 4) promote some air circulation (doesn't have to be much). 5) they are dry when the stem snap. 6) For best quality, store dry herbs as whole as possible and crush just before using. 7) Store herbs in lidded glass jars, in a cool, dark location. Use for food or medicinal purposes within one year. Use the following method for decorative herbs only, not for food or medicinal purposes. Alternate method (relates to step 2): Get some "Flower Drying Crystals" or "Silica Gel Desiccant." Place the desiccant and the herbs together in a sealed (or semi-sealed) container (could be a tupperware tub, a 55 gal poly drum with gasket lid, a trash bag tied with a zip tie). Do this in such a way that the herbs and the desiccant do not make direct contact (especially if the desiccant is a fine powder). Proceed directly to step 5. A tip: herbs are "designed" to hold water in the stem, even when the leaf/flower tissue is dry (this is a drought-survival attribute). That being said, a good method is to go through steps 1 through 4. When the leaf/flower feels dry or crispy to the touch, seal the herb up in an airtight container (again, a plastic bag/container etc). When it is sealed, the stem will release it's fluid into the leaf/flower. After 24 hours, the herb will feel wet to the touch, again. Now, go back to step 1. Repeat until the herb is dry to the touch whether it's hanging up or sealed. There are also some solar-drying methods, but I personally don't think they are good (do to UV damage).

there is no term for parsley in gujarati. gujarati's use cilantro (coriander leaves) and they r called LEELA DHANA OR DHANA OR KOTHMIR

Stem of mustard plant is green and tender so it is a herb

Parsley is considered a uterine stimulant, which may lead to miscarriage.

The answer is umbel.

Achu Mooda - resembles kottambari soppu.

Chop parsley and separate stalks put finely chopped leaves into a saucepan of salted boiling water (can use a stock such as vegetable, chicken or fish stock).

Mix some flour with water and whisk and add to saucepan.

Add a spoon of white vinegar and a little white pepper.

The trick is to thicken the liquor and I find that adding some arrowroot helps and gives the glazed effect that is found in Pie & Mash shops.

I've tried various other methods including making a roux with plain flour and butter - adding mustard, garlic, using water from boiling potatoes as a base - but none have been satisfactory - too much potatoe water leaves visible granular potatoe residue in the liquor. I've also tried green food dye - mashed peas - all of which have been mentioned in blogs on the internet - but I can't recommend any of these.

The nearest I can get to the range of liquors found in the London eel pie and mash shops is the simple ingredients I've mentioned but the arrowroot seems to add the edge to thickening and achieving the glazed finish.

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I've had second thoughts about my answer above since becoming convinced that mash potatoe was used in some liquor

My improved recipe uses dried parsley only and some instant mash to thicken:

In a measuring jar:

Whisk 2-3 heaped tablespoons of plain flour in cold water

Whisk in 1-2 heaped tablespoons of Arrowroot

Add 1 tablespoon of white vinegar

Some white pepper

Some sea salt

Add about one third of a small jar of dried parsely (in date - leafy and fresh)

Add a little green food colouring

Add the contents of the jar to a saucepan

Top up with potato stock

It will thicken as it heats but can be improved with potato:

Thicken as necessary with a little instant potato mixed with boiling water

It depends on where you are buying it. A market in Manhattan will cost 4 or 5 times a farmer's stall on the side of the road. Regardless, it's pretty inexpensive as it's fairly easy to grow and efficient to harvest/process.

One-fourth cup. Get out a measuring cup and fill it with dried parsley.

One pound of anything consists of 16 ounces of the same substance.

One pound of force is equal to 16 ounces of force.

How much parsley is 1/4 bunch