Parsley

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

Parsley grown rapidly, and once it is big enough to use about a third of the plant for your cooking needs, it can be "trimmed" continually - it will continue to grow more. When it is fully grown, it goes to seed, and you'd have to start over.

1 cup = 16 tablespoons

1 tablespoon = 0.06 cup

Yes, but you have to smoke more than you normally would with marijuana, some have said 2 grams will do the trick. They used to smoke parsley in the 60s in place of marijuana. Parsley has been used worldwide for a long time for it's medicinal properties also.

A hotel fight over a prostitute

No it is not.

Fresh parsley is one of the most widely available fresh herbs. It's usually sold in the produce section and is much more desirable than dried parsley. The fresh version has a bright, clean flavor that makes it a great ingredient to cook with and to use as a garnishes

k

Parsley was founded in late 3rd century BC. Parsley came from Italy it was used for garnishing and flavor.

1 ounce its a little over 28 grams

so what's the answer which is heavier that doesn't make any sense.

40.35%

no

1 tablespoon equals 3 teaspoons

so 3 Tablespoons would be 9 teaspoons.

Anise

No,the parsley that is dried comes from the leaves of the plant,but you need the seeds to grow new plants.The seed stalk comes up above the plant in an umbrella shape.Commercial parsley would never be allowed to grow to this stage anyway,so it would be impossible to grow new plants from any parsley leaves,dried or fresh.

Parsley would be Perejil

yes it does cause i have been skipping my period alot lately and im young also i have been for about 2 years now since ive started and i was worried so i went to a website i found on google called something like "im the parsley diva" or some sort and it explains everything so i hope this helpd :)

Yes it can :D