Parsley as an ingredient

Yes. Marjoram is not an herb I have known from way back so, at first, it did seem just like a milder oregano. As I have used it, however, I have found a flowery scent in it...

Yes, the flowery note in both marjoram and oregano can be strong and do limit their applications. In that sense, parsley is a more versatile herb that I use without hesitation in a wide range of dishes. Whereas I have to think more carefully about the dish for oregano and marjoram. But, I still find their flavors more 'interesting'!

I grow parsley, but not sure if I like it. I have Italian parsley and use it mainly as a garnish just because it looks pretty. I have added it to soups just to get a little more green in there. I like cilantro, but it bolts as soon as it gets hot here, and when I buy it at the store, put it into water and keep it on the cool side, it only lasts a few days and dies. Irritating!

Have you tried standing up the cilantro in a glass with a little water, loosely placing a plastic bag over it, and putting it in the refrigerator?

Yes, I used to do that all the time, and lately Ive had a couple of large containers on the door shelf where I would put the cilantro. So, I have been putting it on my counter near a window where it gets a lot of light. I need to get back to doing that.
Any idea why the store-bought parsley and cilantro do not root while in water?

Yes. Marjoram is not an herb I have known from way back so, at first, it did seem just like a milder oregano. As I have used it, however, I have found a flowery scent in it, and, unlike herbes de provence, it isn't thrilling me.

Another herb in this ilk is savory but I am liking how my palate develops for it.

Jeff, what do you mean Marjoram is not an herb? I just looked it up, and all the references say Marjoram is an herb in the mint family. I love it in my tomato bread salads; I really have not found a use for it in anything else. I love that flowery note it gives to the salad, and it seems to go well with the kalamata olives.
I did use it on the tomato layer in the cabbage potato salad I made yesterday. Added a nice touch to that layer.

Yes, marjoram (Origanum majorana) is a true herb and a popular culinary and medicinal aromatic plant in the mint family. Often called "sweet marjoram," it is prized for its sweet, citrusy, and mild pine flavor, which is distinct from its stronger cousin, oregano.
All my research says marjoram is an herb

[Jenise]

Karen, I don't think Jeff was saying it wasn't an herb, just not one he was familiar with "from way back" so it did not have a place in his repertoire the way herbs he grew up with did/do.

Back to fresh oregano vs. dried, I do not not find that fresh is always better. Dried thyme and oregano both have very distinct flavors that I prefer in many things--Mexican food would barely be possible in my kitchen without dried oregano, but I love fresh oregano on a plain cheese pizza.

On the other side of things, dried rosemary and parsley are completely useless.

And parsley contains twice the vit C as oranges, by weight.

But oranges weigh a lot more than parsley does. You'd have to eat a helluva lot of parsley to match the weight of an orange.

Regarding growing your own cilantro, I tried that in our family garden once and I also found that it bolted and went to seed rapidly. As to why store-bought cilantro won't root, around there most groceries chop the roots off (which is a shame because there are Thai recipes that specifically call for cilantro root). Asian markets are more likely to leave the roots on. You might try treating the stems with auxins (rooting hormones).

-Paul W.

Karen: What Jenise said. My phrase was a little jaunty. I meant it to be read like this:
Marjoram | is not | an-herb-I-have-known-from-way-back | so...

I told Betsy about this discussion, reminded her we haven't done a fave steak accompaniment lately, a salad of parsley and watercress (w/mustard, capers, horseradish).
Agree that dried parsley is useless, but plenty of times as noted some other dried herbs like oregano work better than fresh.
We seldom use/buy chervil, marjoram, savory but frequently use fresh parsley, cilantro, tarragon, dill, mint, rosemary, shiso, thyme. All but cilantro and tarragon are usually in garden (sage and bay leaf too)

I'm going there on Tuesday so I'll ask the owner whether and which parsley he uses.

So I went last night, asked Isan, the owner/chef, and he said he doesn't use parsley in his Iman Bayildi, pictured below.

Aspava-small.jpg

from menu

Homemade Imam Bayildi (V)
Roasted aubergine topped with specially prepared tomato, black pepper, onions and herbs, kissed by virgin olive oil

I should have asked him which 'herbs'.

[Jenise]

Tell us about the wine, Peter!

Tell us about the wine, Peter!

It's from two grapes I've not encountered elsewhere. It's a full bodied soft rich red wine, very drinkable. The back label says 'ripe tannins' but I didn't notice any.

I order, when I can, a wine from the country of the cuisine, thus I don't drink Italian with Beef Bourguignon or French with pizza for example. Luckily this is third cheapest on list and it's so enjoyable I haven't got around to trying the other Turkish red on list which is only £5 more. Anyway, the owner now brings the Yakut as soon as I sit.

https://aspava.uk/

[Jenise]

Neat menu, Peter. I'd love to eat there!

Btw, I see several dishes call out parsley as an ingredient, indicating it's importance in place of other herbs. Re wine, I hear you on that but they sure don't offer many Turkish options. There are so many more Italian wines! I'm a little surprised that Armenian wines aren't represented. They're excellent.