CS
Cathy Schoder ✔
SA, 52 • 2025-11-01
I'm a bit uninspired by parsley, it just seems to add token green to things. No real discernible flavour either. However, we chop up a whole bunch and mix it with chili and lemon juice, and that makes a tasty dressing. This bunch is fresh, Australian grown and lasts a few days when kept air tight in the fridge.
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