Bright and herbaceous, dried parsley is excellent for flavoring potatoes, soups, stews and grain salads.
store away from heat, light and moisture.
It's hard to go back to store-bought herbs when I run out of one of these. The parsley, for some reason, has a wonderful sweetness. I've invented a whole new potato recipe for it, by blending 2 or 3 tablespoons dried parsley with a tablespoon of their rosemary, 1/3 cup olive oil, handful of pitted green olives and about a quarter cup butter or cultured butter substitute. Salt to taste and pour over baby yellow potatoes that have been squashed a bit by a masher.
