A bunch of parsley in a glass I keep by the board — so the hand takes leaves at the last moment

The soup is almost ready — and the parsley is still in a bag in the drawer “we’ll chop it later”. Easy to forget until the plates: by the table the leaves are limp, and the hand tips dried stuff from a jar. I stand a fresh bunch in a glass of water by the board — so at the last moment I cut leaves onto the plate, not hunt a bag behind the milk.

A bunch of parsley in a glass I keep by the board — so the hand takes leaves at the last moment. Shop herbs into a glass overnight is another note; parsley stems in the soup its own; spring onions in a glass another story. Here it’s the bunch at the work: in sight by the board, fresh, for the finish — not a rescue of a limp pack from the drawer.

Stems in the water, leaves over the rim; the glass not by the hot hob. If the leaves are already yellow — I cut them off, not “one more day in the salad”. I don’t keep a bunch in a glass for a week “for looks”. I’m not choosing a new parsley variety with a review in this note — it’s about the bunch that already stands by our board.

I don’t need parsley I remember when the plates are already on the table. I need a bunch by the board from which the soup smells of green at the last moment. At yours does parsley live in a glass by the board — or already as a limp bag in the drawer?