One of the greatest things about parsley is that it can be found almost anywhere, fresh or dried. It is also easy to grow and perfect for the home garden. Fresh parsley is perfect for that last minute addition to a dish, providing texture, color and a burst of clean flavor. Though it takes twelve pounds of fresh parsley to make one pound of dried parsley, dried parsley is still the most commonly used form of the herb
The delicious and vibrant taste and wonderful healing properties of parsley are often ignored in its popular role as a table garnish. Parsley is highly nutritious.
Parsley's volatile oils—particularly myristicin—have been shown to inhibit tumor formation in animal studies. It's a food that can help neutralize particular types of carcinogens (like the benzopyrenes that are part of cigarette smoke and charcoal grill smoke). In addition to its volatile oils and flavonoids, parsley is an excellent source of vitamin C and a good source of vitamin A.
Combine chopped parsley with bulgur wheat, chopped green onions (scallions), mint leaves, lemon juice and olive oil to make the Middle Eastern classic dish, tabouli.
Add parsley to pesto sauce to add more texture to its green color.
Combine chopped parsley, garlic and lemon zest, and use it as a rub for chicken, lamb and beef.
Use parsley in soups and tomato sauces.
Serve a colorful salad of fennel, orange, cherry tomatoes, pumpkin seeds and parsley leaves.
Chopped parsley can be sprinkled on a host of different recipes, including salads, vegetable sautés and grilled fish.