Parsley

Ever so versatile Parsley, used primarily in garnishes in the US. Parsley is a wonderful herb containing, iron, and vitamins A and C.
Parsley refreshes the flavors of stews, potatoes, livens dumplings, a must have in chicken paprikas and can be combined with basil to perk up a pesto.

Parsley

Dried parsley is a great way to top off a homemade cheese ball, by rolling in dried parsley flakes before serving. It provides a finished look as well as enhancing the
taste.I also like to use a bit of dried parsley in my holiday crab dip, the wonderful green color combined with the fresh flavor that parsley provides, accent the reddish color and the flavor of the dip.
Parsley is grown mainly in California in the US and the most common varieties are 1) flat leaf: (also known as Italian Parsley) has a more pungent flavor. 2) curly leaf: which is milder in taste.
Easy to grow in your own kitchen window sill: use a good mix of well-drained soil in a sunny window. Germination of parsley seeds can take up to eight weeks, so it helps to soak the seeds in a little warm water for 24 hours, to help speed up the process. Parsley also prefers a neutral soil, can be planted outdoors in an area with partial shade, and requires little care besides water and sunlight.