Pick A Pack Of Parsley For Potatoes, Pots And Platters

         It livens up pale potatoes, garnishes your morning omelet, and freshens breath. What more could you ask for in an herb? A lot! And parsley fulfills a versatile job description.
         Most often seen on restaurant platters, this vibrant green garnish steps beyond being pretty and winds up in many commonplace (yet delicious) recipes.
         Lasagna, Parmesan chicken, tuna casserole, fried potatoes, garlic bread. In fact, there's barely a recipe that doesn't call for a dash or two of parsley, more often for color than for flavor.
         Tossed in salads, stewed in soups and dabbled in sauces or egg dishes, it's mild green flavor adds the freshness that speaks clean to your palette, while giving your body a boost of vitamins A and C.
         Anciently, however, people pulled parsley for uses outside of the kitchen. Woven into wreaths, party-goers believed these corsages would prevent intoxication by absorbing fumes. Thank goodness they didn't drive back then! Other cultures believed that you could kill an enemy by speaking their name whilst plucking a sprig.
         Luckily, parsley has outlived its sinister superstitions, becoming the most used herb in the United States. Albert Stockli poetically described it well when he called parsley, "the jewel of herbs, both in the pot and on the plate."


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