Parsley has been promoted from garnish to centre stage! It's name comes from the Greek and means "rock celery" ( as it is a relative of celery). As the main ingredient in Tabbouleh, and parsley pesto and mixed into salad, soups and sauces, it always adds a gorgeous green hue and spiciness. The parsley in my garden pops up in unusual places - this one is in the centre of the plot - it must have been a root remnant sprouting from compost. It has such a robust and verdant presence, virtually glowing with its health giving properties:http://www.whfoods.com/genpage.php?tname=foodspice&dbid=100#healthbenefits My doctor once wrote me an Rx for parsley when I needed folic acid. I added parsley to a basic hummus recipe, and it created a lovely, pale green dip. Cooking parsley destroys its nutritional value, and should be added to soups and sauces at during the last 2 - 4 minutes of cooking. You can even make parsley tea: http://www.riverviewherbs.com.au/parsley-tea.htm So get growing and glowing with parsley! 
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