RecipeMuncher

When I was growing up, parsley was a tough, curly thing that sat on your plate. It was to make your plate look pretty, not to eat (though sometimes I would occasionally hear that chewing it would freshen your breath). I had never even heard of Italian flat-leaf parsley. My how times have changed. Now, I buy a bunch of fresh parsley every week. Parsley can be pretty much tossed into anything towards the end of cooking to add a fresh flavor, and it is still useful to make your plate look pretty. (...)