Petroselinum / Biennial (but often grown as an annual)

Parsley is one of the most versatile, indispensable, and widely used herbs in the kitchen. On top of its many culinary uses, parsley is beautiful in the garden as well. Though parsley does grow year round here (flat leaf does better in the heat; curly in the winter), it really thrives in the cooler months. In fact, many gardeners are planting it with pansies and violas for an attractive texture in the winter garden. There are two primary kinds of parsley: flat leaf (Italian) and curly (French). The Italian is generally considered to be superior in flavor, while the curly is most often used as a garnish. To use parsley, harvest the leaves from the outside of the plant, clipping the stalk down at the base. Rinse the leaves and pat dry. Chop or snip the leaves and add them at the end of cooking, or sprinkle over the top just before serving, to avoid any loss in flavor.