Now that the cooler temperatures have settled in, my herb garden has dwindled down and there are only a few that are still thriving. One of those is my flat-leaf parsley. Its dark green leaves stand ...

Parsley deserves to be more than an afterthought. When chef Rahman "Rock" Harper, founder of Queen Mother's Fried Chicken in Arlington, Va., began his culinary career in the 1990s, he remembers it as ...

At almost every Thanksgiving feast, one can find parsley, one of the world’s most popular herbs. Most people recognize parsley as a green decorative garnish with a delicious, vibrant taste. But ...

Befriending herbs is an essential part of any cook’s quest for big flavor. Fresh herbs may seem an overwhelming group of mysterious green, fluttery things, but they can perform wondrous feats of ...

You can purchase parsley from a garden center or dig up parsley from your yard to plant in containers. If you do bring in parsley from the garden, choose young plants rather than ones that have ...

Parsley is a vibrant, green herb. It is native to the central Mediterranean region, including southern Italy, Algeria, and Tunisia. Many people use fresh or dried parsley to add flavor to certain ...

“Basil, sage, rosemary and thyme” — that doesn't sound quite right. Hmm, how about “Ornamental flowering oregano, sage, rosemary and thyme”? Nah, that's not even close. Wait. . . . “Parsley”! Yes, ...

OGDEN NASH said that "parsley is garstley," but I couldn't disagree more. Its vibrant flavor, bright-green color and crisp texture make it a great addition to most any savory dish. And it is woefully ...

Poor parsley. Its songmates sage, rosemary and thyme are all so much more evocative — each one brings a scent, even a feeling, to mind, while the ear just elides parsley. And who doesn’t love basil?