This herb is way more than just garnish.

By Chris Morocco
Updated January 21, 2015
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If you’ve ever bought a bunch of parsley, torn off a few sprigs “to add some color,” and let the rest rot in the refrigerator—and who hasn’t?—it’s time to rethink this green. Parsley is generally available and affordable year-round. (Take that, basil.) And it can be a main ingredient in everything from salads to smoothies. Buy the flat-leaf variety, not the curly kind—it’s more versatile. Use it whole, or put it through the wringer; parsley keeps its bright color and flavor even when pureed. Most herbs, like thyme and rosemary, can quickly overpower a dish, demanding restraint. Not parsley. Its clean flavor shines with liberal use. And like most greens, it’s high in vitamins A, C, and K and folate. Make it the base of your next pesto, or shower it over meats and seafood, where it brightens up a dish like a squeeze of lemon. Just don’t let it go to waste. Here, six fresh ways to use it.

Broiled Lamb Chops With

Parsley Gremolata