Both Italian and curly parsley are excellent sources of vitamin A and C. Richer in iron than
any other green vegetable, parsley is appreciated by cooks for its ability to blend various
flavors in soups, stews, sauces and salads. Either variety can be used fresh, dried or frozen.
Flat-leafed Italian parsley has a better flavor for cooking, while curly parsley is commonly
used dried in cooking and fresh as a garnish. Start from seed indoors or set out plants when
all danger of frost has passed.