This food is low in Saturated Fat, and very low in Cholesterol. It is also a good source of Protein, Vitamin E (Alpha Tocopherol), Thiamin, Riboflavin, Niacin, Vitamin B6, Pantothenic Acid, Phosphorus and Zinc, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Folate, Calcium, Iron, Magnesium, Potassium, Copper and Manganese.
Make sure your parsley is dry and store in a sealed plastic bag in your refrigerator for a week or so. Like all leafy herbs parsley can be dried for long-term storage. You can also freeze it in a plastic bag. The frozen parsley retains much more flavor than the dried.
(from An Endless Harvest: Betty Levine)
Parsley comes in two varieties, curly leaf and flat or Italian. Both have a mild flavor, but the flat variety is slightly stronger. Parsley is compatible with almost any food except sweets.
Simple From Scratch:
Mix chopped parsley, day old cooked grain (bulgar wheat, rice, or millet works well), olive oil, salt, garlic, cucumbers, tomatoes, lemon juice to taste.