Do you think you know parsley? Think again. Parsley has been pushing boundaries for centuries. Once a respected medicinal plant and culinary staple, today’s culture disregards parsley as nothing more than a decorative garnish. But this surprisingly versatile herb is ready to make a comeback. ⁠ ⁠ ⁠ 🌿 A few standouts worth knowing: ⁠ ⁠ • ‘Giant of Italy’: big leaves, big flavor, the workhorse for pesto and salsa verde ⁠ • ‘Einfache Schnitt 2’: dark, aromatic, and almost too handsome to chop ⁠ • ‘Menuette’: ferny, dill-like, parsley in disguise ⁠ • ‘Katinka’: tall, sturdy, bred for harvest machinery rather than Michelin stars ⁠ • ‘Green Pearl’: curly, productive, winter-tough ⁠ • ‘Riccio Verde’: compact, ruffled, intensely green ⁠ ⁠ Parsley deserves a place beyond the plate’s edge. Which variety are you growing this season? ⁠ ⁠ ⁠ Want to learn more about this undervalued herb? Read “Grower’s Almanac” in our January/February issue at ahsgardening.org. ⁠ ⁠ Not a member? Join us at us at ah...