Since at least the third century B.
C.
, people have used parsley, one of the most widely known herbs of all, for the purpose of flavoring and garnishing their foods.
Parsley, also called garden parsley, comes from Petroselinum crispum, which is a rather hardy herbaceous plant.
Its name comes to us from the Greek word petros meaning "stone" because the biennial plant was first found growing wild amongst stones and rocks.
The two types of parsley used for flavoring and garnishing foods are called curly leaf and flat leaf with the former most often used for its appearance and the latter more for its flavor.
For adding both color and visual appeal, curly leaf parsley is the best choice while flat leaf, often called Italian parsley, is in order when you need a stronger taste.
American, European, and Middle Eastern cuisine prominently feature curly leaf parsley in a wide variety of recipes for garnishing everything from chicken and beef to seafood potatoes to soups, stews, and salads.
Fresh and chopped flat leaf parsley is often found sprinkled on top of green salads, sandwiches, and soups like chicken noodle or vegetable soups.
Most commonly eaten in Central and Eastern Europe is yet another type of parsley that is grown as a root vegetable and eaten in soups, stews, salads, and casseroles.
Hamburg root parsley looks quite different than the curly and flat leaf varieties and resembles parsnips although they taste nothing like them.
If you are interested in growing your own parsley, it fares best in full sun planted in well drained soil that is kept moist.
Spicy Dungeness Crab Salad Recipe What You Need

• 2 tablespoons vegetable oil
• 1 cup red bell pepper, diced
• 1 cup green bell pepper, diced
• 4 cups corn kernels, fresh or frozen
• 1 teaspoon fresh garlic, finely chopped
• 1 teaspoon fresh thyme
• 1 tablespoon ground cumin
• 2 cups scallions, chopped
• 4 cups chicken stock, hot
• 1/4 cup cornstarch, mixed with 3 tablespoons cold water
• Tabasco sauce to taste
• 2 cups Dungeness crab meat, cooked
• Salt and black pepper to taste
• 3 tablespoons flat leaf parsley, chopped

How to Make It In a 5 to 6 quart sized stockpot, heat the vegetable oil over medium heat before adding the diced peppers and corn.
Saute the vegetables for 2 minutes over high heat and do not allow to burn.
Add the chopped garlic and the thyme and cumin and saute for another 2 minutes.
Add in half of the diced scallions and saute over medium heat for another minute.
Add the hot chicken stock along with the cornstarch mixture and reduce the heat to medium.
Simmer the mixture for about 3 minutes.
Add a few dashes of Tabasco sauce to taste along with the Dungeness crab meat then season with salt and pepper to taste.
Garnish the spicy Dungeness crab salad with the remaining cup of chopped scallions and the chopped flat leaf parsley and serve immediately or refrigerate for later.
Serves 6.