Parsley is a taprooted biennial with solid stems of triangular, toothed, and finely cut triple curled leaves divided into three segments, umbels of tiny cream summer flowers and aromatic “seed”. Italian Parsley has a strong, coarse flavor and edible succulent stems. Uses: Add to soups, stews, sauces, boiled or creamed vegetables, eggs, herb bread, add to tossed salads and to garnish dishes. Habitat: Sun or light shade, moist high nitrogen soil.