Parsley (genus Petroselium) – Although there are at least three dozen varieties of parsley, the ones we encounter in the kitchen are usually the curly parsley (P. crispum) and the flat-leaf parsley (P. Hortense or P. neopolitanum), also known as Italian parsley. Classified as a biennial, parsley grows during its first season, then flowers and dies during its second season. However, it may be grown as a hardy evergreen perennial if the flower stalk is removed before the plant comes into bloom-I have had a few plants of both curly and flat-leaf varieties survive in my garden for several years. Even though most pundits claim that the flat-leaf variety has a stronger flavour, I can’t say that my experience bears this out. Many professional chefs buy only the curly variety because it can be used both for cooking and garnishing. The stems have even stronger flavour than the leaves and are used in bouquets garnies and to flavour roasts and large cuts of meat. The leaves, stems, and roots of the plant are all rich in vitamins A and C. Fresh parsley is now available nearly everywhere, and should always be used in place of the dried herb which has virtually no flavour and bears little resemblance to the real thing.