Parsley is the oft-neglected garnish you leave behind or forget to use. Eat it, though, and you’ll discover a palate-cleansing herb perfect for adding to sauces and salads. Use it to bulk up pesto before basil is in season or make a chimichurri verde and spread it on grilled fish or chicken. It’s essential to tabbouleh, that Middle Eastern mix of bulgur, veggies and mint. If you’re not a fan of bitter greens, mound flat-leaf parsley on a hot pizza instead. It adds a fresh vegetal note to balance rich cheeses and meats.