Parsley like a good friend, makes everything better.  Years ago parsley was the green decoration on the plate when you were fine dining.  We are better informed now, so we eat it.  We know that chewing on fresh parsley leaves keeps your breath fresh.  It is the yin to the yang of garlic.
    But did you know that dried parsley is less tasty and less healthful than the fresh herb?  Or that it should be chopped just before using and added to hot foods at the last minute?  Italian parsley, the flat-leaf variety, has more nutrients and better flavor than curly parsley.
    Parsley has been known as a medicinal herb for thousands of years.  Today it is accepted in strengthening the digestive system  and helps in stomach and liver problems.
 

                                               

    Here is a recipe with lots of parsley that will make you think spring has arrived.  It is called Gazpacho, cold soup.  It is similar to salsa, and may be used in that manner.  You may add tomato juice  to get whatever consistence you want.

                                         Gazpacho
   2 cans 14.5 oz. diced tomatoes or 4 large fresh tomatoes, ( peel fresh tomatoes)
   2 med cucumbers, peeled and seeded
   2 med green peppers
   2 bunches green onions
   1 bunch parsley
   2 T. onion
   1 t. chopped garlic
   1 ½ t. salt
   1 ½ t. pepper
   ¼ cup olive oil
   ¼ cup apple cider vinegar
   1 cup Bloody Mary Mix (original or bold and spicy)

l. Med. chop all vegetables  (may use food processor, but don’t make too fine)
2. Combine all ingredients and stir.
3. Chill and serve