Parsley

This herb is sadly dismissed in most kitchens as pretty green decoration for important dishes. Yet it probably furnishes more vitamin C than any other food, and it has a freshness that livens food and tames such bossy flavors as garlic. Parsley with flat leaves is often called Italian parsley, and it is the preferred type for the recipes in this book. In its absence, though, feel free to use the curly parsley you are used to.