Although parsley can overwinter in zones 5-9, to make the most out of its culinary properties, it's best grown as an annual. The first year its energy goes into making leaves, the next into making seeds. While its culinary value is undisputed, the dense, fern-like leaves also make an excellent edging or border plant. Culinary Uses Parsley can be used dried or fresh, and it goes well with eggs, stews and soups. Fresh parsley especially has a positive nutritional value, as it is a good source of a source of calcium, thiamine, riboflavin, potassium, iron, vitamin C, vitamin A, niacin, chlorine, phosphorus, sulfur, and magnesium.
Cooked parsley loses most of the above nutrients when heated.
A few sprigs of parsley make a soothing tea that aids in digestion. The Curled Parsley looks very nice when potted up, and either plant will grow well in a sunny window. If you're interested in cooking with it, the flavor of the Flat Leaf Parsley is superior. Pesto may be made 3 days ahead and chilled. Cover its surface with plastic wrap.