Parsley is an herb used for its distinctive flavor and bright green color that adds sparkle to a dish. But what if you think of parsley as a vegetable?

Of course, you first must like the flavor of parsley, pungent and slightly bitter, which is why most people don’t eat the parsley decorating their plate. But for those who like this quality in a leafy green — kale, Swiss chard, broccoli rabe and mustard greens are bitter, too — parsley can be a rather tasty addition to your repertoire.

There are two main varieties of parsley: curly and flat leaf. A sprig of curly is what we usually see garnishing a plate. Its small, ruffled leaves are perfect for decorating, while its flavor packs some punch.

Flat-leaf parsley, preferred in Middle Eastern and European cookery, has broader, larger and spiky leaves that deliver a pronounced flavor. It is sometimes referred to as Italian parsley and is sometimes confused with cilantro, which has more delicate leaves. 

Look for parsley with green leaves and no yellowing or darkening. Wash parsley, shake out excess water, wrap it in paper towels and place it in a plastic bag. Store it in the refrigerator for up to a week. 

Here are some delicious reasons to utilize parsley:

>> First, parsley is nutritious. It is an excellent source of vitamins A, C and K, and it has significant amounts of iron and folate, as well as a number of trace minerals. With only 22 calories per cup, parsley is also a good source of dietary fiber.

>> Persillade is a reason to like parsley. "Persil" is French for parsley, and persillade is a mixture of chopped parsley and garlic. It’s used as a garnish or flavor addition and is sprinkled onto a dish just before cooking is completed. Think a heaping spoonful of persillade over a stew or hearty soup; think lots of persillade over pasta topped off with grated cheese.

>> Gremolata is persillade’s Italian cousin, a mixture of chopped parsley, garlic and lemon zest. It’s a combination traditionally used to finish osso buco, the dish of braised veal shanks. 

No doubt it can be used like persillade over a stew, soup or pasta — the lemon zest will add a bit of brightness.

>> Chimichurri is one of the great reasons to love parsley. The Argentinian herb sauce that usually accompanies grilled meat, chimichurri is a mix of chopped parsley, oregano, garlic, olive oil and vinegar. 

Heaped on a grilled steak or fish, chimichurri adds bold, zesty flavor.

>> Tabbouleh, the Middle Eastern dish of bulgur wheat mixed with lots of chopped parsley, mint, tomatoes and onions, is a dish that truly makes parsley shine. The bright green mixture can be served up with lavosh, pita bread triangles or lettuce leaves and can be served as a salad. 

With a few extra ingredients, tabbouleh can be a main-course salad.

>> Another way to get a dose of parsley is simply to dress it with olive oil and salt and serve it as a side salad. Powerful flavor and good for you, too.

A dollop of chimichurri alongside a grilled steak, pork chop or hearty fish will tantalize the taste buds. Use chimichurri to add zest to a roast beef or chicken sandwich. Chimichurri over spaghetti? Why not?

CHIMICHURRI

1 cup packed flat leaf parsley leaves
1/3 cup olive oil
3 tablespoons red wine vinegar
3 cloves garlic
1 tablespoon fresh oregano
1/2 teaspoon salt
1/2 teaspoon chili pepper flakes

Place all ingredients in food processor or blender and puree. Makes approximately 3/4 cup.

Tabbouleh is the classic Middle Eastern salad of parsley and bulgur. I recently had a version that included diced feta, kalamata olives and capers, making it a perfect dish to serve as a light entree. Don’t like bulgur? How about farro, Israeli couscous or orzo? Each of these will add a chewy note to this parsley dish. 

PARSLEY PLUS SALAD

1 cup bulgur (can substitute with farro, Israeli couscous or orzo)
2 cups packed flat-leaf or curly parsley leaves
1/2 cup finely chopped mint
1/2 cup chopped green onion
1 cup diced tomatoes
1/3 cup olive oil
4 tablespoons freshly squeezed lemon juice
1/2 cup diced kalamata olives
1/4 cup capers
1/2 cup diced feta cheese (about 3 ounces)
Salt and pepper, to taste

Cook bulgur according to package directions. Drain well, rinse in cool water and place in large bowl. Remove moisture from parsley and chop fine, using knife or food processor. Add to bowl along with mint, green onion and tomatoes; toss. 

Add olive oil and lemon juice and mix again. Add olives, capers and feta and remix. Season if necessary. Serves 3 as an entree or 8 as a side dish.

Approximate nutritional information, per side-dish serving (not including salt to taste): 200 calories, 14 g fat, 3 g saturated fat, 10 mg cholesterol, 400 mg sodium, 18 g carbohydrate, 4 g fiber, 2 g sugar, 5 g protein

Nutritional analysis by Joannie Dobbs, Ph.D., C.N.S.