Parsley (Petroselinum crispum) is the herb we think of as the leafy piece of green garnish on the side of the plate in a fancy restaurant.  Usually it gets left on the plate, scraped into the trash (hopefully the compost!) an unsung herbal hero.  There was a reason for its appearance on the plate – to refresh a customer’s breath and help digest that tasty meal that had just been consumed.  That little bit of garnish has all but disappeared, gone by the wayside mostly due to costs.  It was so unappreciated.  Why would restaurants continue to spend money on something that was just going in the trash?!