Parsley is an indispensable part of the Italian pantry, a basic condiment like salt and pepper. There aren’t too many dishes that can’t benefit from a sprinkle of parsley.
The biggest debate with parsley is whether or not to use fresh or dried parsley.
Fresh parsley has more flavor and is ideal if you have it.
But people have been drying herbs for centuries and dried parsley is also a staple in an Italian pantry.
What is it used for? It is used for seasoning and color in many dishes, most notably the tomato gravy or sauce, but it is also used on fish and meats. I would say a rule of thumb in our family is using dried (or fresh) parsley in things like tomato sauce/gravy and using fresh parsley in salads or as a garnish.
–Dina Di Maio