Though known as the most widely used culinary herb in the world, and readily available throughout the year, parsley is one of the least appreciated herbs in America .

Its vibrant green color may look great as a garnish, and if chewed on hastily, make bad breath better, but we Americans do not delve any deeper.

Parsley not only offers a subtle flavor enhancement to salads, stocks, broths, soups, fritters and more, but it also provides a rich source of vitamins -- containing more calcium, potassium and phosphorus than spinach and up to 30,000 IUs of vitamin A in each ounce.

Parsley aids oxygen metabolism and assists the maintenance of adrenal and thyroid glands, has a diuretic effect, stimulates digestive enzymes, encourages the intestines, making it a healthy addition worth including in your favored recipes.

There are two basic types of parsley. The curly-leafed is common in the United States and used as a garnish because it stays fresh looking longer.

Flat-leafed is true parsley (often called Italian parsley, not to be confused with Chinese parsley, which is actually cilantro) and is far superior in flavor.

Dried parsley has a color and flavor that is barely recognizable and its use is discouraged.

When choosing, look for leaves that are bright green and uniform in color with no blemishes, wilting or yellowing. It should smell and taste clean, fresh and distinct.

It can be stored loosely wrapped in a damp cloth and refrigerated for up to a week.

Wash thoroughly -- twice -- just before use.

Primo Parsley Pesto

1/2 large tomato, roughly chopped

1 tablespoon extra virgin olive oil

2 cups packed fresh parsley

2 cloves garlic, minced

1 teaspoon salt

* Combine the tomatoes and oil in a blender or food processor and puree briefly.

* Add the parsley, garlic and salt and continue to blend, stopping to scrape down the sides with a rubber spatula if necessary, until smooth and thick

Serve as a spread on crisp toasted rounds of bread to float on top of a soup.

NOTE: Great with sliced tomatoes and mozzarella on steamed vegetables.

Makes 4 (1/4 cup) servings.

Nutritional information per serving: Calories 46; Fat 3g; Sodium 598mg; Carbohydrate 3g; Fiber 1g; Sugars 1g; Protein 1g.

Italian Parsley Pasta

1 pound spaghetti, cooked al dente

6 ounces tuna in olive oil, drained

1 (15 ounce) can peeled Roma tomatoes, diced

1 small yellow onion, minced

Sea salt

Fresh black pepper

1/4 cup capers

Grated Parmesan cheese for garnish

1/4 cup fresh Italian parsley, coarsely chopped

* In a heavy skillet over medium-high heat, saute diced onion until soft and clear.

* Lower heat, then add tomatoes, stirring.

* Add salt and pepper to taste, then the tuna.

* Cook only to warm up tuna then quickly remove from heat and add capers. Do not overcook.

* Divide spaghetti evenly onto 4 plates.

* Spoon tuna mixture over the top of the spaghetti, sprinkle with cheese and garnish with fresh basil or parsley, if desired.

Makes 4 servings.

Nutritional information per serving: Calories 641; Fat 6g; Carbohydrates 112g; Fiber 6g; Sugar 6g; Protein 32g.

Fabulous French Parsley Potatoes

2 pounds small red potatoes cut into 1/4-inch slices

2 tablespoons sea salt

1 medium clove of garlic, blanched and minced

2 tablespoons white wine vinegar

1/4 cup olive oil

1/2 teaspoon pepper

1 small shallot, minced

1 tablespoon parsley, minced

1 tablespoon chives, minced

2 teaspoons tarragon, minced

* Cut potatoes into slices.

* Boil or steam until fork tender.

* Skewer garlic clove and lower into boiling potato water for 1 minute.

* Remove and set aside.

* Drain potatoes in colander, reserving 1/4 cup of water.

* Arrange potatoes in a single layer on a baking sheet.

* In a small bowl, combine minced garlic with 1/4 cup potato water, vinegar, oil and remaining spices.

* Pour dressing over potatoes, allowing the liquids to soak into the warm potatoes before serving.

* Serve warm or at room temperature.

Makes 6 servings.

Nutritional information per serving: 484 Calories; 34g Fat; 40g Carbohydrates; 5g Fiber; 5g Protein.