Parsley is still thought of as little more than a garnish by many people, but it really is an indispensable herb in western cuisine. Its clean, fresh taste combines well with a variety of dishes, including potatoes, rice dishes like risotto and pilafs, and stews. It is an ingredient in the French blend fines herbes, and is essential to salsa verde in Mexico and tabbouleh in the Middle East. Parsley is also part of bouquet garni, a bundle of fresh herbs used to flavour stocks, soups, and sauces in France and other parts of southern and central Europe.
Dried parsley is an acceptable substitute for fresh in cooked dishes, and actually helps bring out the flavour of other seasonings. Add it near the end of cooking.