SPECIES: Petroselinum crispum, biennial garden herb usually grown as an annual

DESCRIPTION: Dark green leaves with many curly leaflets take on triangular look. Foliage fresh until hard frost.

VARIETIES: Curly parsley good for garnishes; flat Italian parsley offers more flavor for cooking.

CULTURE: Full sun to part shade. Rich, moist, well-drained soil; tolerates average soil. Before planting, soak seeds in hot water overnight to improve germination. Sow seeds eight weeks indoors before last frost dates - late March Southside and early April on Peninsula; place transplants outdoors when danger of frost is past. May self-sow if left to overwinter and go to seed.

HARVEST: Cut fresh leaves as needed.

PRESERVATION: Keep fresh leaves wrapped in moist paper towel in refrigerator. Bunch and hang by stems upside down in dry, dark place until leaves crumble; store in airtight container.

USES: Host plant for black swallowtail butterfly; its caterpillar will devour all leaves but plant usually recovers. Other butterflies also like nectar on parsley when in flower.

For dinner-table dishes, add poppy seeds and chopped parsley to buttered noodles. Garnish boiled new potatoes with butter and parsley. Combine finely minced Italian parsley with mayonnaise to garnish poached fish. Fresh and dried leaves used to season omelet, rice and pasta, salads, soups and stews. Fresh leaves really freshen breath, especially after eating garlic.

PROBLEMS: Root rot in soggy or heavy soil.

NUTRITIONAL VALUE: Vitamin C.