• Combine 2 sticks butter, 3 peeled cloves garlic, 1 1/2 cups Italian parsley and salt and pepper to taste. Whirl in a processor until smooth and drizzle in 2 tablespoons olive oil. Store in the fridge for up to 1 week. Use on grilled fish, pastas, steamed zucchini or fresh corn.

• Mince Italian parsley and add to buttered, boiled potatoes.

• Italian parsley intensifies the flavors of other herbs and can be included in any dish using herbs for a fuller, richer flavor.

• Add whole Italian parsley sprigs to tomato sauces for the last 20 minutes of cooking and remove before service.

• Add Italian parsley to corn bread or oyster stuffings for poultry -two tablespoons per cup - or to dressings cooked separately.

• Italian parsley can be an interesting vegetable - deep fry whole sprigs of Italian parsley for about 10 seconds and serve with roasted meats and stews.

• Mince Italian parsley very finely along with fresh oregano and basil and add to breadcrumbs to use for coating veal, pork or poultry scallops.