You want to be generous with parsley, chopping fistfuls of flavour-packed greenery into salads, soups and Italian sauces to lift them from good to sublime. Growing your own is the best way to get the quantities you need, so sow a row every six weeks to ensure a constant supply.
There are two main varieties, flat-leaved (said to have a superior flavour) or moss-curled, which is very frothy and looks lovely edging your flower beds. Sow direct or in modules to plant out later in damp soil in dappled shade; parsley is very hardy, especially the moss-curled variety, and often stays green right through winter, giving you year-round supplies.