Fresh Parsley is great for chicken, fish, pasta dishes or soups and it can really zip up a sandwich. Parsley has three times the vitamin C of an orange and twice as much iron as spinach.
Cilantro is perfect in fresh salsa.
Chop up 2 sprigs and, with a Tbsp of fresh lime juice, stir into diced veggies:
1 cup tomatoes,
1/4 cup red onion,
1/4 cup celery, and
a cucumber.
Try it with Tostitos's new Organic corn chips.
To dry herbs, hang upside down to dry. Next time your oven is warm after baking, strip off the leaves and spread them on foil. Slide them into the oven (turned off) and let them finish drying. Crush the leaves and store them in small bags or canning jars. Keep them dry! Use half as much dried herb as you would fresh in recipes.