One strip of the classic comic "The Far Side" nicely sums up parsley's status as an underappreciated herb. As a group of cavemen gnaw on the bones of an animal, one admonishes a companion who is about to eat a sprig of greenery.

"Zak! Don't eat parsley!" the caption reads. "Just for looks!"

Parsley is probably best known as the often uneaten garnish added to a dinner plate, but the herb has a number of beneficial uses. The Penn State Extension says it helps add flavor meats, soups, salads, and other dishes. The National Gardening Association says parsley also brings a healthy dose of iron and Vitamins A and C to your meal.

In addition, parsley has been used to create more soothing bathwater as well as lotions, soaps, and shampoos. Eating the parsley added as a garnish can freshen your breath and cleanse your palate between meals.

The herb's lower leaves will be divided into two or three main sections, while the upper foliage will be a darker green with either flat or curly leaves. Parsley will also produce yellowish flowers.

Gardeners may discover that parsley provides a surprisingly lush source of greenery to their landscaping. Flat-leaved parsley is the better choice for cooking, but curly leaf parsley is useful for edging and texture.

If you want to begin growing parsley early in the season, you can start it indoors about 10 to 12 weeks before the last expected spring frost. The Old Farmer's Almanac says seeds can even be sown outdoors three or four weeks before this frost, since the herb is slow to germinate and can tolerate colder weather.

Ample sunshine is ideal for parsley's growth. The University of Minnesota Extension recommends looking for a spot that receives six to eight hours of sunlight a day, although partially shaded areas can also work well.

Rich, well-drained soil amended with organic material will promote healthy growth. A pH level of between 6 and 7 is best. The Old Farmer's Almanac says the soil should be free of weeds, since it will make it easier to see parsley once it sprouts.

Plant seeds about six to eight inches apart. Cover them loosely with soil to leave access to sunlight and encourage germination. The gardening company Bonnie Plants says a slow release fertilizer applied after planting can be beneficial.

Don't allow the soil to dry out. The University of Minnesota Extension says you should water deeply at least once a week to provide the roots with moisture. Putting a layer of mulch around parsley will encourage moisture retention.

Parsley works well as a companion plant, since its fragrance helps confuse pests and keep them away from your garden. The Old Farmer's Almanac says the herb is particularly beneficial to tomatoes, asparagus, and corn.

You can harvest parsley as needed, cutting the leaves from the outer portions after they have matured. This method will allow further growth to take place during the season. The National Gardening Association says the entire plant can be cut down and stored at the end of the season.

Drying parsley is one effective storage method. Tie a number of stems together and hang the plants in a warm, shady area; the leaves should be crumbled into a storage container once they have dried. Parsley can also be frozen by separating the leaves from the stems and storing them in a sealed plastic bag.

Parsleyworm caterpillars, the predecessor to the black swallowtail butterfly, enjoy feeding on parsley. Bonnie Plants says the herb should be able to recover once the caterpillar proceeds to the next stage of its metamorphosis. If you are worried about plant damage, however, you can move the caterpillars to an alternate food source such as Queen Anne's lace.

Parsley is biennial, so it will set seeds and die off after its second season of growth. Treating the herb like an annual is usually more advantageous, since the second year's growth will have a more bitter taste. Cold winters can also kill parsley before it can grow again.