Parsley is highly versatile, with a unique flavour. Use it to fortify soups, sauces, vegetables, tangy dressings, pasta dishes, lentils, beans, pulses, condiments, dips and much more.
 
A little goes a long way, and lovers of French, Italian, Spanish and a wide range of European cuisine won't want to be without it.  Use it throughout the cooking process so that the flavour can infuse.
 
As with all dried herbs, it is much more concentrated than fresh parsley. The general rule of thumb is to use a third of the amount of dried herb as you would fresh herbs.