In defense of Parsley

Parsley seems to be universally accepted as a garnish, but almost ignored as a flavorful herb. I think part of the fault lies with curly parsley which doesn't lend itself to cooking so well. It really must be chopped to be used as an ingredient and its flavor leaves much to be desired.
Flat leaf or Italian parsley however is very flavorful and can be simply picked into small pieces, sliced with scissors or cut into a chiffonade. Any one of these techniques will yield much more flavor than pulverizing the poor parsley to death in a food processor.
Parsley has a clean flavor that complements many different dishes. It brightens up the earthy qualities of roasted vegetables or meats. It softens the sharpness of vinegar or lemon juice and it can of course add visual appeal to a dull looking dish of just about any kind. It is one of those ingredients, like salt and pepper, that doesn't really seem to clash with anything savory.
Parsley is a great herb to grow yourself. It is really low maintenance and growing your own means that you can pick just a few sprigs without having to buy a whole bunch to wilt in the bottom of your produce drawer. While it will grow just fine in a sunny window, the flavor will be much better if grown outside.