Who remembers the days when parsley was the go-to garnish? Mashed potato, white bread sandwiches, curried eggs, asparagus rolls and more, apparently all tasted, and looked better, with the addition of parsley.

Luckily time moved on and, thanks to various reality cooking shows, we now know there are plenty of other ways to create visual appeal when presenting a meal.

While parsley's abilities as a garnish may have waned in popularity, there's no denying its still a must-have herb for the herb garden.

I like to have both flat-leaf and curly leaf parsley on hand in my vege garden. And even though some recipes specify which parsley to use I mix and match as I see fit at the time.

Parsley can be grown virtually anything. Got a big herb or vege garden? Pop it in a sunny, well-drained spot. Alternatively, grow it in a small pot on the windowsill. Or try planting this handy herb in a hanging basket with something like polyanthus or strawberries (later in the year for strawberries) around the outside.

The trick with parsley is to eat it as its ready and use it before it goes to seed. To ensure a steady supply, stagger your planting. That means every few weeks or couple of months plant another parsley seedling. As one reaches its end the other will be ready to plunder. Remember, parsley is more than just a pretty plant - and don't forget to use the stems too!