Most commonly seen as a garnish, parsley adds a mild, sweet flavor to foods. It frequently is added to French, Italian and Greek dishes. Parsley can be chopped and added to soups, vegetables, meats and sandwich fillings. Two types of parsley are those with curly, fringed leaves, and Italian parsley, which has flat leaves. Flat leaf is preferred for cooking.
The anise-parsley-celery flavor of dill goes well with fish, vegetables, soups and salads. It also compliments poached salmon and potato salad. Crown dill, a stronger tasting item, is used for making pickles while baby dill is primarily a seasoning. Dill plants have feathery leaves. When purchased fresh, plants should be selected on the basis of their resemblance to fresh salad greens. Dill seed also is a popular seasoning item