Parsley doesn't like the cold but it somehow survives it with a covering of pinestraw and mulch. It gets used all winter, like thyme, because it's there.
The very best use I've found for parsley is Lemon Parsley Viniagrette, a bright and tangy dressing.
Lemon Parsley Viniagrette
1/4 cup lemon juice
1/2 cup olive oil
1 tablespoon honey
2 teaspoons red wine vinegar
salt and pepper
1/2 cup parsley leaves
Whir it with an immersion blender.
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