Perhaps the most legendary garnish of all time, flat leaf parsley is worth the fanfare. Used in funeral rites (but not cooking!) by early Greeks, the hardy, palate-cleansing herb grows easily, and quickly made its way into kitchen gardens around the world. It’s a main component of many French stocks, and by the early 1900s had become a staple garnish for cooks looking to brighten up their plates without overpowering the flavor of their food. After getting a bad rap as a mere garnish during the fussy food phase of the eighties, it’s made a well-deserved comeback.