So everyone who’s ever bought a bundle of parsley for say, a garnish, please raise your hand.

Parsley is great but is rarely, if ever, considered a main ingredient.

Well, hang on to your cooking hats because this column is devoted to that underappreciated leafy herb, which can be used as more than garnish.

There are more than 30 varieties of parsley, which is related to celery. The most commonly used types of parsley are the curly leaf and flat leaf.

You should look for parsley that is deep green in color with tight leaves and looks fresh. Forget any bunches that are wilted or have yellow leaves.

You should always thoroughly rinse the parsley before you use it. Place it in a bowl of cool water and swish it around to get rid of the dirt. Note that parsley should be added at the end of the cooking process so that it retains its flavor and color.

One great parsley trick is that if you’re making a lighter colored sauce, just use the stems instead of the leaves as it will give you the flavor of parsley but not the green color.

Parsley Baked Salmon

3 tablespoons butter, melted

1 cup milk

1 cup sour cream

1/2 cup Parmesan cheese (optional)

3 large eggs, beaten

2 cans red salmon, drained and flaked

2 cups bread crumbs or cracker crumbs

2 tablespoons minced onion

2 teaspoons minced garlic

2 tablespoons lemon juice

3/4 teaspoon salt

3/4 teaspoon pepper

1 tablespoon minced parsley

Preheat oven to 375 degrees. Grease a 9-by-13-inch baking dish. In a bowl, combine the melted butter, milk, sour cream, Parmesan cheese (if using) and eggs; beat to combine. Add the salmon, bread crumbs, onion, garlic, lemon juice, salt and pepper and parsley. Mix to combine. Place the mixture into the prepared baking dish and cook, uncovered for 35 to 40 minutes. Remove from oven and let cool for 4 to 5 minutes before cutting and serving. Serves 8. Great with Parsley Cream Sauce (see recipe below).

Parsley Cream Sauce

4 tablespoons butter

4 tablespoons flour

2 cups milk

1/4 cup mozzarella cheese

2 tablespoons Parmesan cheese

Pepper, to taste

1/4 cup minced parsley

In a saucepan, melt the butter and then quickly whisk in the flour. Cook this mixture for one minute, whisking constantly. Whisk in the milk, cheeses, pepper and parsley. Cook, whisking constantly until combine and the cheese is melted (1 to 2 minutes). Serve immediately.