Parsley: flat-leaf or curly?
How do I know whether I should use flat-leaf or curly-leaf parsley? I'm interested mostly in their uses as ingredients, but guidance on usage as garnishes is also welcome.
Best Answer
Flat-leaf (also called Italian Parsley) and curly parsley can be used interchangeably but most chefs prefer flat leaf as it usually has a more distinct taste. That is going to be up to you and your preference.
Curly parsley provides a more unique and visually interesting look when you're talking about garnishes but putting a sprig of parsley on a plate is what would be called a "non-functional" garnish. Aside from adding a bit of green it serves no purpose as very few people I know will pop it in their mouth and eat it. You're better to sprinkle with chopped parsley or herbs that can help enhance/accent the flavor.
Curly parsley is also visually appealing used in a parsley salad due again to the ruffled edges.
I usually use flat-leaf if available, then curly if flat-leaf isn't available. Under no circumstances (except if you just need a touch of green dust) do I recommend using dried parsley. Clippings from the underside of yor lawn-mower probably have more flavor. Same goes for dried chives.
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Which is better curly or flat-leaf parsley?
Flat-leaf parsley (Petroselinum crispum neapolitanum, also known as Italian parsley) has a more robust flavour and smoother mouthfeel than curly parsley (P. crispum), and is also easier to wash. Flat-leaf parsley surpassed its curly cousin as the green herb of choice about the turn of the last century.What is the difference between flat parsley and curly parsley?
Flat-leaf parsley's broad, flat leaves are bold and aromatic, while curly parsley leaves are thicker, ruffled, and deliver a "muted flavor reminiscent of grass, which gets more bitter with time."Why do chefs prefer flat-leaf parsley?
"Flat leaf tends to be easier to control, and it isn't as tough," says Jason Potanovich, chef instructor of the American Bounty restaurant at the Culinary Institute of America in Hyde Park, N.Y.. "It became a trend\u2014flat-leaf parsley made an entrance, and curly got left in the dust."Is regular parsley Italian or curly?
Although they come from the same family\u2014the Umbelliferae, or carrot, family\u2014Italian (or flat-leaf) parsley and curly parsley have distinct appearances and flavors. There are a couple other varieties of parsley\u2014Hamburg and Japanese parsley\u2014but these lesser-known cultivars are rarely used for culinary purposes.More answers regarding parsley: flat-leaf or curly?
Answer 2
Flat parsley is more for Southern European cooking and has a stronger taste.
Curly parsley is more for Northern European cooking - British cooking in particular. For example it is perfect for cod is parsley sauce. It's much milder and less bitter in its raw form.
Answer 3
I personally can't tell the difference in the taste.
I feel that flat-leaf is easier to chop but YMMV.
Lately we've had curly. We can store this in the same glass as cilantro (as per these instructions) and easily tell the 2 apart -- which I find very convenient.
Answer 4
Frankly, I think the difference comes down to texture. If I'm not cooking it, I always use the flat parsley, as I find the curly to have a very harsh, rough mouth feel to it.
Other than that, I don't think it matters.
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