Parsley
Petroselinum crispum
Parsley is a biennial herb with bright green, tripinnate leaves. It is native to the Mediterranean region and has been cultivated for centuries as a culinary herb and medicinal plant. Parsley has a mild, slightly peppery flavor and is often used to garnish dishes and add flavor to soups, stews, sauces, and salads.
Flavor notes: Mild, slightly peppery, earthy
Goes great with: Chicken, fish, beef, pork, vegetables, potatoes, rice, pasta, bread, soups, stews, sauces, marinades
Curly
Curly parsley is the most common type of parsley found in grocery stores. It has a curly appearance and a mild, slightly peppery flavor. Curly parsley is often used as a garnish, but it can also be added to salads, soups, and main courses.
Italian
Flat parsley is also known as Italian parsley. It has a flat appearance and a stronger flavor than curly parsley. Flat parsley is often used in Italian and Mediterranean cuisine. Flat parsley can be added to salads, soups, and main courses.
Japanese
Japanese parsley, also known as mitsuba, is a type of parsley that is native to Japan. It has a slightly bitter flavor and is often used in Japanese cuisine. Japanese parsley can be added to salads, soups, and main courses.