Parsley - Curly (LOCAL)

CURLY or FLAT Parsley?

• Now from LOCAL fields!

Either type is great for adding an extra layer of flavour in a wide variety of dishes. You can add whole parsley leaves into a salad, for instance, or add finely chopped parsley to finish a soup, pasta or stir-fry. It adds a bright, clean flavour and extra colour.

Italian parsley is a restaurant kitchen standard. It looks more like cilantro than curly parsley, so be extra careful not to confuse the two at the grocery store.

While both parsleys have their own unique flavour, most recipes that call for “parsley” can use either type. If your recipe calls for a specific type of parsley, you’re best to stick with the recommendation. While some substitution is possible, the texture and appearance will change along with the flavour. In some recipes – typically those where a small quantity of parsley is used – these changes don’t matter as much as in recipes where parsley is a key component.