What's the difference between flat leaf and curly parsley? How do you use each? Here's all you need to know about the leafy herb.
Most Americans used to think that all parsley was curly—and that it existed only as a garnish for salad bars or on dinner plates. Then chefs discovered the Italian flat-leaf variety and suddenly this flavorful herb graduated to a bona fide ingredient. Why the shift? Is flat-leaf parsley really all that different? In a word, yes. It's one of our test kitchen's go-to herbs, popping up in lots of recipes. Two examples this issue: Golden Hummus and Rach's Spanish Shrimp Scampi. Flat-leaf parsley adds a fresh herbal flavor without overwhelming a dish as more assertive herbs like tarragon and rosemary can. Stir some into soups, toss into pastas, or chop up a handful and toss with packaged salad greens to freshen things up. And the curly stuff? Its grassy flavor and saltiness can be a turn-off. Plus, it's more of a pain to chop. #teamflatleaf