Description
Both curly and flat-leaf parsley varieties offer unique flavor and texture nuances that can add pizzazz to your recipes.
MasterClass explains that curly parsley (Petroselinum crispum) boasts mild-flavored, hearty, ruffled leaves and Italian parsley (Petroselinum crispum neapolitanum) features softer, more flavorful, flat leaves. The leaves of both can be used in cooking, assuming you take taste and texture into consideration. In addition, the robust stems of both varieties make a great addition to homemade stocks, simmered beans, and the classic, multi-herb, bouquet garni.
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