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Flavor differences between Flat Leaf & Curly Parsley?

post #1 of 10
5/11/02 at 1:20am
Thread Starter 
Ive searched my supermarket but can't find this stuff. Id like to know how the flavor is with the Italian Flat Leaf parsley. I happen to like the curly one that I buy at the supermarket. Is the Italian one milder or spicier (sp?) ? And does it make a bold flavor difference when using it in sauces?

Thanks

Jodi
Jodi


I don't know about you but I think I need a nap.
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post #2 of 10
5/11/02 at 6:29am
I found this on www.foodtv.com :


parsley



Definition: In ancient times parsley wreaths were used to ward off drunkenness--though proof of their efficacy in that capacity is scarce. Today, this slightly peppery, fresh-flavored herb is more commonly used as a flavoring and garnish. Though there are more than 30 varieties of this herb, the most popular are curly-leaf parsley and the more strongly flavored Italian or flat-leaf parsley. Fresh curly leaf parsley is widely available year-round, while Italian parsley must sometimes be searched out in gourmet produce markets. Parsley is sold in bunches and should be chosen for its bright-green leaves that show no sign of wilting. Wash fresh parsley, shaking off excess moisture, and wrap first in paper towels, then in a plastic bag. Refrigerate for up to a week. Dried parsley is available in the spice section of most supermarkets but bears little resemblance to the flavor of fresh. Parsley is an excellent source of vitamins A and C. See also herbs; Herb and Spice Chart.


--Copyright (c) 1995 by Barron's Educational Series, from The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst
Svadhisthana

http://www.musa.org/
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post #3 of 10
5/11/02 at 9:23am

Quick and dirty descriptions:

Flat Leaf or "Italian" parsley... Full of fresh flavor that lifts nearly any dish.

Curly Parsley... Tasteless, used primarily for garnish, sticks in your teeth and throat. Bleah.


Curly parsley is OK for a garnish, but as a flavoring agent, I use flat leaf every time.
Food is sex for the stomach.
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post #4 of 10
5/11/02 at 7:10pm
I think curly parsley HAS flavor. If you don't believe me, a mouthful of Taboulleh will change your mind.

Kuan
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post #5 of 10
5/11/02 at 11:51pm
I actually think that curly parsley has a stronger flavour sometimes, but it depends on the growing conditions of the plant.
Either way, I usually use flat leaf because I prefer the texture.
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post #6 of 10
5/12/02 at 2:08am
Thread Starter 
I dont know Chiff, the Curly Parsley in Jersey definately has flavor. I think its a little strong sometimes. Maybe I should go to Burpee on line and order some Flat Leaf. If I grow it myself would save lots of time hunting through supermarkets looking for it.
Jodi


I don't know about you but I think I need a nap.
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post #7 of 10
5/12/02 at 8:47am
Hi ShawtyCat,

While there seems to be descrepancy about flavor which can be affected by soil, variety and growing environment, there is a defiinite difference in texture. Curly parsley is very coarse relative to flat leaf parsley and may be describes as having a younger, sharper flavor which tends to be less pleasant than ShawtyCat Italian Flatleaf Parsley.

If you live near a Wal-Mart Super Center, they carry Italian Flatleaf Parsley.

Also, check your yellow pages and call your local green houses and nurseries, I'm sure they have some starts for anywhere from $0.99 to $2.50.

Any place which carries seeds should have Italian Flatleaf Parsley. Places like Lowe's, Home Depot, K Mart, Wal-Mart, hardware stores, grocery stores, lumber stores, green houses, and nurseries will certainly have seed packets for you if not the plants.
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post #8 of 10
5/12/02 at 11:31am
I have never used curly parsley in taboulleh. I lived in a Greek/Arab neighborhood (where taboulleh is still a parsley salad with grain instead of a grain salad with parsley) and they never used curly parsley. Italian parsley has a much more robust flavor, either whole or chopped.
Food is sex for the stomach.
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post #9 of 10
5/12/02 at 12:08pm
Here they use tons of curly parsley... it's pretty good.

Kuan
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post #10 of 10
5/12/02 at 12:34pm
If I may add my 2 cents about parsley

I think the truest remark that can be made about both curly and flat leaf parsley is that garderers who enjoy cooking cannot be without both types.

Have you ever noticed how both types bring out the flavor in other herbs? almost like salt does.

I find rosemary,oregano, marjoram and thyme really benifit dancing with parsley.

For many curly parsley is the choice, simply because it "chops" easier, I use curly parsly in a # of ways, but I prefere flat leaf as a flavoring ajent a bit more.
If you ever get the chance to try parsley root, give it a try
also, a little gardening tip for my fellow rose lovers.

Parsley planted close to your roses helps there scent and there health (dunno why) but it works.

Weather it's flat or curly..it's a gift from mother nature, and todays Mothers day :)
cc
Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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