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Old 02-12-2018, 02:26 PM   #11
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Larry are you deciding on which seeds to buy for this summer? That's where I am right now, curly versus flat. Maybe I'll grow both and do a taste test with them. Seeds seeds seeds, never enough seeds, or garden space.
I have grown both in the past. I am not a big fan of parsley in cooking, in general, but Italian flat leaf was better at flavoring food, while curly makes a prettier garnish, IMO. But, as I said, I don't think parsley adds much to the party, either way.

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Old 02-12-2018, 03:43 PM   #12
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I have grown both in the past. I am not a big fan of parsley in cooking, in general, but Italian flat leaf was better at flavoring food, while curly makes a prettier garnish, IMO. But, as I said, I don't think parsley adds much to the party, either way.

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Parsley is high in some vitamins and minerals. I grow several flat leaf parsley plants for the nutritional value alone.
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Old 02-12-2018, 04:00 PM   #13
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Parsley is high in some vitamins and minerals. I grow several flat leaf parsley plants for the nutritional value alone.
Well, that IS something. I don't mind parsley in foods -- it is not like cilantro, which is easy to love or hate. It is kind of neutral to me.

Growing parsley in North Texas is interesting. It will wilt a lot in the mid day heat, and bounce right back with a little water and cooler evening temperatures.

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Old 02-12-2018, 04:58 PM   #14
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I don't think the flat leaf has the intense flavor of curly parsley so I only buy or grow the curly. Once again, opinions vary.
I save and freeze the stems as they have as much flavor as the parsley itself. The stems are great to throw in with the veggies when making stock.
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Old 02-12-2018, 05:00 PM   #15
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I don't think the flat leaf has the intense flavor of curly parsley so I only buy or grow the curly. Once again, opinions vary.
I save and freeze the stems as they have as much flavor as the parsley itself. The stems are great to throw in with the veggies when making stock.
I do the same, although since I let my parsley go to seed every year, I usually have much more than I can use
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Old 02-12-2018, 06:17 PM   #16
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Another vote for flat leaf for eating, curly for garnish.

Besides nutritional value and its taste, parsley is good to add to dishes with a lot of garlic. It helps kill garlic breath.

Those little bad breath pills - I forgot the name - are often made with parsley oil.
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Old 02-12-2018, 07:13 PM   #17
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I buy whatever looks nicer, fresher and bigger...Flat leaf seems to have more stock and is a bit harder to handle, but I like the more robust flavor/texture
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Old 02-13-2018, 06:24 PM   #18
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I doubt that I have purchased curly parsley in 10 years..
No particular reason, other than, I just like flat leaf (Italian) parsley..

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Old 02-15-2018, 01:10 AM   #19
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It me, IMHO anyways, Curly Parsley has a profound, pungent flavor that I'm not fond of.
My Dad would make us eat our 'garnish' or Curly Leaf Parsley when we went to an Italian restaurant - I suppose so that it would neutralize the garlic perfume in the car ride home.
I have only bought Flat Leaf or Italian Parsley, as well as grown it.
If there's just the Curly in the supermarket (when I need some), I just skip it in that recipe.
I'm on board with saving the stems for stock, I freeze them in a zip top baggie, along with the ends of Onions, Celery and Carrots.
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Old 02-16-2018, 08:53 AM   #20
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I'm reading Mark Kurlansky's "The Last Fish Tale" about Gloucester, MA. There are a lot of Sicilian immigrants in Gloucester. Here's a line from Paolo Ciaramitaro's (who immigrated when he was 12) favorite pasta recipe:

Chop Italian Parsley - "Italians don't use that curly garbage."

So now you have it.
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