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Old 02-12-2018, 09:35 AM   #1
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Curly vs flat-leaf Parsley

I was just curious when you would choose one over the other ( if at all).

If Im making something cold like Tabouli, I prefer the curly Parsley because I feel that its physical texture helps " Fluff up" the salad.

If Im cooking something hot or just garnishing, I have no preference at all.

In the garden, I prefer the flat leaf because its easier to wash ( the dirt washes off easier than the curly variety).

Just Curious ,

Larry

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Old 02-12-2018, 10:01 AM   #2
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I only buy flat leaf (sometimes also called Italian) parsley.
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Old 02-12-2018, 10:16 AM   #3
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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.
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Old 02-12-2018, 10:50 AM   #4
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Since 95% of the recipes I use it in call for Italian parsley, I only ever buy the flat leaf variety.
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Old 02-12-2018, 10:54 AM   #5
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I only use flat-leaf parsley, although I like your idea of using the curly variety for certain things.

DH cleaned out the herb garden and yesterday and found two parsley plants in pretty good shape (they had been buried by leaves). I imagine I'll have tons coming up from seed pretty soon.
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Old 02-12-2018, 11:58 AM   #6
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Only flat leaf for me.


I don't care for the taste or texture of curly
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Old 02-12-2018, 12:23 PM   #7
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Curly and flat leaf doesn't have the same exact flavour, for Tabouli, I prefer the flat leaf kind because that is the common parsley in that area. For Swedish food or Scottish I go for curly.
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Old 02-12-2018, 12:40 PM   #8
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Quote:
Originally Posted by larry_stewart View Post
If Im making something cold like Tabouli, I prefer the curly Parsley because I feel that its physical texture helps " Fluff up" the salad.
It's interesting you mention that, because my favorite Lebanese restaurant also uses curly parsley in their tabouli. To be perfectly honest, I've never really thought about it. But maybe it's for that reason: it gives the appearance of taking up more space and they can make the portions smaller. Just a thought. In any case, they make really good tabouli, so maybe there's also a flavor aspect to it.
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Old 02-12-2018, 01:04 PM   #9
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I don't think Ive ever had tabouli made with curly parsley. I would definitely notice that ...
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Old 02-12-2018, 01:42 PM   #10
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For me, flat leaf for flavor, curly for pretty garnish. I've grown both, and flat leaf just tastes better to me.
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