Definitely regular parsley. I find it has a milder flavor (funny how we all differ) but is harder to clean. Since I grow my own when in season, which I use over the years has varied with where I live. Here (I think I may be near you) they seem to grow equally well, so I grow both and use them interchangeably, using more if curly, less if Italian. I had a hard time growing Italian in Florida and Hawaii, so just used curly. Do not use Chinese parsley, though, unless you love it and are making an Asian or Mexican dish, it has a distinctly different flavor.