Originally Posted by Rocklobster
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
If they both look good, I'll get Italian, flat leaf parsley for cooking. If I'm going to be chopping much by hand, then curly parsley. I find it easier to chop nicely. I'm not sure, but I thin the flat leafed one seems to have a bit more flavour.
I planted parsley about 10 years ago and the following year, so now I get some every year. It was flat leaf parsley, but it seems to be getting a bit curly the past year or two.