oldcoot
Senior Cook
The Parsleys
I'm familiar with three types of parsley, and enjoy each.
First, there's Chinese parsley, aka Coriander or Cilantro. Very pungent, very unique flavor.
Then there's the old standby, Curled leaf parsley. Often thought of merely as a garnish, personally it is my favorite parsley flavor. Strong but not overwhelming, refreshing.
And last but not least, Flat leaf or Italian parsley. Much weaker flavor than the first two, and that flavor is also rather unique.
All three are in my garden, and B/W and I use them as recipes suggest. I find them often indispensible for some dishes.
How do you feel about 'em???
I'm familiar with three types of parsley, and enjoy each.
First, there's Chinese parsley, aka Coriander or Cilantro. Very pungent, very unique flavor.
Then there's the old standby, Curled leaf parsley. Often thought of merely as a garnish, personally it is my favorite parsley flavor. Strong but not overwhelming, refreshing.
And last but not least, Flat leaf or Italian parsley. Much weaker flavor than the first two, and that flavor is also rather unique.
All three are in my garden, and B/W and I use them as recipes suggest. I find them often indispensible for some dishes.
How do you feel about 'em???
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