On Aug 20, 1:01?pm, Dan Abel > wrote:
> In article >,
>
> Scott > wrote:
> > I was there checking out their fresh parsley and the only kind they had
> > were the garnish type but my local Hy-vee save the day since they had
> > the flat leaf type suitable for cooking. It was my first time using
> > fresh parsley and the results were great.
>
> A lot of people recommend the flat leaf parsley based on flavor. I
> frankly can't tell the difference. I prefer the curly leaf because it
> doesn't look like cilantro. I happen to like cilantro, but my wife
> really hates it. If we have both cilantro and flat leaf parsley in the
> fridge, there's too much danger of using the cilantro by accident, at
> which point my wife can't eat the dish.

Curly leaf pasley is sweeter and more mild... it goes better with fish
and chicken and raw in salads. Flat leaf parsley is more potent and
is better with beef and pork. However they're interchangeable, either
can be substituted for the other. I usually grow both types but this
year I only have the flat leaf... some critter ate my curly leaf early
in the season and I just never replaced it. Parsley is easy to grow,
much nicer to pick ones own as needed than remembering to buy the limp
leaves at the market and just when you need some discover it turned to
sludge. Just two parsley plants are more than enough to supply the
average family. I usually plant six each... didja know that pound for
pound parsley contains ten times more Vitamin C than citrus. Chewing
a bit of parsley for five minutes will keep your breath fresh all
day... where did you think the idea for Clorets gum came from.

Sheldon