Parsley 1 article

Mild grassy flavor and soft leafy texture make parsley a versatile herb in both flat-leaf Italian and curly forms. Fresh leaves and tender stems are chopped into tabbouleh, chimichurri, soups, grain salads, and sauces or used as a garnish, while dried parsley has a less vivid aroma. Flat-leaf forms are often chosen for cooking and curly types for texture or garnish, though both are parsley. Its clean herbal flavor is less assertive than cilantro, mint, or rosemary.