A green, curly or flat leafed herb with a clean fresh flavor, which is used as a seasoning in cooking and as a garnish. The curly leaf variety has a milder taste than the flat leafed, which has a more aromatic and spicier taste. The curly leaf parsley is more popular as a garnish while the flat leafed, also known as Italian parsley, provides a distinct flavor to salads and sauces.
When selecting, choose fresh looking bunches that are bright green in color. To store, rinse under cold water and shake off excess water, wrap in a paper towel and place in a plastic bag and refrigerate up to a week.
To chop fresh parsley, hold the stems and gather leaves into a tight, dense bunch. Using a sharp knife, cut across the gathered bunch to chop coarsely. When all the leaves have been chopped, discard the stems. To mince coarsely chopped leaves, use a sharp knife blade and with a rocking motion, cut back and forth across the leaves until they have been cut to the desired fineness.