Curly vs. Flat

A little love for our friend-curly parsley.

By Cathy Young

Published on April 17, 2002

The American culinary revolution of the last 20 years has brought many exotic herbs and greens to our supermarkets—but it hasn't done much for our old friend, curly parsley. It's easier to find the flat-leaf Italian variety today than this old familiar. But curly parsley's distinctive green taste and sturdy texture still have a place in modern cooking. Though it loses its vibrant flavor when exposed to heat, curly parsley is great in fresh herb salads like tabbouleh—and Boston chef Lydia Shire recommends curly parsley with her father's Panfried Flank Steak.

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.