Parsley, Curly

About
Parsley is a bright green, biennial herb that is very common in Middle Eastern, European, and American cooking. It is used for its leaf in much the same way as coriander (which is also known as Chinese parsley or cilantro), although it has a milder flavor. Two forms of parsley are used as herbs: curly leaf and Italian or flat leaf.

In parts of Europe, and particularly in West Asia, many foods are served with chopped parsley sprinkled on top. The fresh flavor of parsley goes extremely well with fish. Parsley is essential to several West Asian salads, e.g., tabbouleh which is the national dish of Lebanon. In Southern and Central Europe, parsley is part of bouquet garni, a bundle of fresh herbs used to flavor stocks, soups and sauces. Additionally, parsley is often used as a garnish.

Parsley is valued as a breath-freshener, due to its high concentration of chlorophyll.

Parsley grows very well in a deep thin pot on a sunny windowsill along with a lot of water.

Curly Leaf Parsley. Faint peppery tang flavor. Clean refreshing aftertaste. A good companion to other fresh herbs. Use in all dishes or as a garnish.