There are several kinds of parsley, but the most commonly used are:
curly leaf parsley; flat leaf parsley; and Italian parsley.
2 bunches
curly leaf parsley 1/2 cup bulgur 1 large cucumber 1/2 small red onion juice of 2 lemons several tablespoons olive oil 1/4 tsp cinnamon salt, to taste chopped mint, optional
Not exact matches
I know a lot of people use
curly parsley in tabbouleh (and I'm happy to eat it that way) but I just find flat
leaf to be a little bit milder and more tender, and I use it in so many things it ends up being the only kind I buy.
I personally prefer flat -
leaf parsley and haven't found a lot of recipes using
curly parsley.
(By the way, flat -
leaf Italian
parsley works better for cooking than the
curly parsley.
1 cup all - purpose flour 1/2 teaspoon kosher salt 8 ounces extra-sharp cheddar cheese, grated 4 tablespoons (1/2 stick) unsalted butter, cut into bits 3 - 4 tablespoons ice water 1 garlic clove 1 cup loosely packed fresh
curly parsley leaves 1/4 cup pecan or walnut pieces
The recipe didn't specify type of
parsley to use, I selected flat
leaf parsley, but you may get a brighter flavor by using
curly instead, next time I will try it and perhaps add chopped fresh tomatoes at the table.
Add fresh
parsley, I like to use flat
leaf parsley, but
curly parsley will work too.
If using
parsley, I would think that flat -
leaf / Italian
parsley would be better than the
curly, for the taste.
ingredients SUPER-SASSY SEASONING: 2 tablespoons onion powder 2 tablespoons garlic powder 2 teaspoons celery seeds 2 teaspoons dried ground thyme 2 teaspoons dried ground
parsley 1 teaspoon dried ground marjoram 1 teaspoon freshly ground black pepper GREENS: 1 smoked or plain turkey leg 1 tablespoon extra-virgin olive oil 1 large onion (finely chopped) 3 garlic cloves (minced) 1/2 teaspoon freshly ground black pepper 1/2 teaspoon red pepper flakes (optional) 1/2 teaspoon mustard powder 1 teaspoon sea salt, plus more to taste 1 tablespoon smooth natural no - sugar - added - peanut butter 1 tablespoon tamari or soy sauce 2 teaspoons white wine vinegar 1 bunch mustard greens (stemmed,
leaves chopped) 1 bunch collard greens (stemmed,
leaves chopped) 1 bunch kale, preferable
curly kale (stemmed,
leaves chopped)
There are two main varieties of
parsley —
curly leaf and flat
leaf.
Extra Virgin Olive Oil 3 medium leeks, white and light green parts only 3 1/2 cups potatoes, peeled + chopped Sea salt + pepper 6 cups low sodium organic vegetable stock, or homemade 1 bunch
curly kale, about 6 stalks 2 handfuls each fresh flat
leaf parsley + chervil Zest + juice of one organic lemon
14 ounces (400g) new potatoes 1/3 cup lentils (I used black beluga lentils here but de Puy / green lentils would be good too) 2 - 3 stalks
curly green kale (or more if you want to make it more of a green salad) 1/4 cup freshly chopped flat
leaf parsley
Ingredients: (for the salad) 1 head raw cauliflower 1/2 tablespoon coconut oil, melted 2 seedless cucumbers 4 ripe tomatoes 4 cups
curly parsley leaves (about 2 bunches) 1 cup fresh mint
leaves -LSB-...]
Since it has a stronger flavor than the
curly variety, Italian flat
leaf parsley holds up better to cooking and therefore is usually the type preferred for hot dishes.
Ingredients: 1 1/3 c cooked bulgur (or quinoa or millet to make it gluten - free) 1/2 c
parsley, chopped 5 c
curly kale (about 4 - 5
leaves), cut into thin ribbons 3/4 c organic, non-GMO edamame without the pods 1/2 - 3/4 c pomegranate arils
Flat
leaf (Italian)
parsley is more fragrant and less bitter than the
curly leafed kind, so for the next 30 days I brewed up some
parsley tea twice daily, before breakfast and dinner.
The two main types of
parsley are
curly parsley and flat
leaf parsley (often called Italian
parsley), the
leaves of both of which can be cut again and again throughout the summer, and then
left to overwinter (depending on the climate) to flower the next year, or pulled from the ground to harvest the large root as a vegetable.