What is it?

One of two common varieties of parsley (the other is flat-leaf parsley), curly leaf parsley may be most famous as a garnish, but this bright flavored herb is particularly good in fresh salads like tabbouleh, where its frilled texture adds welcome bulk. It has a bright, grassy flavor, with a delicate balance of tang and sweetness.

Don’t have it?

You can use flat-leaf parsely instead.

How to choose:

Look for parsley with a dark green color and perky stems.

How to prep:

Wash and dry parsley thoroughly; it needs a vigorous swishing in two or three changes of water to get out all the grit. Pick over the bunch to discard any yellowed and decaying stems and leaves and use a sharp chef’s knife to chop it.

How to store:

If you store parsley loosely in a zip-top bag lined with a paper towel, it will keep fresh for a week—sometimes longer. Alternatively, you can trim at least half an inch off the stems and stand them in a jar of water in the fridge, loosely covered with a plastic bag.

Cross Reference

flat-leaf parsley

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