Italian parsley can be initially distinguished from its curly counterparts by its flat deeper green loosely-toothed leaves. In fact it can be mistaken more readily for cilantro. What makes Italian parsley stand out from other parsleys, though, is its stronger, sweeter flavor, which can be attributed to its concentration of essential oils. Parsley adds a fresh, clean taste that provides a lift to long-cooked dishes.
Italian parsley is most often used fresh, or to finish a dish or for garnishes like persillade and gremolata but may also be cooked. To store, keep dry and refrigerated until ready to use.
- Beans, dried
- Bouquet garni-parsley, bay leaf, marjoram, thyme
- Chile peppers
- Olive oil
- Salsa verde