Fresh herbs and salads catalog

Curly Parsley

The two main groups of parsley used as culinary herbs are curly leaf and Italian, or flat‑leaf, varieties. Among these, the neapolitanum group most closely resembles the natural wild species. Flat‑leaf parsley is preferred by many cooks because it is easier to cultivate, showing greater tolerance to both rain and strong sunlight, and it typically offers a more pronounced flavour. Curly leaf parsley, by contrast, is often chosen for its decorative, frilled appearance, making it a popular garnish. A third form of parsley, occasionally grown in southern Italy, features thick, celery‑like leaf stems and is valued for both its texture and its robust aroma. Together, these varieties provide a versatile range of flavours and uses, contributing to parsley’s status as one of the most widely used herbs in global cuisine.

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