Flat-leaf parsley vs. curly-leaf parsley
by Cookthink
Italian, or flat leaf, parsley has flat leaves as its name suggests, and many cooks prefer it for its more pronounced flavor, as it contains more essential oils than the curly leaf variety. Curly leaf parsley is most often used as a garnish to add color to plates of monochromatic food or to dress up seafood displays. While parsley is generally used for its leaves, parsley stems actually contain more flavor. Finely dice them and add to stocks, sauces, sautés and other preparations for added taste and vitamins. Recipe: Barbara Kafka's Parsley Soup (Cookthink) Recipe: Tortellini With Tarragon, Chives And Parsley (Cookthink)
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Says: November 13, 2008 at 01:21 PM
If you've bought huge bunches of flat leaf parsley from the farmers' market, here's a good way to store it so it lasts longer than a few days in the refrigerator: Keep the bunch tied together; soak the bunch in a bowl or sink full of water and swish it around to completely clean the parsley; repeat if necessary; shake out as much water as you can from the bunch and place the tied bunch on 2 layers of paper towel at least three sheets long. Roll up the washed parsley in the paper towel and place the roll in a heavy duty plastic bag; squeeze out excess air; refrigerate. If the bunch is really large, split the bunch in half and tie each bunch with string or a rubber band and proceed with the above method. Stored in this manner, parsley or cilantro will last much longer than any other method I've tried.