Spice Description
There are three common varieties of this popular, bright green biennial: flat leaf (Italian), curly leaf, and parsnip rooted (Hamburg).
The curly type, Petroselinum crispum, is aptly named for the clean, fresh, crispy taste of the tightly bunched, bright green leaves. This crispiness is one of parsley's best attributes, adding texture and colour when added just before serving. This is the parsley that is the essential ingredient in the classic flavoring: bouquet garni, along with thyme and bay leaves. Together with tarragon, chives and chervil, parsley helps make up the traditional French flavoring blend of fine herbs. Chopped and added at the last moment, it perks up sauces and salads.
The second common variety of parsley, flat leafed or Italian parsley (Petroselinum neapolitanum) has a more delicate sawtoothed leaf pattern which does not hold up as well for garnishing. There is a third and much less familiar form of parsley called Hamburg parsley or Soup parsley (var. sativum). In this variety the root that is the star of the show. The leaves can be used but they are a bit too strong for most people's taste. Its flavor is a pungent cross between celery and parsley -- definitely tasty. It can be sliced raw and added to salads, or cooked and added to soups, stews, gratins, or vegetable purees.