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The 2 main types are  curly parsley and continental parsley also known as Italian or flat leaf parsley.  Flat leaf parsley has dark green flat leaves with distinct cut edges.  Curly leaf parsley is a crinkly leaf variety which was popular because of its suitability for garnishing. It can still be found adorning meat in butchers shops.

Selection and Storage

Choose fresh looking bunches. Avoid yellowing leaves. Store in plastic bag or in the crisper section of the refrigerator.


All year round.


Curly parsley is best for deep frying . Flat leaf parsley is best for everything else, but use at the end of cooking. Parsley is such a versatile herb and goes well in combination with other herbs. Use flat leaf parsley in salads, it is a key ingredient in  tabouleh and garnishes such as the classic gremolata. Parsley is good with eggs, fish, butter, pasta, cheese, artichokes and zucchini.



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