Italian parsley, Petroselinum crispum
Does anyone know why this variety of parsley is associated with Italy? Italian parsley (aka flat-leaf parsley) is certainly better to cook with than curly-leaf parsley, seems to have more flavor and withstands cooking a bit better. And Italian cuisine always knows what’s up.

I’ve taken to eating parsley on sandwiches lately. I’m usually too lazy to make parsley pesto, I just use the straight leaves, but pesto is an excellent replacement for mayonnaise.

One Response to “Italian parsley”

  1. Mike Bud Says:

    It is widely used in Italian cooking. My Grandma used it often and she was Napolitian. I use it in my sauce and my 3 meat meatballs. (Beef,veal,pork)

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