|
|
Post by divtal on Feb 7, 2019 23:31:45 GMT
When I was growing up, and learning to cook, we always used curly leaf parsley. I'm not sure that I even knew that there was a flat leaved variety. Then, about 20 years ago, I tried the flat leaved, and have used it since.
In the last couple of months, I've noticed that some of the "video chefs," are beginning to use the curly leaved, variety. "Sam, The Cooking Guy," has commented on it, saying that he thought the flavor is more intense. Two others have used it, without comment.
I'm going to buy curly, the next time I need parsley, to compare. The thing that I like least about the flat leaved variety is that it begins to turn yellow in a very short period of time. I can't remember how that goes with the other.
Any thoughts?
|
|
|
|
Post by staggerstag on Feb 8, 2019 1:48:30 GMT
Unlike Sam the cooking guy, I always thought the flat leaved was stronger in flavour than the curled. Might just be my taste buds? And I always like the stems left on, there's a lot of flavour in them.
|
|
|
|
Post by divtal on Feb 8, 2019 3:59:26 GMT
Unlike Sam the cooking guy, I always thought the flat leaved was stronger in flavour than the curled. Might just be my taste buds? And I always like the stems left on, there's a lot of flavour in them. I agree about the stems, and always include them. |
|
|
|
Post by NJtoTX on Feb 8, 2019 15:56:29 GMT
I only buy curly. Sometimes I'll snack on it.
|
|
|
|
Post by klawrencio79 on Feb 8, 2019 16:07:34 GMT
Always flat leaf for this guy. Parsley and scallions find their way into almost everything I make.
|
|
|
|
Post by NJtoTX on Feb 8, 2019 16:27:11 GMT
Always flat leaf for this guy. Parsley and scallions find their way into almost everything I make. I don't trust the flat leaf. One time it turned out to be cilantro. |
|
|
|
Post by No_Socks_Here on Feb 8, 2019 16:42:41 GMT
Flat leaf for me. I find the flavor to be stronger.
Whenever I find the leaves starting to turn yellow I spread them out on a sheet pan and put them in a 275 degree oven for 15-20 minutes. When they've completely dried out I'll grind them up and put them in a spice jar. They last forever this way!
|
|
|
|
Post by goz on Feb 9, 2019 3:23:46 GMT
I love and grow both...
I tend to use curly in egg dishes like omelettes béchamel sauce etc and scrambled eggs ( ie traditional fare ) and flat leaf ie Italian in most other savoury and robust Italian Spanish European etc style dishes.
Italian self propagates better too!
|
|
|
|
Post by divtal on Feb 9, 2019 20:25:15 GMT
Always flat leaf for this guy. Parsley and scallions find their way into almost everything I make. I don't trust the flat leaf. One time it turned out to be cilantro. Oh, I made that mistake once. They look so much alike (I'm one of those who tastes soap in cilantro  ). I get my parsley at the "indie" produce stores in the neighborhood, and they do have little labels around the stems. I, now, check very carefully. I bought some "curly," today, which I'll try on scampi, tonight. |
|
|
|
Post by maya55555 on Feb 9, 2019 20:40:03 GMT
Compare:
 Smell before buying.
|
|
