flat leaf parsley leaves
Rich in vitamins K and C, with notable antioxidant and anti-inflammatory compounds. Also provides iron, calcium, and folate in moderate quantities.
About
Flat leaf parsley (Petroselinum crispum var. neapolitanum), also known as Italian parsley or continental parsley, is a biennial herb native to the Mediterranean region. Unlike its curly-leafed relative, this variety features broad, flat, deeply serrated leaves with a more robust flavor profile—grassy, slightly peppery, and less astringent than curly parsley. The plant grows 12-16 inches tall with hollow stems and produces small greenish-yellow flowers in its second year. The entire plant, including stems and roots, is edible and used in cooking.
Culinary Uses
Flat leaf parsley is widely employed as both a finishing herb and a foundational ingredient across Mediterranean, European, and Middle Eastern cuisines. It features prominently in chimichurri, tabbouleh, and persillade, and is essential to French mirepoix and Italian soffritto flavor bases. Unlike curly parsley, the flat-leafed variety retains its flavor better during cooking, making it suitable for long-simmered stocks, braises, and soups. It is typically added raw to salads, garnished over finished dishes, or chopped into sauces. The stems are especially flavorful in stocks and broths.