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(Guardian)   Curly parsley is pointless, say commoners. Chefs say it's great, you're just chopping it wrong. "Sullied by its sad garnish associations, we must reclaim curly parsley"   (theguardian.com) divider line
    More: Obvious, Butter, Cooking, Parsley, point of curly parsley, Flavor, Curly parsley, Frying, Boiling  
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375 clicks; posted to Food » on 20 Oct 2021 at 2:20 AM (7 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



19 Comments     (+0 »)
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2021-10-19 8:48:40 PM  
Goes great in my lettuce soup, really sets off the celery.
 
2021-10-19 9:01:45 PM  
I admit, the only reason I buy flat-leaf parsley (Italian if you want to be all hoity-toity) is because it's marginally easier to chop.

...and because I don't entirely trust the produce wet-case for things I'm not prepared to wash vigorously.  Have you tried to scrub curly parsley?  The friggin toothbrush turns green after the first three leaves.
 
2021-10-19 9:13:30 PM  
CSB time:  My parents bought a big ass jar of dried parsley sometime around 1980 and used that throughout my childhood years.  By 1984, that jar was basically flavorless and by 1990 about a quarter of it remained.  I purchased fresh parsley in 1991 and made some potatoes with it with a girlfriend.  That was the first time I had properly seasoned and cooked potatoes in my life.  It's still my go-to potato dish.
 
2021-10-19 11:40:54 PM  
goddamned foodies
 
2021-10-20 3:13:53 AM  
If you RTFA he never comes out and says what it's good for only "something like" and "adjacent to" and "ach-ach" in the most nauseatingly precious way. The author and the chef quoted are complete bellends
 
2021-10-20 5:31:30 AM  
We grew a ton of curly leaf parsley this year. I think it tastes better, looks better, and chops easier.
 
2021-10-20 6:31:55 AM  

August11: We grew a ton of curly leaf parsley this year. I think it tastes better, looks better, and chops easier.


This. Always used/grown the curly variety. The colour is more intense, and I think the flavour has a slight edge on the flat variety. It's possible that the flat variety lasts longer before running hopelessly to seed, however. But they're both excellent.

/Pinched some (curly) from the neighbour's front garden for my  chicken stuffing tonight.
//With permission, of course.
///It's rampant.
 
2021-10-20 6:52:39 AM  
They're not wrong. Curly parsley has much stronger and sharper flavor, it brings with it a slight dab of flavor when used as a garnish, and it's invaluable in soups and stocks, it's the primary basis for chimmichurri, and it complements not just beef, but pork, fowl and fish. It's a burst of clean flavor, and it brings other flavors into focus as a base, and it plays a role in stocks and soups in a similar fashion, rounding out flavors where it's not the main part of the show. Curly parsley doesn't even take a lot of work. Most people sort of half heartedly chop their parsley, and they wind up with big pieces of leaf that don't get to impart their juices to the dish.
 
2021-10-20 7:25:58 AM  

Jesus McSordid: August11: We grew a ton of curly leaf parsley this year. I think it tastes better, looks better, and chops easier.

This. Always used/grown the curly variety. The colour is more intense, and I think the flavour has a slight edge on the flat variety. It's possible that the flat variety lasts longer before running hopelessly to seed, however. But they're both excellent.

/Pinched some (curly) from the neighbour's front garden for my  chicken stuffing tonight.
//With permission, of course.
///It's rampant.


It is rampant. We planted a bunch of herb seeds in two raised beds over the course of two weeks. Neither the wife nor I remember planting the curly variety, but now we're sold.

Only three more months until seed catalog day! Whoohoo!
 
2021-10-20 8:07:42 AM  
wait wait wait, FTFA:

It's coarser than its cooler flat-leaf cousin, so requires a little more work. The key, Henderson says, is "to chop it very finely, to avoid the ach-ach in the back of the throat that can result from its firm frizz. An extremely sharp knife and a courage with proportions is all you need to appreciate curly parsley."

Yeah, no thanks.

/when your condiment requires courage, I'm out.
 
2021-10-20 8:09:22 AM  

hubiestubert: They're not wrong. Curly parsley has much stronger and sharper flavor, it brings with it a slight dab of flavor when used as a garnish, and it's invaluable in soups and stocks, it's the primary basis for chimmichurri, and it complements not just beef, but pork, fowl and fish. It's a burst of clean flavor, and it brings other flavors into focus as a base, and it plays a role in stocks and soups in a similar fashion, rounding out flavors where it's not the main part of the show. Curly parsley doesn't even take a lot of work. Most people sort of half heartedly chop their parsley, and they wind up with big pieces of leaf that don't get to impart their juices to the dish.


I see Big Parsley got to you too
 
2021-10-20 9:07:43 AM  
Flat-leaf is the only way to go. Now, if my wife could only distinguish it from the cilantro...
 
2021-10-20 9:20:49 AM  
I was just watching a Michael Symon show yesterday at lunch and he said he never uses it.  Flat leaf only.
 
2021-10-20 9:39:08 AM  
I occasionally use this chicken cheese enchilada recipe I found many years ago. The chicken is boiled with garlic and oregano and the reduced stock mixed with tomato paste, chili powder, cumin coriander and cinnamon for the enchilada sauce. But there is an herb component as well. Cilantro, parsley, and green onion are all pulsed in a food processor. I always use the curly parsley. This triad really gives an herbal blend that is greater than the sum of its parts. Cilantro soap people love these enchiladas as the blend disguises it. You can add fresh garlic or green chilis. I've used it as a base to stretch with spinach and mushrooms. or use it in pico de gallo.
 
2021-10-20 11:34:41 AM  
Moe parsley, anyone? Larry?
 
2021-10-20 10:41:27 PM  
chopped curly parsley is AWESOME in potato or cold pasta salads. adds great herby-greenness with a pleasant texture. chopped flat parsley gets ickily limp in the same application.
 
2021-10-20 10:46:10 PM  

FlashHarry: Flat-leaf is the only way to go. Now, if my wife could only distinguish it from the cilantro...


uhm dude, make sure she doesn't have covid!

and if her sense-of-smell IS intact, just tell her to squeeze a leaf at the store and sniff. she will never mix them up again.
 
2021-10-20 10:47:50 PM  

fasahd: I occasionally use this chicken cheese enchilada recipe I found many years ago. The chicken is boiled with garlic and oregano and the reduced stock mixed with tomato paste, chili powder, cumin coriander and cinnamon for the enchilada sauce. But there is an herb component as well. Cilantro, parsley, and green onion are all pulsed in a food processor. I always use the curly parsley. This triad really gives an herbal blend that is greater than the sum of its parts. Cilantro soap people love these enchiladas as the blend disguises it. You can add fresh garlic or green chilis. I've used it as a base to stretch with spinach and mushrooms. or use it in pico de gallo.


yum! i'm stealing that idea!
 
2021-10-21 12:19:49 PM  
I always ate my parsley garnishes as a kid. To me it didn't make sense to put food on my plate I wasn't meant to eat. It's a leaf, and I liked how it tasted.
 
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