A bright, herbaceous, and slightly bitter taste that compliments all the other flavors in dishes ranging from soups to sauces. The two culinary types of parsley are the curly-leaf French and flat-leaf Italian. Add at the end of cooking or for a garnish to retain it's flavor.

Use in Homemade Vegetable Broth, Pesto, and Herb & Spice Butters, and Vinaigrettes. Too many recipes to list!

Cuisines: France, Italy, Spain, Lebanon, Morocco