Parsley and Italian parsley are two forms of the same herb, but they are not interchangeable in every dish. Curly parsley is mild, crisp, and often used as a garnish, while Italian (flat-leaf) parsley has a deeper, peppery flavor that stands up to cooking. This guide explains the differences and shows you how to use each one, with a simple recipe for a parsley salad that works with either type.
Ingredients
- 2 bunches fresh parsley (curly or Italian), about 2 cups (60 g) loosely packed leaves
- 1 small shallot, finely minced (about 2 tablespoons / 20 g)
- 2 tablespoons (30 ml) fresh lemon juice
- 1 teaspoon (5 ml) Dijon mustard
- 1/4 cup (60 ml) extra-virgin olive oil
- 1/4 teaspoon salt, plus more to taste
- Freshly ground black pepper, to taste
- Optional: 1/4 cup (30 g) toasted pine nuts or slivered almonds
Instructions
- Wash the parsley thoroughly and pat dry. Remove the leaves from the thick stems; discard the stems or save them for stock.
- If using curly parsley, the leaves are fine as is. If using Italian parsley, you may want to chop the leaves coarsely if they are large. Place the leaves in a large bowl.
- Add the minced shallot to the bowl.
- In a small bowl, whisk together the lemon juice, Dijon mustard, salt, and a few grinds of black pepper.
- Slowly drizzle in the olive oil while whisking to make a smooth vinaigrette.
- Pour the dressing over the parsley and toss well. Taste and adjust salt or lemon as needed.
- If using, sprinkle with toasted nuts just before serving.
Tips
- Substitution: If a recipe calls for Italian parsley and you only have curly, use it but reduce the amount by about 25% because curly parsley is more compact. Conversely, if you have Italian parsley where curly is called for, you can use the same amount – the flavor will be stronger but not unpleasant.
- Storage: Store fresh parsley upright in a glass of water in the refrigerator, loosely covered with a plastic bag, for up to 1 week. Or wrap in a damp paper towel and place in a zip-top bag.
- Common mistake: Do not chop parsley too far in advance – it bruises and loses its bright color. Chop just before using.
- Drying: Dried parsley is a poor substitute for fresh in most recipes. If you must use dried, use 1 teaspoon dried for every 1 tablespoon fresh, but expect a more muted flavor.
Serving Suggestions
This parsley salad is a refreshing side for grilled fish or chicken. It also works well as a topping for roasted vegetables, stirred into grain bowls, or served alongside a rich stew to cut through the heaviness. For a heartier meal, add cooked quinoa or chickpeas to make it a light lunch.
Variations
- Add grains: Mix in 1 cup (170 g) cooked bulgur or couscous for a tabbouleh-style salad.
- Add tomatoes: Fold in 1 cup (180 g) chopped cherry tomatoes just before serving.
- Change the acid: Use red wine vinegar or sherry vinegar instead of lemon juice.
- Add cheese: Sprinkle with crumbled feta or shaved Parmesan for a salty contrast.
Storage and Reheating
This salad is best eaten immediately, but leftovers can be refrigerated in an airtight container for up to 1 day. The parsley will wilt and the dressing will separate. To refresh, add a splash of lemon juice and a drizzle of olive oil before serving. Do not reheat – it is meant to be served cold or at room temperature.
Frequently Asked Questions
Can I use curly parsley in place of Italian parsley in cooked dishes? Yes, but expect a milder flavor. Add it earlier in the cooking process to allow the flavor to develop, or increase the amount by about 25%.
Why does my parsley turn yellow in the fridge? Parsley turns yellow when it is too cold or too wet. Store it in the refrigerator door (warmer) and make sure it is not sitting in water. Trim the stems and change the water every couple of days if storing upright.
Is Italian parsley more nutritious than curly? Both are very similar nutritionally – they are both good sources of vitamins A, C, and K. The main difference is flavor and texture.
Can I freeze fresh parsley? Yes, chop it and freeze in ice cube trays covered with water or olive oil. Use the cubes directly in soups or stews. Frozen parsley will not be crisp enough for salads.
What is the difference between parsley and cilantro? They look similar but are distinct herbs. Cilantro has a bright, citrusy flavor and is common in Mexican and Asian cooking. Parsley is more neutral and peppery. If you confuse them, you will notice the flavor difference immediately.
Should I remove the stems? For salads and garnishes, yes – the stems are tough and fibrous. For cooking, you can add whole stems to stocks or braises for extra flavor, then remove them before serving.
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