The four types of parsley
- Leaf parsley
- Curled or moss-curled parsley
- Root parsley
- Japanese parsley
Flat leaf parsley with smooth leaves
It is the forerunner of the parsley found in Europe. Their taste is much more intense than that of moss-curled varieties.
also read
- Only eat parsley in moderation
- Parsley takes several weeks to germinate
- The best soil for growing parsley
Top chefs prefer flat-leaf parsley because it not only tastes more aromatic, but because it is much easier to clean.
If you want to grow parsley as a seasoning herb in the garden, you should use smooth Planting parsley varieties.
Curled or moss-curled parsley
Monks bred once this kind of parsley. Its curly leaves make it easier to distinguish it from the poisonous dog parsley.
Curled parsley is mainly used to decorate dishes, as the leaves, which are reminiscent of moss, are much more decorative on food. Their taste is nowhere near as tangy as that of flat-leaf parsley.
Curled parsley is harder to clean because the leaf folds can hide soil and insects. It therefore has to be washed longer and then dried well so that it does not water down the food.
Root parsley
Parsley roots are grown because of the strong roots. The leaves are also edible.
Parsley roots are mainly used as a condiment for hearty stews and vegetable dishes. To do this, the roots are peeled and cooked.
Japanese parsley or Mitsuba
Like leaf parsley, Japanese parsley can be grown in the garden or on the balcony. However, it is only partially hardy and either has to be indoors overwintered or new every year sown will.
Their taste is more reminiscent of celery than parsley.
In contrast to European leaf parsley, Japanese parsley is usually added to the dish at the end of the cooking time. But it can also be used raw as a condiment or for decoration.
Tips & Tricks
Flat leaf parsley looks confusingly similar to dog parsley that grows wild on the edge of the field. Dog parsley is strong poisonous and can even cause respiratory paralysis if large amounts are consumed. It can be distinguished from the non-toxic species mainly by its unpleasant smell.
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