SC - Parsley

[Uduido at aol.com]

In a message dated 97-08-23 02:10:26 EDT, you write:

<< There were two different types of parsley mentioned on this
 list recently, curly and Italian(?). >>

Italian Parsley is the parsley used for culinary purposes. It is definately
100 steps above Curly-leaved parsley with regards to flavor and is a standard
form. Curly leaved parsley is a relatively modern introduction, has little to
offer in the way of flavor and it's only redeeming feature is it's "pretty'
appearance. By all means, if you can find Italian parsley snatch it up! You
won't be sorry you did. 

If you are making a decision on which type to use so far as "historically'
accurate, Italian (a.k.a. 'Flat Leaved') parsley would be the only choice.

Lord Ras

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