For decades, a culinary tenet has held firm: Italian flat-leaf parsley is superior to its curly counterpart. But is this truly the case? Many chefs and cookbook authors seem to agree on flat-leaf’s dominance, but a closer look suggests curly parsley deserves a second chance.

The Rise of Flat-Leaf Parsley

By the early 21st century, flat-leaf parsley had become the preferred choice in contemporary cooking. In 2013, America’s Test Kitchen explicitly endorsed flat-leaf, stating it was “more assertive” than curly parsley, previously relegated to garnish plates. Influential figures like Ina Garten consistently specify flat-leaf parsley in their recipes.

A Matter of Taste?

Despite the expert consensus, the flavor difference isn’t significant to everyone. Some, like the author, find the subtlety of curly parsley appealing, and simply use more when a stronger flavor is desired. Harold McGee, in his book “On Food and Cooking,” notes that flat-leaf parsley can develop a woody flavor when mature, while curly parsley develops its characteristic taste with age.

Texture and Practicality

Beyond flavor, curly parsley offers practical advantages. Its fibrous texture and fluffy shape make it easier to mince finely, resulting in cleaner cuts and less bruising compared to flat-leaf, which can stick to cutting boards.

Industry Perspectives

Kenji Hurlburt, an instructor at the Culinary Institute of America, acknowledged the shift towards flat-leaf parsley during his training in the mid-2000s, citing its bolder flavor and better texture when chopped. Restaurateur Rose Previte admits to using curly parsley at home despite exclusively using flat-leaf in her restaurants, Maydan and Maydan Market.

Longevity and Freshness

Curly parsley also boasts superior freshness. It holds up better in the crisper and after being chopped, a significant benefit for home cooks who may not always have time for meticulous herb storage. It resists wilting and spoilage more effectively than flat-leaf, especially considering produce often arrives already past its prime.

A Versatile Garnish and More

Parsley, unlike stronger herbs like tarragon or rosemary, is relatively neutral, making it a versatile addition to many dishes. Rose Previte notes its ability to provide a fresh contrast, especially with meat. Its longevity allows for pre-minced parsley to be kept on hand, instantly elevating meals from scrambled eggs to salmon.