Flat-leaf parsley is the variety mainly cultivated in Italy. The herb originated in Greece and is used in cooking all over the Mediterranean. This parsley is stronger and sweeter than the curly-leaf variety. It is easy to grow in pots or in the garden, and is available most of the year. It tends to become a bit too tough in midsummer when the flower heads form.
We use lots of parsley every day, picking the leaves from the stalks before chopping, and discarding any yellowing leaves. The stalks we use to flavour chicken and fish stocks. A mezzaluna is the best utensil for chopping parsley as you can easily control the texture – not too fine, not too coarse.
Chopped parsley is the essential ingredient for salsa verde. Gremolata, an Italian flavouring added to soups and stews, is primarily chopped parsley combined with grated lemon peel and chopped garlic. Parsley is often part of the soffritto when making soups and sauces.
A handful of parsley in a bowl of water will prevent prepared artichokes from blackening. The young leaves from the tips of the stems are delicious in salads.