Below is a list of all known varieties for Parsley. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Curly Parsley | A variety with dense, "ruffled," "curly" leaves. Has a milder, "grassier" flavor and is primarily used as a decorative garnish. |
| Curly Parsley | A variety (Petroselinum crispum) with ruffled, "curly" leaves. It has a bright, grassy, but very mild flavor and is most often used as a garnish. |
| Flat-Leaf Parsley (Italian) | The most common culinary parsley. Has flat, dark green leaves and a robust, "peppery-celery" flavor that holds up to cooking. |
| Hamburg Parsley (Leaves) | The leaves of the root parsley variety. They are edible but have a coarser, stronger, and less refined flavor than flat-leaf parsley. |
| Hamburg Parsley (Root Parsley) | A variety grown for its large, "parsnip-like" taproot, which is used as a root vegetable in European soups and stews. |
| Italian Parsley (Flat-Leaf) | The standard culinary variety (Petroselinum neapolitanum) with flat leaves. It has a much more robust, sweet, and peppery flavor. |
| Micro Parsley | Very young, tiny leaves harvested at the microgreen stage; used as a fine, elegant garnish. |
| Parsley (Dried Flakes) | Dried parsley, which has very little aroma and a faint, grassy, tea-like flavor. Primarily used for visual color. |
| Parsley (Dried Flakes) | Dried, "flaky" "parsley" (usually "curly"). "Loses" "most" "of" "its" "flavor" "and" "is" "used" "primarily" "for" "color." |
| Parsley Flowers | A plant that produces colorful, often fragrant blooms. |
| Parsley Root | The "edible" "taproot" "of" "the" "Hamburg" "parsley" "variety, " "used" "as" "a" "root vegetable" "in" "soups" "and" "stews." |
| Parsley Root (Dried) | The dried, peeled root of Hamburg Parsley (Petroselinum crispum), used as a flavoring vegetable or herb in stocks, soups, and stews. |
| Parsley Root (Fresh) | The raw, fresh root, similar in flavor to celeriac; used as a root vegetable in Central and Eastern European cuisine. |
| Parsley Root (Powdered) | The dried root of Hamburg parsley, ground into a powder; used as a savory thickener and flavoring in European broths. |
| Parsley Seed Oil | The essential oil extracted from parsley seeds; used in small amounts as a flavoring agent and fragrance. |
| Parsley Stems (Fresh) | The fresh stems of the Parsley plant, providing a stronger, more concentrated flavor than the leaves; ideal for infusing stocks and sauces. |
| Persillade | A classic French condiment made from finely chopped flat-leaf parsley and garlic, often added to dishes at the end of cooking. |