Visual Differences

• The botanical names for Italian and curly parsley are Petroselinum neapolitanum and Petroselinum crispum, respectively. Italian and curly parsley look very different. Italian parsley has broad, completely flat leaves; curly parsley, as the name suggests, has thicker, curled leaves. Italian parsley has a more delicate appearance and once the stalks are cut from the plant the leaves can wilt quite quickly. Curly parsley is more robust and once cut will look fresh for some time. Generally, Italian parsley leaves are a darker shade of green than curly parsley.

Taste and Smell

• Italian parsley is the preferred parsley for most chefs; it supposedly has a stronger flavor, which influences the taste of any recipe it's used in. However, it may be that it's easier to chop, because it's flat or takes up less storage space. Ultimately it comes down to personal preference. The taste is actually very similar, if not the same, as is the smell. But if you rub an Italian parsley leaf with your fingers and do the same to a curly parsley leaf and then smell the leaves, the Italian parsley smells stronger. Rubbing the leaves breaks down the molecules and because Italian parsley is more delicate the molecules break easier, releasing the smell.

Storage

• Both Italian and curly parsley can be stored in the same way. The best method to keep the parsley fresh is to put the stalks into a glass of water, so the stalks absorb the water and feed the leaves. Keep them in a cool place, a refrigerator is fine. Both types of parsley freeze equally well. However, take note that when frozen the leaves are very brittle. Italian parsley lays flat in the freezer, so the chances of damaging it are slight. Curly parsley must be placed in a freezer so nothing gets put on top. If anything heavy goes on top the brittle leaves get crushed.

Cooking

• If a recipe states Italian parsley, there's no reason why you can't substitute it with curly parsley, or vice versa. Although both types of parsley need to be washed before use, curly parsley needs a more thorough wash. The shape of the leaves means that dirt and grit can accumulate on the leaves. Italian parsley is generally considered more pleasant than curly parsley to eat raw. When used for garnishing a dish, chopped curly parsley looks better, but if you using a whole leaf for a garnish, Italian parsley looks better.