Parsley in the UK was traditionally the curly variety, bright emerald green with frizzy, almost crunchy, leaves. The European flat-leaved parsley has now almost entirely taken over, having better taste and texture. In general, assume foreign names for parsley to refer to flat parsley unless otherwise stated. Parsley in either form is a wonderfully useful herb, great with everything from fish to beef, finely chopped into sauces or added to stews, scattered across the top of dishes just before serving. Parsley to be harvested from midsummer to spring should be sown in early spring, while sowing in July will provide parsley until October through to the following summer.
