There are different kinds of parsley, the two main ones are curled parsley and flat-leaf (or Italian) parsley. The most important difference between the two, except the leaf shape, is taste: flat-leaf parsley has much more flavour.
Use only fresh and really green parsley.
Pick off the best of the leaves, the tender parts.
Then chopp leaves with scissors or a sharp knife before adding to your recipe.
Note: Don't leave chopped parsley lying around for too long, otherwise it will lose is flavour.
Parsley can be frozen.
If you use parsley in a recipe where it's going to be cooked, don't forget to add the stalks too, because even on their own they will give a much fuller parsley flavour.
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