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The Washington Post
washingtonpost.com
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Column: Curly parsley is remembered by most of today’s cooks as the stiff stuff used in whole sprigs and clusters to garnish plates.
Flat-leaf might be bolder and more tender, but the subtlety and texture of the curly variety is underrated.
https://www.washingtonpost.com/food/2026/03/25/curly-parsley-italian-flat-leaf/?utm_campaign=wp_main&utm_source=bluesky&utm_medium=social
2026-03-27T03:00:07.895Z