Difference Between Parsley and Italian Parsley

The flavours of a dish are enriched by the side dishes or the toppings that are done on it. Food all over the world has grown and has changed the lifestyles of the people.

Parsley and Italian Parsley serve the same purpose and are generally known as an equivalent to basil. 

Parsley vs Italian Parsley

The main difference between parsley and Italian parsley is that they both have different shapes of the leaves as well as the taste. The parsley is generally a rounded leaf and has a muted taste whereas Italian parsley has a flat shape and has a rich taste.

Parsley vs Italian Parsley

Parsley is a leaf that is used for the appearance and the decoration it gives to the food. Generally, it is referred to as round shaped parsley and can have no to mild taste.

Cooks say that the taste of parsley is muted or sometimes can be bitter if the right one is not chosen and it has leaves that are round and have a ruffled appearance. 

Italian parsley is famous for the richness of taste it provides to the food. The leaf is also known as flat-shaped leaves and has a herbaceous flavour. Due to its name, we can guess that it is flat and similar to that of cilantro.

The leaves are used in a variety of dishes and are often compared with basil and oregano due to the change of taste it provides to a dish. 

Comparison Table Between Parsley and Italian Parsley

Parameters of ComparisonParsleyItalian Parsley
The shape of the leafParsley is round in shapeItalian parsley is flat-shaped leaf-like cilantro.
TasteThe taste of parsley is quite bland and bitter if the leaf is odd. The taste of Italian parsley is quite flavourful and used as basil or oregano.
UsageParsley is used as a decorator for the dish. Italian parsley is used in dishes due to its flavorful taste is used as a seasoning. 
Countries and dishes The parsley or curled parsley is generally associated with French dishes. The Italian parsley is used to give a flavour to the Italian dishes 
QuantityParsleys are not always flavourless but it depends on the quantity used. It has to be used twice for seasoning. Italian parsley has to be used in smaller quantities for the same effect. 

What is Parsley? 

Parsley is a round leaf that is used for various purposes in dishes. The dish in which parsley is used is generally said to be either French or Italian. Parsleys can be of various types.

They differ in their taste as well shape and the purpose they serve. 

One such type of parsley is round-shaped parsley. The name was kept because the leaves of the plant are generally round or curly. The curl of the leaf makes it easier to differentiate between various kinds.

The round parsley is generally used for garnishing purposes due to the eye-catching effect it gives to the dish. 

The round-shaped parsley is generally said to have a mild or no flavour due to which they are used less as a seasoning. The seasoning has to be flavourful and rich in taste.

Some cooks say that they can be used depending upon some factors whereas others say that if the leaf is odd then they might taste bitter as well. 

The fact cannot be said to be hundred per cent correct because some of the curled leaves have a great taste and the taste also depends upon the ageing of the plant and the quantity used.

If you want to use curly parsley use the double quantity. It is generally associated with French dishes and a large quantity is used by the French people. 

What is Italian Parsley? 

Italian parsley is a commonly used seasoning by people to make the food tastier and mouth-watering. Seasoning is a herb used for enhancing the taste and the look of the food.

Seasoning has been common for the past so many years and was always there in the recipes of the old. 

Italian parsley is a flat-shaped leaf like that of cilantro. Flat shaped leaves are generally said to be more flavourful and also the preferred type for this purpose. The Italian parsley can be used as both a seasoner and a garnisher.

They are used in vibrant dishes which need to be flavoured properly. It is generally used in Italian dishes and restaurants as a substitute for Basil and Oregano. The taste is also not preferred by everyone since it can be very strong sometimes. 

The usage of Italian parsley depends on the stage and the form of parsley that is being used. The dried leaves are added at the start since the dish requires time to absorb the flavours of the herb.

The freshly chopped herbs are added at the end because if they are added early they would lose their herbaceous taste due to overcooking of the herb. It is used when we want to add more than a garnish. 

Main Differences Between Parsley and Italian Parsley

  1. Parsley is round in shape whereas Italian parsley is a flat-shaped leaf-like cilantro.
  2. The taste of parsley is quite bland and bitter if the leaf is odd whereas the taste of Italian parsley is quite flavourful and used as basil Or oregano
  3. Parsley is used as a decorator for the dish. In comparison, Italian parsley is used in dishes due to its flavorful taste is used as a seasoning. 
  4. The parsley or curled parsley is generally associated with French dishes whereas the Italian parsley is used to give a flavour to the Italian dishes 
  5. Parsleys are not always flavourless but it depends on the quantity used. It has to be used twice for seasoning whereas Italian parsley has to be used in smaller quantities for the same effect. 
Difference Between Parsley and Italian Parsley

Conclusion

The parsleys are used worldwide to provide the food with its seasoning and garnishing. The type of parsley that shall be used depends on the ageing and the kind of plant that is being used.

The Italian parsley is used as a seasoner due to the flavourful taste and the herbaceous property it has whereas the other parsley is generally used as a garnisher because it has mild to no taste.

The parsleys have round-shaped leaves and the Italian parsleys have flat-shaped leaves. The parsleys have to be used in larger quantities to make them act as a seasoner. 

References 

  1. https://meridian.allenpress.com/jfp/article-abstract/68/4/687/171970
  2. https://www.thieme-connect.com/products/ejournals/abstract/10.1055/s-2007-969254 
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