7 Different Types of Parsley Varieties

From the classic curly and flat-leaf types to unique options like Hamburg and Japanese, explore how these Different Types of Parsley Varieties can elevate your culinary creations!

Scientific Name: Petroselinum crispum var. crispum

Curly parsley is the most recognizable variety, with its tightly curled leaves and bright green color. Its mild, slightly peppery flavor makes it a popular garnish for Mediterranean and Middle Eastern dishes.

Scientific Name: Petroselinum crispum var. neapolitanum

Known for its broader, flat leaves and robust flavor, Italian flat-leaf parsley is a staple in Italian cooking. Its stronger taste and aroma make it a preferred choice for adding an extra layer of flavor to sauces, soups, and marinades.

Scientific Name: Petroselinum crispum var. tuberosum

Commonly known as Hamburg parsley or root parsley, it is a lesser-known variety of the popular herb parsley. This variant is grown primarily for its edible root, typically used in soups, stews, and roasted vegetable dishes.

Scientific Name: Cryptotaenia japonica

Hailing from East Asia, Japanese parsley, or Mitsuba, offers a unique blend of flavors reminiscent of parsley, celery, and cilantro. Its bright green leaves enhance salads, sushi, and broths in Japanese cuisine.

Scientific Name: Eryngium foetidum

It is not a true parsley but belongs to the Apiaceae family like parsley. It has a strong, pungent flavor that is somewhat similar to cilantro but more intense. The leaves taste best in salsas, stews, and marinades

Scientific Name: Petroselinum crispum

A close relative to common parsley, it usually refers to a variety of parsley well-adapted to cold climates. It has a fresh, earthy flavor similar to common parsley varieties. It is often used to season foods and