Curly Parsley

Curly parsley, scientifically known as Petroselinum crispum var. crispum, is another variety of parsley that is commonly used in Italian cuisine. It has a milder flavour compared to flat parsley, and its curly leaves make it more commonly associated with garnishing and decoration. It’s often used to add a touch of colour and freshness to dishes.

In Italy its growing season typically aligns with the cooler months of the year. It thrives in cooler temperatures and can tolerate frost to some extent.