Italian parsley (sometimes known as flat-leaf parsley) is a green herb with serrated leaves and a clean, slightly peppery taste. Its flavor is stronger than that of its ruffled cousin, curly-leaf parsley. It is often used as a garnish.
Usually sold in bunches, Italian parsley should be bright green with no wilting. At the market, it is easy to confuse Italian parsley with cilantro. Italian parsley has leaves that are larger and a fresh, grassy smell.
After picking the leaves off the stem, bunch them on the cutting board. Then slice: Curl the fingers of your free hand like a claw (so they stay clear of the knife), put your fingertips on the cutting board, then use the knuckles of that hand to guide the knife as you slice, rocking and pushing the knife forward and away from yourself. Once you have sliced, move your curled fingers to the spine of the knife and rock the knife up and down to get a finer chop. If a few stems get mixed in, don't worry—they're tender and tasty, too.
For another way to chop parsley, see our video on how to chop herbs.
Wash and dry Italian parsley. Wrap it first in a paper towel, then place in a plastic bag and store in the refrigerator.