There’s two kinds of parsley (not including coriander/cilantro which is its own headache):
The flat-leaf stuff that has a mild flavour but no texture and is better replaced with coriander if you’re not one of the mutants who tastes soap when eating coriander.
The frizzy-leaf stuff that has a stronger flavour and a texture, but the flavour is bitter and the texture is kind of like eating hair.
My grandmother put it on everything. Dried. I never thought it had much flavor as a kid.
There’s two kinds of parsley (not including coriander/cilantro which is its own headache):
Incidentally here’s a guide to help you distinguish between the flat-leaf parsley and cilantro/coriander:
The cilantro is the leaf next to the parsley.
Neither one sounds you advocate for parsley. 🤣
Parsley is fine in things like tabbouleh (and indeed it’s perfect in that) but that aside, yeah, I’m not a fan of parsley in most things.
Good tips thanks 😊