Thicker ruffled, curly leaves, a bright green color and a muted but bright, grassy flavor, with a delicate balance of tang and sweetness. Minced fine and used in quantities in salads curled parsley has a chlorophyll kick.
Given its extremely mild taste, curly parsley is primarily used as a decorative garnish, giving dishes dish pops of color. The sprigs add a fresh look to any platter or roast.
Another option for using curly parsley is to include it in a traditional French bouquet garni—a bundle of fresh herbs that are tied together and lowered into a dish during cooking. Or, use this mild herb to create a traditional Middle Eastern tabbouleh with bulgur, tomatoes, green onions, lemon juice, lemon zest, and olive oil; the mild flavor of the parsley will work well in this healthy, subtle dish.
Another use is for fried parsley. There is nothing quite like it. The leaves turn deep, rich green and stay crispy for hours. use a small amount of oil, maybe 1/2 inch in a small saucepan. Light dusted with flour, batches of curly parsley fry up in seconds. Talk about an impressive garnish, use it to adorn rice, pasta, grilled eggplant and peppers or crostinis and bruscettas.