Flat-leaf parsley is also called Italian Parsley. Flat leaf parsley tastes stronger, more robust and fresh in flavour than curled parsley. Italian parsley has a fresh, clean taste. It is described as slightly peppery, with a hint of citrus, clove, and nutmeg. Adding the fresh herb to a recipe contributes a vibrancy to the dish and helps bring out the flavors of the other ingredients.
Fresh chopped parsley leaves are best added at the end of cooking, as excessive heat will diminish the herb’s fresh, herbaceous flavor. Whole leaves can be incorporated into salads. Fresh parsley brightens the presentation and flavor of dishes ranging from soups to sauces. It's easy to dismiss parsley as merely a garnish, but used in quantity, its robust "green" flavor is delicious raw in salads, sauces, and marinades, and cooked in dishes likes quiche and soup.
Some possible options for cooking with flat-leaf parsley include vibrant green sauces, like chimichurri and Italian gremolata and herb-infused breads and baked goods.
Although Italian parsley is used as a finishing touch to a dish, its fresh flavor is why it is added to a variety of recipes. Curly parsley, on the other hand, is mainly used as a garnish.
You can eat the stems of parsley, but they are more bitter than the leaves, so its recommended just using the leaves for most recipes, which can be added whole or chopped.
Whereas most dried herbs have a stronger flavor than fresh, dried parsley has minimal taste compared to using the leaves. Generally speaking, dried parsley bears little resemblance to fresh flat-leaf parsley and therefore cannot be substituted for fresh. Fresh parsley should be added at the end of a recipe and can be used as a garnish.