Taste: 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. The stems have more flavor and aroma than the leaves and can be used in cooking.
Benefits: Due to the essential oils in Italian parsley, the herb has antifungal, antiseptic, and anti-inflammatory properties. It also has high concentrations of vitamins A, C, and K, as well as several minerals including iron, potassium, and copper. Italian parsley is also used to aid in digestion and cleanse the palate.
Culinary Use: The entire herb—stem and all—can be used in herb bundles for flavoring stocks, soups, and sauces, but more often the leaves are stripped from the stems and chopped before adding to a recipe. They can be used as a flavoring at the end of cooking. Whole leaves can be incorporated into salads and used as a garnish.