Flatleaf

Flatleaf commonly refers to flat-leaf parsley, the culinary herb Petroselinum crispum var. neapolitanum. It is distinguished from curly-leaf parsley by its flat, smooth leaves and stronger, less bitter flavor. The term is also used to describe other plants with flat leaves, but in culinary contexts it most often denotes this herb.

Flat-leaf parsley belongs to the Apiaceae family. It is an herbaceous biennial or short-lived perennial. Leaves are dark green, flat, with multiple smooth-edged leaflets arranged pinnately. Plants reach about 30-60 cm tall; the aroma is fresh, peppery, and slightly sweet.

Cultivation: Prefers cool to moderate climates, well-drained soil, full sun to dappled shade. Grown from seed or transplants; seeds germinate in 1-3 weeks. Requires consistent moisture; tends to bolt in hot weather, reducing leaf quality. Regular harvesting of outer leaves encourages continued growth.

Culinary uses: Widely used fresh as a garnish or seasoning in Mediterranean, Italian, and French cuisines. Flat leaves are preferred for sauces, soups, and salads because of their strong flavor. Leaves can be chopped fresh or dried; it can be frozen or dried for preservation.

Varieties and terminology: Italian flat-leaf parsley is the common culinary selection; curly parsley is another form often used for garnish, with a milder taste. Some seed catalogs label flat-leaf as "Italian parsley." The term "flatleaf" can also appear in horticultural descriptions of other, less common flat-leaved herbs, but the parsley reference is predominant.