Photo courtesy of Gernot Katzer’s Spice pages
You can use the leaves and the root. The flat-leaved parsley has a better taste, the curley-leaved parsley has a milder taste and is often used for garnishing. I always use the flat-leaved parsley as a substitute for cilantro and in all dishes it worked well. I have to admit, I only like the coriander seed, but the cilantro leaves could remind of parsley, but the taste doesn’t.
For the WHB #51 I replaced the mint with parsley and got Courgette, potato & parsley frittata. Parsley was great in this. If you serve green beans you accompany them with savory, but parsley does it also very well for a typical dish from northern Germany: Birnen, Bohnen and Kassler – Pears, beans and smoked pork chops. I searched my blog for parsley and got 14 dishes where I used parsley and 17 for Petersilie. I used it in German dishes and oriental style dishes.
I’ve featured parsley for the WHB #25 with Parsley Potatoes.