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Curly or Flat

Curly or Flat?

Justify.

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  1. Flat! Why? smell, flavor, chopability.

    Curly: makes great hair for fingerling potato heads if you're playing with your food. (Nasty texture in the mouth and barely any flavor makes it a big cooking no for me; I'd rather do without.)

    1. Flat...it tastes better to me (more flavor) and I know I've read in more than one place that it's more nutritious than the curly counter-part...here's one source:
      http://www.vegetarian-nutrition.info/...

      1. I've been using flat Italian parsley since birth, or so it seems. Two weeks ago there was a bunch of curly in our CSA bag. At first I just groaned and stuck it in the fridge but soon I had to use it, and you know? It wasn't half bad. There was some flavor and it wasn't difficult to chop. Perhaps because because it was grown at a local farm instead of a "produce factory." I won't go out of my way to buy it regularly but it's OK in a pinch.

        1. Are we talking packaged lasagna noodles or parsley here? ;-)

          If the former, I like the curly, 'cause it makes the lasagna look cool. If the latter, I prefer the flat because of flavor and ease of chopping.

          4 Replies
          1. re: LindaWhit

            LOL... I thought he meant parsley.

            1. re: Gio

              And I had *just* read and responded to Jacquilynne's 50-layer lasagna post, so that's the first thing I thought of. :-)

            2. re: LindaWhit

              I thought fries - not that anyone, ever, has heard of "flat" fries. But yeah, that's where my brain went.

              1. re: shanagain

                hahaha! Well, some steak fries are sort of flat...

            3. Parsley, right? Flat if you're going to eat it--more flavor, easier chopping--but curly if it's for a decoration. My mom, not a serious cook, only buys curly because she values aesthetics more than flavor.