The the flat and curly leafed varieties of parsley have a green, almost lemony flavor. It perks up salads and vegetable dishes without stealing the show or overpowering other flavors. It also stays fresh-tasting even after sitting out on a buffet table for several hours. We don't think the flavor holds up well to heat or long cooking, so we like to add parsley just before serving.
Its leaves are less tender than its cousin chervil, and the stems can be woody. We generally only use the leaves in our fresh preparations, chopping them finely before adding them in. The stems still have a lot of flavor. Even if we don't necessarily like chewing on them, we can save them for flavoring soups and stock.
What do you think of parsley? Do you use it a lot in your cooking?