In the European palate this is one of the commonest and best loved herbs. There are three main types - triple curl or English parsley, flat leaf or continental parsley and parsley root.
Triple curl is mild in flavour but strong in looks. It is often used as a garnish and for chopped parsley as it stays dry when a sharp knife is used and gives a fine, uniform result.
Flat leaf parsley is universally used in Mediterranean and Middle Eastern dishes Both for its strong distinctive flavour and as a garnish.
Parsley root is has a bigger, thicker root than its leafy cousins and is used in Central and Eastern Europe to flavour stews and other dishes