The flat-leafed variety is hardier than the curly variety and it has a stronger aroma and flavor that is slightly less bitter. The leafy herb is a good source of vitamins A, B, C and K, and the minerals iron, potassium, and copper. Italian parsley stems are traditionally included in a bundle of herbs used to infuse flavor into soups, stocks, brines and sauces.
Cut parsley 1-2 inches below the leaf cluster, at the stem node. Stem node – Point where stems meet and looks like a “V”. Use leaves and discard the cut stems.