Per Unit. One of the most ubiquitous herbs in British cookery, parsley is also popular in European and Middle Eastern food. The traditional British choice is curly parsley, but flat-leaf (Continental) parsley is today’s recipes. The flavour is fresh and grassy, and works well in creamy sauces, blended into salsas or pestos, and used as a garnish. Chop the leaves either finely (for adding subtle flavour to cooked dishes) or coarsely, for dishes such as salads, for which you want more of a flavour impact. The stalks have a lot of flavour, too, so they can be chopped finely and added as well – or used for making stock.