IngredientsSpicesEasy to get wrong
Petersilie, glattflat leaf parsley
Petroselinum crispum, in the carrot family along with caraway. The flat leaf sort has flat pointed toothed leaves and firm stems.
It goes over potato salad, over fried potatoes, into meat patties, with fish, into Grüne Soße and into almost any white sauce.
Die Verwechslungthe mix-up
Cilantro is fresh coriander, Coriandrum sativum. Same plant family, and in a bunch the leaves look nearly the same.
The taste has nothing in common. A German recipe almost never means coriander leaf. When in doubt, crush a leaf and smell it.
Glatt oder krausflat or curly
Curly parsley holds its shape, which is why it sat on plates as decoration for decades.
For cooking take the flat leaf. It has more aroma and chops cleanly instead of turning to paste.
In Mexikoin Mexico
Perejil is in every mercado, sold in a bunch and usually flat leaf. That is the right one.
At home stand the stems in a glass of water and the bunch keeps a week. Chopped parsley goes on at the end; heat takes everything out of it.