he general makeup of the flat-leaf (regular parsley) and curly leaf (italian parsley) varieties of parsley is relatively the same, but don’t be fooled about their likeness. The two varieties have distinct differences in flavor, which are caused by the balance of the compounds menthatriene, phellandrene, myristicin, and myrcene. The balance of these compounds greatly differs between the flat and curly parsley variations, and it gives regular parsley a much bolder taste than its counterpart.