Food Q & A: When the recipe says ‘parsley,’ what does it mean?

Washington Post food writers recently answered readers’ questions:

Q. Some recipes that call for parsley are explicit as to whether one should use just the leaf or also use the stem. But most don’t say. When is it okay or desirable to include the stem? An extra question: how does one choose between flat-leaf and curly-leaf parsley, and when does it not much matter?

A. If texture is not an issue and you’re going for optimal parsley flavor, use the stems: for pesto, sauces, purees. The stems are good for making chicken or vegetable broth; even stems and an onion simmered in store-bought, no-salt-added chicken stock will pep it up considerably. When you’re using the parsley as a garnish or to add color to bread crumbs, manicotti fillings, etc., go for just the leaves.

Some beliefe flat-leaf parsley has more of that grassy-green flavor than the curly kind. Also, the flat-leaf kind is easier to rinse free of grit. Some prefer the flat-leaf in green salads and tabbouleh.

Q. I’m not sure how to snip herbs so that more leaves grow. Take the bottom leaves or the top? Snip just the leaves or the twig they’re on? Does it matter if I just break them off with my hands instead of using scissors?

A. Clip herbs such as thyme, rosemary, basil, mint, oregano and verbena using a scissors (they will continue to grow from a clean cut), cutting just above a leaf cluster. Parsley, cilantro and chives are clipped at the base, near the roots. New growth will come from the base.

Clip off any brown leaves or stems, and don’t bother fertilizing herbs. They like lean soil without many nutrients.

Q. I always like to try new spices, and I recently came across isot pepper in a Mediterranean market. I was curious to try it but was not sure how to use it. Could you recommend best uses for it?

A: Sometimes it’s labeled as urfa biber, or just urfa. Its taste is often described as smoky/raisiny, and that could apply to its color as well. Try it with Mediterranean cheeses, stirred into a savory yogurt sauce, or on grilled eggplant and peppers.

Q.I am craving a sweet-and-sour potato salad that’s sold by a store too far away and that re-packages it without a list of ingredients. I googled “sweet and sour,” and the results seem to say I should use one part vinegar, two parts sugar and three parts oil or cream. Do you think that would work as a potato salad dressing?

A.Try two parts vinegar, water and oil; one part sugar. You might also toss in a little powdered mustard.