Flat leaf parsley
Flat leaf Italian parsley
Where would I be without this parsley in the garden? It is salad, herb, garnish. As it grows so abundantly, I can easily throw together a big bowl of tabbouleh, the Levantine salad made with parsley, bulgur wheat, a little lemon juice and olive oil. Delicious and very healthy. In my garden it keeps going throughout a mild winter, perfect to garnish steamed potatoes in the depths of winter.
This is a mid-early variety of parsley. This is a very aromatic plant with thin stalks. The good size leaves have a dark green colour and grow back stronger after cutting. This variety has a good resistance to low temperature.
|Common name||Common flat leaf Parsley|
|Latin name||Petroselinum crispum|
|Plant size|| Height: 50 cm|
Width: 50 cm
|Container size|| Height: 30 cm|
Width: 30 cm
|Planting outdoors|| Mar to Jun|
Aug to Sep
|Harvesting||90 to 120 days|
|Planting||3 cm to 50 cm at a depth of 1.5 cm|
|Light||Full sun to partial shade|
|Soil||Well-drained, light and moist soil|
|Caring||Don't plant it during the height of summer as it will bolt.|
|Harvesting||Collect only the outer leaves or cut 1 cm to 2 cm.from the base, where new leaflets will form.|
|Eating|| Parsley is often said to counteract the effects of garlic, with which it shares certain affinity. Stir garlic and parsley through sautéed potatoes just before the end of cooking them.|
Or add the zest and juice of lemon to garlic and parsley to make gremolata, a classic Italian addition to dishes, particularly osso buco.
Beurre maitre d' hotel combines butter with lemon and parsley, and discs of this herb butter are placed on a steak just before serving.
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