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 flat leaf Parsley
| Height: 50 cm
Width: 50 cm
| Height: 30 cm
Width: 30 cm
| Mar to Jun
Aug to Sep
|90 to 120 days
|3 cm to 50 cm at a depth of 1.5 cm
|Full sun to partial shade
|Well-drained, light and moist soil
|Don't plant it during the height of summer as it will bolt.
|Collect only the outer leaves or cut 1 cm to 2 cm.from the base, where new leaflets will form.
| 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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