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
Variety Comune 2
Quantity 6600
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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