Parsley

Overview

Parsley – Petroselinium crispum

A frost hardy biennial, best grown as an annual as leaves coursen in the second year. Used as flavouring in a great variety of dishes and as a garnish.The strongly flavoured stalks are an essential ingredient in a bouquet garni for flavouring casseroles and cooked dishes.

There are two types of parsley generally used in cooking, Petroselinium crispum-  curly parsley and the flat leaved or Italian variety that is preferred by chefs.

How to grow

H.B. - 30cms/12ins, seed is slow to germinate - it can take up to 6 weeks; thin out seedlings early.Can be grown in soil or containers; parsley likes a limey soil.

How to Harvest

Parsley is best used fresh as the flavour is lost when dried but can be frozen in ice cubes. Harvest by cutting the outer stalks down to the ground leaving the inner growth to mature.

Issues

Can suffer from carrot root fly attack.