Botanical name: Petroselinum crispum
How to grow it:
Parsley is a biennial herb to about 50cm. There are two very common cultivars – Curly leaf & Flat leaf which have very similar properties. The Flat leaf variety may grow a little larger and faster and handle slightly warmer conditions.
Prefers full sun but will handle a little shade, moist, well drained soil. Doesn’t like conditions that are too wet or hot – so maybe a semi-shade position in the heat of summer. Grows really well in pots with regular liquid fertiliser.
Regular harvesting of outside leaves & snipping off the flower buds will keep the plant healthy and abundant.
Propogation is generally by seed, though I prefer to buy seedlings in spring or autumn. In the second year it will readily self seed and you’ll get lots of new plants.
Parsley is high in vitamins A, B, C & K. Also high in calcium, Iron, Potassium & zinc.
Consume plenty of parsley to clean your blood & strengthen your immune system.
In the kitchen
Parsley is used around the world both fresh and cooked and it’s nutrition is well known.
Add to soups, casseroles, stir fries, omelettes for it’s mild celery flavour and to salads or to garnish just about anything. What would life be like without Tabbouleh?