Petroselinum sativum

Legend says that one must be wicked to grow parsley successfully! The plants have an annoying habit of disappearing from the garden just when you think they're established for good! Replace on a regular basis, or have a couple of plants and let 1 go to seed. The Romans began cultivating parsley around the third century BC. It was appreciated for it's medicinal rather than culinary qualities in these early days. Europeans in the Middle Ages began to use it to flavour and garnish a variety of dishes. From the celery family, the word ' parsley' is thought to be latin for 'rock celery'. It is a herb bursting with health benefits and widely recognised as being tasty and versatile too. Parsley provides a rich source of anti-oxidants such as beta carotene, as well as decent amounts of Vitamins C, A, iron, calcium and important B- group vitamins, folic acid. Curly Parsley is an annual plant with tightly curled, dark green leaves. Undoubtably the best known of all herbs, it is the most popular variety. Grows lower to the ground than flat leaf (italian) parsley, harvest stems from around the edges at the base of the stem. Responds well to regular fertilisation. Parsley is a biennial plant, developing a thick clump of leaves during the first year and a tall flowering stem during the second. If allowed to seed, parsley will readily self sow. Parsley is a universal herb, enhancing most flavours, and is an indispensable part of bouquet garni. Use this herb liberally in soups, stews, with meat and fish, vegetables, marinades, sauces, stuffings, salads and egg dishes. See Cultural Information Table for further details on propagation.