Indoor Herb Garden Kits and Herbal Remedies

Petroselinum crispum (Umbelliferae)

Appearance:
All forms of parsley are grown as annuals, although strictly speaking they are biennial plants. By removing the flower heads the productive life of the plants can be extended and the quality of the foliage flavour maintained.
The most familiar ones are the nicely curled-leaved sort (called French curly-leaved parsley in America) beloved of fishmongers as a garnish. The plainleaved kind, P.C. Neapolitanum called Italian plain-leaved parsley in America, has a more pronouced flavour and is preferred by some cooks, especially for long slow cooking.

Usage:
One only has to taste this iron and vitamin-rich plant once to discover it’s refreshing flavour. It deserves better than to be labelled a garnish – its fine flavour is exploited by knowing chefs to create magical results. Used globally in bouquet garni, sauce verte and sauce tartare, or as a tonic and diuretic in the form of a tea. Hamburg parsley – P.C.Tuberosum – has plain non-curly leaves – the roots are harvested as a winter crop and eaten as a vegetable.

History:
First known usage is recorded around the area of the Black Sea. Because of it’s slow germination, popular folklore has it that parsley seed goes nine times to the devil and back before germinating.

Cultivation:
Best sown in mid to late spring as a border in either the herb garden or a flower bed. Germination can be very slow – around six to eight weeks. Try soaking the seed overnight and damp the growing medium with boiled water before sowing. Thin the sprouts to about 30cms (1 ft) apart. In temperate regions parsley should be sown from early spring to autumn (fall).

Harvesting:
Trim the floral shoots as they develop to prevent drooping as well as for preserving the flavour. Parsley does well in containers; keep containers near the kitchen for easy access. Parsley does dry or freeze well; its fresh colour and leafy appeal as a garnish are lost by drying or freezing, although flavour is still good.

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