PARSLEY ITALIAN

Botanical Name: Petroselinum crispum

Also called French parsley this is widely regarded as being the very best for flavour and the one to use in salads. Parsley is rich in iron and vitamin C. Culinary: Use for salads and as a garnish. Complements garlic and Mediterranean dishes as well as the sauces of northern Europe.

How To Grow:
Sow seeds thinly 1cm deep in trays or cells of compost. Germination is often slow and can be enhanced by pouring hot water over the newly sown seeds, being careful not to dislodge the seeds. Once they emerge thin to 15cm apart and later plant 30cm apart in the vegetable garden or into pots. To dry parsley, wash the leaves well and either dry quickly in the oven at 95C or plunge into boiling water and dry in a hot oven for no longer than 1 minute. Store in an air- and lightproof container.

When To Plant: Throughout the year as required.
Harvest: Throughout the year as required.
Sow: Spring, Summer, Autumn, Winter
Number of Seeds: 1000