Flat Leaf Parsley
Flat Leaf Parsley
Parsley is a type of herbaceous plant that belongs to the same family (Apiaceae) as celery, carrot and cumin. Giant of Italy plants (aka 'Italian Giant') are large, bushy plants that produce dark green leaves with a rich, strong flavor.
Low: 10 High: 20
Low: 30 High: 60
In ancient Rome, the plant was attributed with magical powers and it was believed that by eating the seeds one could become invisible and get supernatural strength. It was also believed that the reason why the seeds are slow to germinate is because they had to travel nine times back and forth to hell before they could sprout.
Pinch the growing tips when the plant is at least 15 cm (6 inches) tall. This will promote leaf growth and prevent the plant from growing too lanky; If your plant flowers, pinch the flowers off and use them as a garnish! Prefers rich and fertile soil with a minimum of six hours of sunlight each day; When planted alongside tomatoes, basil is said to improve their taste!
It is an easy plant to start from seed, but germination is slower than other herbs so be patient. Snip the leaves along with the stem an inch above the crown, choosing stalks furthest out from the plant’s center. Leave the inner stalks and leaves, so the plant keeps growing. But don’t toss those stems! The stems are more potent in flavour than the leaves and provide great texture and flavour in pestos.
Externally used to help with insect bites, injuries and lice. The seeds were used as a remedy against the plague and in the 1800s and 1900s, parsley was listed in Pharmacopoeias as a laxative and treat high blood pressure when used in a tea.
Parsley is rich source of vitamins K, C, A and B. It also contains dietary fibers and minerals such as potassium, magnesium, calcium and iron.
Add to fresh salads, hardy soups or roasts and stuffings!
POTATOES WITH PARSLEY PESTO
SKIRT STEAK WITH CHIMICHURRI
GHORMEH SABZI (PERSIAN HERB STEW)