|Curled leaf parsley|
|Species:||Petroselinum crispum, Petroselinum neapolitanum|
|Min germination temp:||10°C (50°F)|
|Germination time:||11 days|
|Time to transplanting:||+18 days|
|Time to harvesting:||+57 days|
|Mature height:||60cm (24in)|
|Mature spread:||30cm (12in)|
|Ideal pH range:||5.6 - 6.0|
|Sow depth:||½cm (¼in)|
|Sow spacing:||20cm (8in)|
|Sow row spacing:||20cm (8in)|
|Growing plant spacing:||25cm (9in)|
|Growing row spacing:||25cm (9in)|
Parsley (Petroselinum) is a bright green biennial herb, often used as spice. It is common in Middle Eastern, European, and American cooking. In modern cooking, parsley is used for its leaf in much the same way as coriander (which is also known as Chinese parsley, although parsley is perceived to have a milder flavour.
Outdoors a site in semi-shade is ideal.
Sow seeds ½cm (¼in) deep in April for a summer crop and again in August for winter use. Germination is slow, it may take up to a couple of months.
Thin seedlings to 25cm (9in) between plants.
Water in dry weather and cover overwintering plants with cloches or straw.
Remove flowering stems as they appear. Some can be left to provide seeds for sowing next year.
Pick regularly to ensure a continuous supply of fresh leaves.
Dip the tips into boiling water for 2 minutes and then place in an oven on the lowest possible setting until crisp. Crush and store as soon as the leaves are cool.
Shred leaves and pack into ice cube trays in the deep freeze. Add individual cubes of frozen parsley to soups, stews etc. as required.
- Full troubles list: Apiaceae troubles
|This page uses Creative Commons Licensed content from Wikipedia (view authors).|
|P. crispum||Curled leaf parsley|
|P. neapolitanum||Flat leaf parsley|
|P. crispum var. tuberosum||Root parsley|