Parsley often is taken for granted, yet its sprigs are essential for perking up a bland dish, add colour to a special meal, or dress a glass of tomato juice. It is a key ingredient in bouquet garni and in fine herbs. Whether it is curled or flat-leafed, parsley is one of the most widely used culinary herbs. Its green leaves are used to flavour soups, butters, savoury stews, and as a garnish. Parsley leaves make a delicious and nutritious addition to salads. Tear freshly picked leaves and sprinkle them over or mix them into your mixed salad greens. Flat-leaf parsley has a stronger flavour than the curly-leaved variety.
Parsley is a fantastic mixer plant for containers. Its bushy growth and tightly curled leaves fill in quickly the spaces among the other plants in your containers. The bright green colour creates a good background for bright red, scarlet or orange flowers.
|Harvesting||Harvest the leaves when the plants are about 6 inches (15cm) tall. Cut stems about 1 inch (2.5cm) above the crown so the plants can produce more leaves.|
|Storing||Wash leaves, blot dry, wrap in paper towel, and put parsley in a plastic bag in the refrigerator for up to a few days. To freeze leaves, spread them on a baking sheet and put in the freezer; then transfer into freezer containers. Dry whole sprigs, crumble the leaves and store in airtight containers.|
Petroselinum crispum var. neapolitanum. Flat-leaf parsley – also known as Italian – has a stronger and more flavourful taste than the curly leaf variety. It has flat, glossy, serrated leaves and the flavour has a hint of pepper or licorice. Flat-leaf parsley is favoured by chefs because it contains significantly more of the essential oils…. Read more »
Petroselinum crispum var. Crispum. Curly parsley is generally used as a garnish, but it is becoming more indispensable in cooking. It is a major component of bouquet garni, a French term for a collection of mixed herbs. Darki is an outstanding variety that forms a clump of very tight, heavy and curled dark green leaves…. Read more »
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