Curly Leaf Parsley
Petroselinum crispum var. crispum
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One of the most well-known, popular herbs the world over and ideal for the kitchen garden. Curly leaf Parsley is one of the two main groups of parsley - the other being Flat-leaved Parsley. It forms a vigorous rosette and is chosen by many chefs as a garnish for its attractive, compact, curly leaves. There are more than 30 variations of Curly leaved Parsley.
Leaves ready for harvest 80 days after sowing. To ensure the best-flavoured leaves, treat Parsley like an annual - cut out the flower stalk when it appears to prevent the plant from going to seed and harvest leaves as needed. Best used during the first year. Can be frozen or dried. Let the plant produce seed in the 2nd season when leaves will turn bitter.
In Spring to Summer, soak seeds for 3 days, changing the water every day. Then sow in a spot with bright light, 6mm deep, in rich, well-drained soil. Keep moist. Germination in 5-6 weeks.
Well suited as a pot plant. Will give a continuous crop if clipped regularly. Use a pot that is at least 30cm x 30cm.
Attracts useful insects
Parlsey blooms will attract insects.
Western Asia and Eastern Mediterranean regions.
Full Sun, Partial Shade, Partial Sun
Loam, Clay, Chalk, Compost, Sand
Soil PH preference
Neutral, Acid, Alkaline
Useful to stimulate appetite, relieve flatulence and urinary tract troubles and to improve the function of adrenal glands. Acts against bad breath and soothes bee stings and open wounds. High chlorophyll content gives it antiseptic properties.
Leaves and stalks have a clean, peppery flavour used universally in all kinds of food, and as a garnish. Contains a lot of Vit A and C, Calcium and Iron. Contains essential oil and coumarin. Leaves have a fresh taste, but the stems' flavour is stronger.
Parsley seed oil is used as a fragrance in soaps and cosmetics.