Petroselinum crispum 'Envy'
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Parsley is one of the most well-known, popular herbs the world over and ideal for the kitchen garden a great herb to have in the garden that appears greatly in the Mediterranean cuisine. Its lush green colour and almost cloud-like appearance make it good ornamental plant as well.
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.
Attracts useful insects
Full Sun, Partial Shade, Partial Sun
Chalk, Clay, Loam, Sand
Soil PH preference
Neutral, Alkaline, Acid
Parsley leaves are used in a wide range of dishes, especially from the Mediterranean cuisine.
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.