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Parsley
Petroselinum crispum
Apiaceae
(Curly Parsley, Persil, Petersylinge)
Description:
A clump forming biennial with bright green, segmented pinnate leaves with variably curled margins.
Origin:
Native to SE Europe and W Asia.
The most widely cultivated herb in Europe.
Popular in Roman times, Curly Parsley use recorded in AD42.
Culinary Uses:
Leaves used as a garnish and to flavour butter, stuffings and savory sauces.
Rich source of iron and vitamins A, C and E. Higher in vitamin C than an orange. Component of bouquet garni.
Other:
A natural breath freshener, particularly to combat garlic.
The oil is used in commercial food flavourings and men’s perfume. An active ingredient in hair lice tonic.
Ancient Greeks associated it with death and refused to eat it.
The Romans used it disguise strong odours. They believed the seed had to go to the devil and back 7 times before it would germinate.
Sowing to Maturity:
27 - 43 days
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