Parsley Seeds – Italian Giant Flat Leaf
Italian Parsley, also known as flat leaf parsley, is a herb with a robust and fresh flavour. Curly parsley is generally used for garnishes, while the Italian variety is a versatile and all-round culinary herb. Parsley seeds are a popular herb variety, as it is one of the most useful herbs.
The flat, serrated, glossy leaves are used whole or chopped in different types of dishes. The stems have a rich flavour that suits stews, stock, sauces, pasta dishes and soup. Although the edible flowers are not attractive, they are suitable for crushing and added to pestos or dips.
Italian parsley has a more aromatic and intense flavour than the curly variety of parsley. It is popular in Mediterranean cuisine. Don’t want to waste your parsley because you have it in abundance? The leaves can be dried and stored. Freeze the herb in zip lock bags or blend it, put in ice cubes and store in the freezer.
Fast growing microgreens
Parsley is a popular microgreen as it has a fresh and vibrant flavour. The micro herbs are a crisp garnish for pasta, fish, and chicken dishes. As a microgreen, they are ready for harvest in as little as 21 days.
A beneficial herb
Parsley has traditional medicine purposes. It is a beneficial plant for your garden as it attracts bees and pollinators. The small, yellowish-green flowers attract to native bees. The flowers look the same as dill or carrot flowers, as it is in the same family.
Grow parsley from seed
Parsley is a biennial herb that can be grown from seed all year round in most climates. Avoid growing in extreme hot or cold. Harvest in approximately 100 days.
Grow in containers, garden beds or little pots on your kitchen bench. This decorative plant looks pretty as a decorative border in a cottage garden.
When growing outdoors, parsley plants need full sun and good moisture. Parsley is one of the few herbs that likes damp conditions. Parsley needs a well-drained soil with plenty of organic matter. Water well in hot and dry climates and grow in a position with afternoon shade. Sow directly in the garden or raise in seedling trays and transplant to garden when ready.
Parsley will bolt in extreme hot weather. In temperate climates, the plant will naturally go to seed. You can save the seeds for the next season.
The entire plant is edible, including stems, leaves and flowers. The leaves have a better flavour in the first year of growth and will taste more bitter in the second year.
An easy and fast-growing herb that is cut and come again. Cut the leaves and encourage new growth. For year-round harvest, plant more parsley seeds every few weeks.