(Petroselinum crispum)
A continental Parsley with large flat leaves. Ideal in Mediterranean dishes, and contains a very high level of iron and Vitamin C. Certified 100% organic parsley seed by The Organic Farmers and Growers Association.
When to plant: All year round as required.
How to grow: Sow seeds thinly 0.5in (1cm) deep in trays or cells of compost. Germination is often slow and can be enhanced by pouring hot water over the newly sown seeds, being careful not to dislodge the seeds. Once they emerge thin to 6in (15cm) apart and later plant 1ft (30cm) apart in the vegetable garden or into pots. To dry parsley, wash the leaves well and either dry quicxkly in the oven at 95C (200F) or plunge into boiling water and dry in a hot oven for no longer than 1 minute. Store in an air- and lightproof container.
Harvest: All year round as required.
|
