Common Name: Italian Parsley; Flat-leaf Parsley; Continental Parsley
Latin Name: Petrosolinum crispum var. neapolitanum
Description: Plain, flat leafed foliage with a dark green colour and vigorous growth. This variety is often preferred for cooking because of smoother, stronger flavour than curly variety. Biennial. 40cm.
Harvesting: Harvest outside leaves frequently to encourage new growth from the centre.
Best Results: Add lots of organic matter and water. Allow to self -seed in second year of growth.
Uses: Use leaves to flavour sauces, butter, dressings & savoury dishes or add to vegetable juice. Store either dried, frozen or as a fresh bunch in a glass of water.
Companion: Fresh parsley is a breath freshener. Extremely rich in iron.