Parsley - Italian

OH. Cultivated for more than 2,000 years, Parsley was used for centuries as a medicinal herb before it was consumed as a seasoning. Italian parsley is the counterpart to curly parsley and also known as flat parsley or flat leaf parsley. It is called Italian simply because it originated in Italy. More precisely, it is said to have originated in Sardinia, an island of the coast of Italy. This variety more closely resembles wild parsley than curly parsley, which was bred from the Italian cutlivar. I have always preferred Italian parsley as it is more aromatic and flavourful, bringing a welcome freshness to any dish. It is hardier to the curly type. Typically, a biennial, and can act as an annual in sub-tropical and tropical environments. A classic herb to have on hand in any garden. We always have some about here and use it most days. Besides the classic garnish or chopped fresh in a salad, I love to make a simple salad of chopped parsley, olive oil, lemon juice, salt and garlic. An easy fresh salad if other greens are scarce in your garden. It is a good source of vitamins A, B, C and K, and the minerals iron, potassium, copper and folate. Compounds essential oils like limonene, eugenol and myristicin give the herb its aroma as well as antifungal, antiseptic, and anti-inflammatory properties. Flavonoids, such as luteolin and apigenin give it anti-inflammatory and antioxidant benefits. Italian parsley is used as a pallet cleanser and digestive aid. It can get up to 50cm in height, especially as it starts to go to seed.

Sow into trays in September and again in January for continuous supply. Prick out to 4cm diagonal spacing when true leaves appear. Transplant into fertile garden soil at 30cm diagonal spacing. 

40 seeds.