Heirloom Vegetable. Very flat, deeply cut, dark green leaves may look unassuming, but add this herb to your favourite dish and the taste will come alive with a burst of flavour you didn’t expect! Wonderfully rich and flavourful, plain leaved Italian parsley adds a true European characteristic to any soup or stew.
How to Grow
530 seed/gram Sow seed in several stages every two weeks from May to July – choose a sunny site with average soil. Seed should be sown 6 mm (1/4″) deep in rows 40 cm (16″) apart. Be patient as parsley seed can take up to three weeks to sprout. Avoid crusting over the soil as this will greatly reduce the number of seedlings that emerge. To aid in germination of seed and help keep the soil evenly moist, lay burlap over the seedbed – remove as soon as the first seedlings appear. Thin seedlings to 10 cm (4″) apart after germination. Keep parsley well weeded, water regularly and lightly feed with a high nitrogen fertilizer several times during the season.