Common Parsley

Petroselinum crispum is the type of parsley that is commonly consumed in dishes. It is a decorative herb. Its flavour is more pronounced than that of curly parsley, and wonderfully enhances dishes. It produces large, dark green, loose, and deeply incised leaves that form rosettes. Combine it with garlic and olive oil to create a parsley sauce that can liven up any vegetable dish. Always have a pot of parsley on hand, as it will be of great help in your culinary endeavours.

The seeds can be sown from February to July. Harvest from May to October.

Parsley is an aromatic herb, used as a condiment. It is also a medicinal plant. It is rich in vitamins, trace elements, and minerals. Its very high content of vitamins C and A is particularly noteworthy: 100g of parsley contains four times more vitamin C than 100g of an orange, and four times the daily recommended dose of vitamin A. It is a stimulant for the nervous system, effectively fights against anaemia, and has detoxifying properties.

It is not surprising that parsley symbolised strength in ancient Greece and was revered by the Romans, who introduced it to many countries in the Empire. It fell out of favour in the Middle Ages, where it was associated with the devil. The explanation probably lies in the somewhat unpredictable germination of the plant. This biennial plant, native to the Near East, is cultivated as an annual, unless one wishes to let it go to seed and harvest the seeds. It then produces umbels of tiny yellowish-green to white flowers. The leaves contain essential oils and release a fragrant aroma when crushed. They are a vibrant green, divided into three deeply lobed leaflets. Parsley can sometimes be confused with small hemlock - a toxic plant - whose leaves are similar but emit a foul odour. Tuberous parsley, on the other hand, is cultivated for both its taproot and foliage. Parsley plants can reach a height of 60cm (24in).

It is often included in bouquet garni along with thyme, bay leaf, and rosemary. It is also frequently used as a decorative element on dishes.

Harvest: harvesting generally takes place three months after sowing. Cut directly with scissors or pinch off as needed in the kitchen. This stimulates the plant and encourages new shoots. It is useful to have your herbs on hand, in pots on the windowsill or nearby in the garden.

Storage: parsley is best consumed fresh. However, it freezes very well. To do this, wash the cut stems and let them dry thoroughly. Gather the stems into bundles and place them in a freezer bag. This way, you can keep it throughout winter and use it as needed. If you prefer to let it dry, wash the stems, carefully wipe them dry, and then hang them upside down in a dry place. When the stems become brittle, crumble them and transfer them to an airtight container.

Gardener's tip: parsley is said to enhance the fragrance of roses. To ward off carrot fly, which also loves parsley, plant them at the base of lavender plants to drive them away. Radishes and parsley have a synergistic effect, while the presence of parsley inhibits the growth of celeriac.