Curly Parsley Bravour

The Curly Parsley Bravour is a rather low variety, quite compact and particularly resistant to cold weather. Its regrowth speed is exceptional, allowing for a good yield over a particularly long harvest period.
Combine it with garlic and olive oil and you get the famous persillade, capable of revitalizing any vegetable dish. Always have a pot of parsley on hand for your culinary needs. The Bravour Curly Parsley can be sown from February to September, with harvests taking place from May to November.

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

It is not surprising that parsley symbolised strength in ancient Greece and was adored 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 greenish-yellow to white flowers. However, it is the leaves that are cultivated for parsley. They contain essential oils and emit a fragrant aroma when crushed. The leaves are bright green, divided into three leaflets and deeply lobed. Parsley can sometimes be confused with small hemlock - a toxic plant - whose leaves are similar but emit a foul odour. Tuberous parsley is cultivated both for its taproot and its 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 highly appreciated in persillades that accompany green beans, snails, etc. It is also frequently used as a decorative element on dishes.

Harvesting: Harvesting usually takes place three months after sowing. It can be done directly with scissors or by pinching off as needed in the kitchen. This cutting stimulates the plant and promotes the formation of new shoots. It is useful to have your herbs within easy reach, in a pot on the windowsill or nearby in the garden, so you don't have to trek through the entire vegetable garden every time you need them.

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

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

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