Dark green curly parsley Organic

Petroselinum crispum 'Frisée Vert Foncé' is a variety of parsley with curly leaves that will add an aromatic and decorative touch to your dishes. Parsley is one of the most commonly used herbs to enhance salads and sauces, or to make a bouquet garni. Grow it in a vegetable garden or in a pot. Plant it in spring or autumn and harvest throughout the year.

Parsley belongs to the Apiaceae family and is one of the most commonly used herbs. This biennial plant is native to the Near East. It is grown 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. There are three categories of parsley: flat-leaf parsley, considered more aromatic, curly parsley, which adds a decorative touch to dishes, and tuberous parsley, cultivated for its foliage and its roots, which are similar to parsnips.

Parsley is known for its richness in vitamins A and C, trace elements, and minerals. In cooking, parsley leaves can be consumed raw to enhance salads, or cooked to flavour omelettes, soups, and sauces. Combine parsley with thyme, rosemary, and bay leaf to form a bouquet garni, ideal for flavouring slow-cooked dishes. Its finely cut leaves also add a decorative touch to dishes. In terms of flavour, the stems are more aromatic than the leaves.

Harvesting: cut the leaves with scissors as needed. Harvesting can be done throughout the year. Regular picking helps stimulate leaf production.

Preservation: consume fresh parsley to fully enjoy its aroma. However, it is possible to freeze or dry parsley leaves for longer preservation. For drying, let the bunches of parsley hang upside down in a dry place. When the stems become brittle, crumble them and transfer them to an airtight container.

Gardener's tip: to reduce watering, we recommend mulching the soil with a mixture of successive layers of grass clippings, preferably mixed with dead leaves. This protection keeps the soil moist and reduces weeds.