Géant d'Italie Parsley

The Giant Italian Flat Leaf Parsley (Petroselinum sativum) is a variety with flat leaves and vigorous growth, considered to be the most flavorful. Parsley is one of the most commonly used herbs, to enhance salads, saucy dishes, or to make a bouquet garni. Grow it in the vegetable garden or in a pot. Plant in spring or autumn, harvest throughout the year.

Parsley, belonging to the Apiaceae family, is one of the most commonly used herbs. This biennial plant, originating from the Middle 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. There are mainly two categories of Parsley: flat-leaf Parsley, considered more aromatic, and curly Parsley, adding a decorative touch to dishes. There is also tuberous Parsley, grown for its foliage and especially for its roots which resemble parsnips.

Parsley is rich in vitamins A and C, trace elements, and minerals. In cooking, Parsley leaves can be consumed raw, to enhance salads, or cooked, to flavor omelettes, soups, and saucy dishes. Combine Parsley with Thyme, Rosemary, and Bay Leaf to make a bouquet garni, ideal for flavoring slow-cooked dishes. Its finely cut leaves also add a decorative touch to dishes. In terms of flavor, 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 stimulates 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 dry upside down in a dry place. When the stems become brittle, crumble them and transfer them to an airtight container.

The gardener's tip: to limit watering, we recommend mulching the soil with a mixture of successive layers of grass clippings, if possible mixed with dead leaves. This protection, which keeps the soil moist, also limits weed growth.