Petroselinum crispum var. neapolitanum

Flat Parsley (Petroselinum crispum var. neapolitanum), also known as Naples Parsley, is the most cultivated and appreciated variety in cooking due to the intense fragrance of its flat leaves, rather than curly. It also differs from the usual parsley by its larger development. Parsley is one of the most commonly used aromatic plants, used to enhance salads, saucy dishes, or to make a bouquet garni. Grow it in the vegetable garden or in a pot. Plant from April to September for year-round harvesting.

Parsley, belonging to the Apiaceae family, is one of the most commonly used herbs. This biennial plant, native to the Middle East, 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 mainly two categories of Parsley: flat Parsley, considered more aromatic, and curly Parsley, which adds a decorative touch to dishes. There is also tuberous Parsley, grown for its foliage and especially for its roots, which are similar to 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 add flavour to omelettes, soups, and saucy dishes. Combine Parsley with Thyme, Rosemary, and Bay Leaf to form a bouquet garni, ideal for flavoring 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 a pair of scissors as needed. Harvesting can be done throughout the year. Regular picking stimulates leaf production.

Storage: consume fresh Parsley to fully enjoy its aroma. However, it is possible to freeze or dry Parsley leaves for longer storage. 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. Dried parsley is significantly less flavourful than frozen or fresh parsley.

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.