Champion Curly Parsley

The Champion Curly Parsley is a fine and curly variety, quite compact and particularly resistant to the cold. Its regrowth speed is good, allowing for a high yield over a long period.

Combine it with garlic and olive oil, and you get the famous Persillade sauce that can liven up any vegetable dish. Always have a pot of parsley on hand for your culinary needs. Sowing for the Champion Curly Parsley can be done from February to September, and harvests can be done from May to November.

Parsley is an aromatic herb, also used 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 an orange and four times the daily recommended dose of vitamin A. It is a stimulant for the nervous system, effectively fights anaemia, and has detoxifying properties.

It is no wonder 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 during the Middle Ages, when it was associated with the devil. 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. However, it is the leaves that parsley is cultivated for. Its leaves contain essential oils that release a fragrance when crushed. They are bright green, divided into three leaflets and deeply lobed. Parsley can sometimes be mistaken for small hemlock - a toxic plant - whose leaves are similar but emit a nauseating odour. Tuberous parsley 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 highly appreciated in sauces that accompany green beans, escargot, etc. It is also commonly used as a garnish on dishes.

Harvest: Harvesting usually takes place three months after sowing. It can be harvested directly with scissors or by pinching off as needed for the kitchen. This cutting stimulates the plant and promotes the formation of new shoots. It is useful to have your herbs within reach, in a pot on the windowsill or nearby in the garden, so you don't have to go 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 parsley into bundles and put them in a freezer bag. This way, you can keep it all winter and use it as needed. If you prefer to let it dry, wash the branches, pat them dry carefully, and let the bunches dry upside down in a dry place. When the branches are fully dry, crumble them and transfer them to an airtight container.

Gardener's tip: Parsley is said to enhance the fragrance of roses. To deter carrot flies, which also love parsley, plant them at the base of your lavender plants to drive them away. Radishes and parsley thrive together, while the presence of parsley inhibits the growth of celeriac.