Laura Flat-leaf Parsley

Petroselinum sativum 'Laura' is a Giant of Italy variety of flat-leaf parsley, with strong growth and large cut leaves. It has a compact habit and its aroma is more powerful than the standard variety. Sow from February to September. It can be harvested from April to the first frost - and even longer if grown in a pot.

Parsley is an aromatic herb, used as a condiment. It is also a medicinal plant. It is rich in vitamins, trace elements, and minerals. Its very high content of vitamins C and A is particularly 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 against anaemia, and has detoxifying properties.

It is not surprising that parsley symbolised strength in ancient Greece and was revered 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 yellowish-green to white flowers. The leaves contain essential oils and release a fragrant aroma when crushed. They are a vibrant green, divided into three deeply lobed leaflets. Parsley can sometimes be confused with the small hemlock - a toxic plant - whose leaves are similar but emit a foul odour. Tuberous parsley, on the other hand, 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 also frequently used as a decorative element on dishes. Combine it with garlic and olive oil for the famous persillade, capable of revitalising any vegetable dish. Always have a pot of parsley on hand for your culinary needs.

Harvest: harvesting generally takes place three months after sowing. Cut directly with scissors or pinch off as needed in the kitchen. This stimulates the plant and encourages new shoots. It is useful to have your herbs on hand, in pots on the windowsill or nearby in the garden.

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

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