Petroselinum crispum Lisette

Parsley Lisette is a dwarf variety, reaching a maximum height of 25 cm (10in), perfectly suited for pot cultivation and very resistant to cold. It is also very curly, with moss-like characteristics, which makes its foliage exceptionally compact and dense. Sow from February to July for a harvest from May to October.

Combine it with garlic and olive oil and you get the famous persillade capable of reviving any vegetable dish. Always have a pot of parsley at hand, as it will be of great culinary service to you.

Parsley is an aromatic herb, also used as a medicinal plant. It is rich in vitamins, trace elements and minerals. Its very high content of vitamins C and A is particularly noteworthy: 100 g of parsley contains four times more vitamin C than 100 g of an orange, and four times the daily recommended dose of vitamin A. It is a stimulant for the nervous system, effectively fights anemia, and has detoxifying properties.

It is not surprising that parsley symbolized strength in ancient Greece and was adored by the Romans, who introduced it to many countries in the Empire. It fell out of favor in the Middle Ages, where 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 greenish-yellow to white flowers. But it is for its leaves that parsley is cultivated. Its leaves contain essential oils that release their fragrance at the slightest touch. They are a vibrant green, divided into three leaflets and deeply lobed. Parsley is sometimes confused with small hemlock - a toxic plant - whose leaves are similar but emit a nauseating odor. Parsley root is cultivated for both its taproot and foliage. Parsley plants can reach a height of 60 cm (24in).

It is often included in bouquet garni along with thyme, bay leaf, and rosemary. It is highly appreciated in persillades that accompany green beans, snails, etc. It is also frequently used as a decorative element on dishes.

Harvest: The harvest generally takes place three months after sowing. It can be harvested directly with scissors or by pinching off as needed in the kitchen. This cutting stimulates the plant and promotes the formation of new shoots. It is useful to have your herbs at hand, in pots 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 branches into bundles and place them in a freezer bag. This way, you can keep it throughout the winter and use it as needed. If you prefer to let it dry, wash the branches, wipe them dry carefully, and then let the bunches dry heads down in a dry place. When the branches become crumbly, crumble them and transfer to an airtight container.

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