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As a garnish, no herb is better known than Parsley (Petroselinum crispum), and it is grown in several varieties around the world. Native to the Mediterranean and Southern Europe, Parsley has spread globally, and is probably one of the most recognised herbs, particularly in the West.
Triple Curled Parsley is a biennial that grows to 30cm-40cm, preferring rich well-drained soil in a sunny or partially shady site. It is a clump-forming plant that is easy to germinate from seed, responding best when the seed is soaked overnight prior to sowing. Showing very prolific growth, Parsley triple curled produces a white tap root and a profusion of leaves, which have a densely curled triangular leaf and a frilled edge to the divided segments. These leaves are the main crop, being very rich in iron and Vitamin A, C and E, and although yellow-green flowers are produced in umbels in summer, it is best to employ a rotational planting system to ensure that you have fresh young leaves all season.
Parsley also has the ability to counter strong odours so is often used with garlic or onions.