Petroselinum crispum

• Vitamin A, C, and K
• Easy to grow
• Full of flavour
• Cold hardy 
• Use in salads and salad

Also known as French or Italian Parsley. Has a strong and refined flavour. Considered by some to be the best flavoured of all parsley.

Herbs are so easy – you don’t even need a garden!  Just a few in pots on the patio or windowsill will add that little extra to a dish.

Approx. 500 seeds

Outdoors: sow thinly, March-July, where they are to crop, 1.5cm (½") deep, directly into finely-prepared, moist, well-drained soil, which has already been watered. Seedlings usually appear in 14-21 days. Thin seedlings to 20cm (8") apart. Water well until plants are established. Cloche protection in autumn allows winter picking.

Grow indoors all year round, sow thinly 0.5cm (¼") deep, in small pots of compost. Water well and place in a warm position. A temperature of 15-20°C (60-68°F) is ideal. Plants can be grown on to maturity on a light windowsill. Harvest: Indoor crops all year round, outdoor crops from May. Pick a few leaves, as required, from each plant so that they regrow quickly.

Use the leaves to complement many dishes. A constituent of 'Fines Herbes' and 'Bouquet Garni.' They may be dried or frozen, but for best flavour, use fresh.