Petroselinum crispum crispum (Curled Parsley)
Color Name: Curled Parsley
Standard curled variety. Bright green, deeply cut and finely divided leaves. Curled Parsley is a tasty, breath purifying, and a nutritious garnish rich in vitamins. Definitely worth growing your own to get the freshest possible leaves to eat, and cook with. Parsley has been cultivated and used for centuries. It is used as a flavoring, as a garnish, and as a vegetable.
It's good for your breath. Tastes great sprinkled on eggs. Makes a killer garnish. What is it? Why parsley, of course! No herb garden should be caught without this frilly green plant gracing its borders. Not only is parsley a worthy ingredient in the kitchen but it is also full of good-for-you nutrients. Being a part of the carrot family it has high levels of beta carotene and it won't even turn you orange! Parsley is a great source for vitamin B12, chlorophyll, calcium, more vitamin C than citrus fruits, and just about all other known nutrients. What's not to like? Well getting caught with a piece stuck between your teeth after a meal is probably not a good thing, but don't let that stop you from growing this powerhouse of the herb garden.
Did you know?
For such a humble herb, parsley's history is shrouded in danger and death. According to an old folktale, the seeds must travel to hell and back before they germinate.
Growing Tips: Harvesting parsley:
You can begin harvesting parsley when it is about 6" tall and relatively full. Cut as needed, but try not to remove more than 1/3 of the leaves at a time. Harvest whole stems, from the base of the plant, to encourage more growth.
You can cut and dry the leaves remaining at the end of the season or leave the plants in the ground and try to get more use from the plants the following spring. Although parsley is biennial, most people find the leaves too bitter the second year and the flower stalks will grow surprisingly fast. However, they may hold you over until your new crop is mature enough to harvest.
When you pick parsley grasp one of the lower stalks and pull it gently downward while giving it a little twist. The stalk will give way where it meets the plant. In mild-weather areas you can harvest parsley year-round. To keep the parsley fresh while waiting to use it, put the stems in a glass jar of water and refrigerate. You can dry parsley to use later on, but you should dry it in the oven to avoid a yellowish tint. An attractive alternative to drying is freezing: puree it in the blender and then freeze it with a little water in ice cube trays. You can plop a cube into your soups all winter and relive that summer taste of fresh parsley.
Standard curled variety. Bright green, deeply cut and finely divided leaves. Curled Parsley is a tasty, breath purifying, and a nutritious garnish rich in vitamins. Definitely worth growing your own to get the freshest possible leaves to eat, and cook with. Parsley has been cultivated and used for centuries. It is used as a flavoring, as a garnish, and as a vegetable.
It's good for your breath. Tastes great sprinkled on eggs. Makes a killer garnish. What is it? Why parsley, of course! No herb garden should be caught without this frilly green plant gracing its borders. Not only is parsley a worthy ingredient in the kitchen but it is also full of good-for-you nutrients. Being a part of the carrot family it has high levels of beta carotene and it won't even turn you orange! Parsley is a great source for vitamin B12, chlorophyll, calcium, more vitamin C than citrus fruits, and just about all other known nutrients. What's not to like? Well getting caught with a piece stuck between your teeth after a meal is probably not a good thing, but don't let that stop you from growing this powerhouse of the herb garden.
Did you know?
For such a humble herb, parsley's history is shrouded in danger and death. According to an old folktale, the seeds must travel to hell and back before they germinate.
Growing Tips: Harvesting parsley:
You can begin harvesting parsley when it is about 6" tall and relatively full. Cut as needed, but try not to remove more than 1/3 of the leaves at a time. Harvest whole stems, from the base of the plant, to encourage more growth.
You can cut and dry the leaves remaining at the end of the season or leave the plants in the ground and try to get more use from the plants the following spring. Although parsley is biennial, most people find the leaves too bitter the second year and the flower stalks will grow surprisingly fast. However, they may hold you over until your new crop is mature enough to harvest.
When you pick parsley grasp one of the lower stalks and pull it gently downward while giving it a little twist. The stalk will give way where it meets the plant. In mild-weather areas you can harvest parsley year-round. To keep the parsley fresh while waiting to use it, put the stems in a glass jar of water and refrigerate. You can dry parsley to use later on, but you should dry it in the oven to avoid a yellowish tint. An attractive alternative to drying is freezing: puree it in the blender and then freeze it with a little water in ice cube trays. You can plop a cube into your soups all winter and relive that summer taste of fresh parsley.
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Flower Color: Yellow shades Foliage Color: Green shades
Height: 12 to 20 Inches Spread: 12 to 20 Inches Hardy in Zone: 6 |
Blooms: Summer
Foliage Season: |
Exposure
Full Sun
Partial Shade
Soil Moisture Needs
Moderate
Attributes |
 Fragrant  Container Specimen Plant Mass Planting Landscapes Border
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Attracts
Butterflies
Critter Resistance
Deer
