Parsley Plain Leaved – Mr. Fothergill’s Seed
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.
