Parsley, Triple Curled (Petroselinum crispum) - 200 Seeds
•American grown seeds
•USDA Zones: 4-9
With an extremely mild taste that can often go undetected, curly parsley is primarily used as a decorative garnish, giving dishes dish pops of color. Use curly fresh parsley to garnish brown and beige dishes, like soups, roasts, and cheese or charcuterie platters for a pleasant visual effect. Another option for using curly parsley is to include it in a traditional French bouquet garni—a bundle of fresh herbs that are tied together and lowered into a dish during cooking. Or, use this mild herb to create a traditional Middle Eastern tabbouleh with bulgur, tomatoes, green onions, lemon juice, lemon zest, and olive oil; the mild flavor of the parsley will work well in this healthy, subtle dish.
Parsley is low in calories yet rich in important nutrients, such as vitamins A, K, and C.
Parsley is notoriously slow and spotty to germinate. Parsley is started outdoors after all danger of frost has passed, ideally once soil temps have warmed up to 70°, or inside six to eight weeks before the last expected frost. Use a fine mixture of potting soil, peat moss and sand. Cover with 1/8 fine dusting of soil and keep the seeds misted and lightly moist. Thin seedlings to 10 to 12 inches apart. You can also sow in late summer for overwintering and earlier growth the next spring. Once established, allow the soil to dry out partially between watering. Water deeply approximately once per week and allow excess moisture to drain out. Fertilize plants in the ground in early spring with a balanced fertilizer. Potted plants may be fertilized monthly with a half dilution of liquid plant food. Trim what you need, taking the stems back to the core of the plant. If your plant is skinny and spindly, try moving it to a brighter area. Cut off any blooms as they occur, as this will cause the plant to seed and leaf production to diminish.
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