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Parsley is a biennial herbaceous plant cultivated as a condiment in the herb garden for its branches, leaves, and, for certain varieties, its root (tuberous parsley). Finely chopped, Flat-leaf Parsley or Curly Parsley is used in the preparation of many dishes, such as the very green Lebanese Tabouleh. This highly popular herb is sown in light soil from April to September in pots or in open ground and harvested three months later. Parsley, particularly the Giant Italian Parsley, is known for its very high vitamin C content: 100 g of parsley contains four times more vitamin C than 100 g of an orange. 

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