Dark green curly Frisado parsley

The Dark Green Curly Parsley Frisado is a variety that has very fine dark green curled foliage. It has the advantage of regrowing quickly after harvesting. It can be consumed freshly picked, either whole or finely chopped, both raw and cooked. This parsley is sown from February to September for a harvest from May to November.

Parsley is an aromatic herb, used as a condiment and also as a medicinal plant. It is rich in vitamins, trace elements, and minerals. Its very high content of vitamins C and A is particularly noteworthy: 100g of parsley contains four times more vitamin C than 100g of an orange, and four times the daily required dose of vitamin A. It is a stimulant for the nervous system, effectively fights against anaemia, and has detoxifying properties.

It is not surprising that parsley symbolised strength in ancient Greece and was revered by the Romans, who introduced it to many countries in the Empire. It fell out of favour in the Middle Ages when it became associated with the devil. The explanation probably lies in the somewhat unpredictable germination of the plant. This biennial, native to the Near East, is cultivated as an annual unless one wishes to let it go to seed and harvest the seeds. It then produces umbels of tiny yellow-green to white flowers. However, it is the leaves that parsley is cultivated for. They contain essential oils and release a fragrant aroma when crushed. The leaves are a vibrant green, divided into three leaflets and deeply lobed. Parsley can sometimes be mistaken for small hemlock - a toxic plant - whose leaves are similar but emit a foul odour. Tuberous parsley is cultivated for both its taproot and foliage. Parsley plants can reach a height of 60cm (24in).

It is often included in bouquet garni along with thyme, bay leaf, and rosemary. It is highly appreciated in sauces that accompany green beans, escargot etc. It is also frequently used as a decorative element on dishes.

Harvest: Harvesting generally takes place three months after sowing. The harvest is done directly with scissors or by pinching off as needed in the kitchen. This pruning stimulates the plant and promotes the formation of new shoots. It is useful to have your herbs within reach, in a pot on the windowsill or nearby in the garden, so you don't have to cross the entire vegetable garden every time you need them.

Storage: Parsley is best consumed fresh. However, it freezes very well. To do this, wash and let it dry thoroughly. Gather the branches into bundles and place them in a freezer bag. This way, you can keep it all winter and use it as needed. If you prefer to let it dry, wash the branches, pat them dry carefully, and then hang the bunches upside down in a dry place. When the branches become brittle, crumble them and transfer them to an airtight container.

Gardener's tip: Parsley is said to enhance the fragrance of roses. To deter the carrot fly, which also loves parsley, plant them at the base of your lavender plants to drive them away. Radishes and parsley have a mutual benefit, while the presence of parsley inhibits the growth of celeriac.

.