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Parsley (Petroselinum Crispum)
Parsley is an easy to grow biennial rich in vitamins A, B and C and a source of iron and calcium. The rich green leaf foliage makes it an attractive plant for growing in the kitchen garden, in pots with other herbs or as a border plant. For best results plant in full sun or semi shade in a moderately rich, well drained moist soil with a pH of between 5.5 - 6.7.
Parsley can be grown from seed or plants purchased from your local nursery. Two varieties commonly grown for culinary use are the curly leaf parsley (Petroselinum crispum var. crispum) and flat leaf "Italian" parsley (Petroselinum crispum var. neopolitanum).
To grow from seed, sow directly into warm garden soil or trays in spring. Seeds can be slow to germinate and soaking in warm water overnight before sowing will help speed up the germination process. Thin seedlings to 20cm (8 inches) apart so they are appropriately spaced with room to grow.
To keep the plants healthy prune away any yellowed or dead leaves and side dress with compost in mid season.
To prevent parsley from going to seed cut off the flat topped umbels before the yellow green flowers appear.
Parsley is useful as companion plant in the vegetable garden. Asparagus and tomatoes excel in the presence of parsley and parsley is an insect repellent when planted with carrots. To improve the health and vigour of parsley interplant with peppermint.
Harvesting Parsley
Snip off fresh parsley stalks at the base as required. When using fresh in cooked dishes add towards the end of cooking to retain the flavour and colour.
To dry parsley hang in bunches in a shady place. Store the dried parsley in an airtight container.
Parsley can be frozen whole or chopped for a continued supply during the winter months.
Parsley Recipes
Mediterranean style salad:
Chop fresh parsley with diced vine-ripened tomatoes, diced cucumber and black olives. Season with fresh lemon juice, sea salt and black pepper.
Parsley dumplings for stew or soup:
Sift 1 breakfast cup flour, 2 teaspoons baking powder and 1 teaspoon of salt together. Add 1 egg, 1oz of melted butter, 2 tablespoons of chopped parsley and enough milk (about 1/2 cup) to make a stiff batter. Drop in spoonful amounts to hot stew or soup, cover and cook for 15-20 minutes.
Pan fried fish with herb butter:
Pan fry fish and finish with a delicious herb butter. To make the herb butter melt a large knob of butter to a clean pan and cook until a nut brown colour. Swirl in the juice of 1 lemon, 2 tablespoons of finely chopped parsley and 1 tablespoon of snipped chives. Pour over the cooked fish.
About the Author:
Jill is a freelance writer based in New Zealand. For more home and garden ideas visit http://www.netwrite-publish.com
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