- USDA hardiness zones:
This biennial herb, while known as a garnish, has great value as a source of iron and vitamins A,C, and the blood tonic vitamin K, with lots of chlorophyll. Curly leaf parsley is the common form used for garnishes but flat-leaved or Italian pars... more »
This biennial herb, while known as a garnish, has great value as a source of iron and vitamins A,C, and the blood tonic vitamin K, with lots of chlorophyll. Curly leaf parsley is the common form used for garnishes but flat-leaved or Italian parsley is preferred for cooking. Native to the Mediterranean region and cultivated for more than 2000 years, parsley was used medicinally by the (less)
Parsley doesn't mind cool weather, so start your seeds 2 to 3 weeks before the last frost. Seeds germinate slowly so keep the bed weed-free while waiting for seedlings to appear. Thin to 6 to 10 inches (15 to 25 cm). Plants like consistent summer water. Harvest leaves as needed, starting at the outside of the plants.
Size and growth:
- No data available
Bloom / flowers:
- Deep green
A relative to celery, parsley is full of flavonoids and with volatile oil which is shown to inhibit tumor formation, especially in the lungs. It is a chemo-protective food, which helps neutralize different carcinogens in the body. It is a good source of folic acid, one of the most important B vitamins, and so prevents heart disease. Folic acid also interferes with the production of rapidly dividing cancer cells in the colon and, in women, in the cervix. No wonder it is so widely used! Leaves or stalks (flavor without the color) can be used in salads or cooking; when cooking with parsley, like most herbs, add at or toward the end of the cooking process.
Because the flat parsley resembles a poisonous weed, the curly variety - though less tasty - is more commonly used. Try to use only fresh leaves which preserve the chlorophyll. If you use dry leaves, make sure that it is organic and/or have not been irradiated which destroys some of its beneficial properties. Parsley contains a measurable amount of oxalates, which may aggravated kidney or gallbladder problems and may inhibit absorption of calcium from the body.