Parsley Seedlings

Parsley plants typically grow to a height of 1-2 feet (30-60 cm) and have bright green, divided leaves that are arranged in a rosette pattern. The leaves are deeply toothed and have a curly or flat appearance, depending on the variety. The plant also produces small greenish-yellow flowers that are arranged in umbrella-shaped clusters called umbels. Parsley is widely used as a culinary herb and is known for its fresh, mild flavour. The leaves can be used as a garnish, added to salads, soups, stews, and sauces, or used as a seasoning for various dishes. Flat-leaf parsley is preferred for cooking, as it has a stronger flavour compared to curly parsley.

Tips for growing Parsley:

1-Parsley is a cool-season herb, so it's best to plant it in early spring. It prefers cooler temperatures and can even tolerate light frosts.

2-Parsley prefers well-draining soil with a pH level between 6 and 7. Amend the soil with organic matter, such as compost, to improve its fertility and drainage.

3-Transplant your seedlings about 6-8 inches apart.

4-Parsley prefers consistent moisture, so water the plants regularly, especially during dry spells. However, be careful not to overwater, as parsley doesn't like soggy soil.

5-Regularly harvest parsley leaves to encourage bushier growth. Cut the outer stems just above the base, leaving the inner stems to continue growing.

6-Harvest parsley leaves when they are large enough to use. You can harvest individual leaves or cut entire stems. Parsley leaves can be harvested throughout the growing season.

7-Parsley is known to benefit from being planted near tomatoes, peppers, and other herbs like basil and chives. It can help repel pests and enhance the flavour of neighboring plants.

Our Varieties:

Curly Parsley

Curly parsley, also known as common parsley or moss-curled parsley, is another popular herb used in cooking. It is a variety of parsley that has tightly curled, bright green leaves. Unlike Italian parsley, which has flat leaves, curly parsley has a more decorative appearance due to its curly and frilly leaves. The flavor of curly parsley is milder and less robust compared to Italian parsley. It has a slightly grassy and herbaceous taste with a hint of bitterness. While it is still aromatic, the aroma of curly parsley is not as strong as that of Italian parsley.

Curly parsley is a visually appealing herb with curly and frilly leaves. It has a milder flavour compared to Italian parsley and is commonly used as a garnish to enhance the appearance of dishes.

Italian Parsley

Italian parsley, also known as flat-leaf parsley or flat parsley, is a popular herb used in Mediterranean cuisine. It is a member of the Apiaceae family and is native to the Mediterranean region. Italian parsley has flat, dark green leaves that are deeply lobed and have a fresh, crisp texture. The leaves are highly aromatic and have a slightly peppery and earthy flavor. Compared to curly parsley, Italian parsley has a stronger and more robust taste.

This herb is commonly used as a garnish, as well as a key ingredient in various dishes. It is often added to salads, soups, stews, sauces, and marinades to enhance the flavour and add a vibrant green colour. Italian parsley is also used in traditional Italian dishes like pasta, risotto, and pesto.

Cilantro

Cilantro, also known as coriander or Chinese parsley, is a herb that is widely used in various cuisines around the world. Cilantro has delicate, lacy leaves that are bright green in color. The leaves are highly aromatic and have a distinct, refreshing fragrance. The flavor of cilantro is often described as citrusy, with hints of lemon and parsley. Some people also detect a slightly soapy or pungent taste, which can be polarizing.

Cilantro is a versatile herb that is used in both fresh and dried forms. It is commonly used in Mexican, Indian, Thai, and Middle Eastern cuisines. It is often added to salsas, guacamole, curries, stir-fries, and salads to add a bright and zesty flavour. Cilantro is also a key ingredient in many traditional dishes like ceviche, chimichurri, and pho.