Slightly richer than curled parsley and is best used to flavor soups, poultry entrees or salad dressings.
PETROSELINUM CRISPUM
DESCRIPTION
Dark green Italian parsley has a distinctive taste, and its broad straight leaves can be enjoyed fresh or dried. Its flavor profile is slightly richer than curled parsley and is best used to flavor soups, poultry entrees or salad dressings.
CAD $4.75
REGION OF ORIGIN
ITALY AND MOROCCO
HERB CARE
Once the first leaves appear, pick out the largest plant and discard smaller plants by picking them with your fingers or by cutting them at the base.
You can gather parsley stems and leaves as needed.
Harvest parsley by sniping the leafy stems from the base of the plant. At the end of its regular season, the parsley leaf’s colour will start to fade.
Once you notice this colour change, it’s recommended to harvest your plant as the flavour will begin declining.
