7/30/2019 Parsley Italian

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Any enquiries can be directed to:

HERB HERBERT P/LPO Box 24 Monbulk

Victoria 3793 AUSTRALIAE-mail: herb@herbherbert.com

HERB HERBERT FAVOURITE HERBS

Parsley Italian

C

HERBHERBERTP/L

Petroselinum crispum var. Neapolitanum. crispum are rich in vitamins A and C andcontain apigenin, a flavonoid that reduces CULTIVATIONPallergic responses and is an effective antioxidant. Rich, well-drained soil in sun or

Partial shade. Propagate by seed sown from early springAlthough quite safe in the amounts given in recipes, P. to early summer and in autumn. Parsley seed takes 3-6crispum is toxic in excess, especially as essential oil. weeks to germinate. Leaves may be damaged by leafspot

or viral disease.DESCRIPTION

Italian, or flat leaf, parsley has flat, dark green foliage, HARVESTwith a stronger flavour than curly parsley. Plants are Leaves are picked throughout the growing season andhardier, more weather resistant and larger than curly used fresh, frozen or dried.

variants.

PARTS USEDLeaves, roots, seeds, oil

PROPERTIESRich in vitamins A,B, and C as well ascalcium and iron.

USES OF THE HERBCulinaryLeaves are used as garnish and toflavour sauces, butter, dressings,stuffings and savoury dishes. Plainor flat-leaved parsleys have a stron-ger flavour than curly-leaved cultivars.Eaten as a vegetable in some areas.MedicinalHelps to disguise the garlic breathassociated with eating rich foods

With lots of garlic. Oil should notbe given to pregnant women oreaten in excess. The same goes forpatients with kidney disease.EconomicOil is used in soaps, cosmetics,perfumes, shampoos, skin creamsand lotions.OrnamentalMakes an attractive border or edgingplant for ornamental garden beds.

Height and Spread 38-60cm/15-24in

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