Parsley is so undervalued - we usually leave it on our plate, thinking that it is just a garnish that it isn't meant to be eaten. Actually, parsley can't be beaten for an herb that freshens breath and provides amazing nutritional benefits including rich antioxidants, vitamins A, B, C, and calcium. Due to its cold hardiness, you can grow parsley in your garden for much of the year, even in the coldest climates. The 30cm mounds are attractive in herb pots or even grown indoors in a sunny window. It also makes an attractive edging plant and looks great in window boxes. Use it as a garnish if you must, but don't forget its culinary uses. It both enhances and dilutes strong flavors such as garlic and onions and goes well with other herbs. Sprinkle fresh parsley over salads, soups, and stews. Try mixing it into butter, soft cheeses (including cottage cheese), or using with fish and poultry. The Swiss and Belgians like to deep-fry it, and it is an ingredient in Mexican Salsa Verde.
Herbalists have used it as a breath freshener, digestive aid, and in tea to treat high blood pressure and rheumatism. Because it is high in vitamins A and C, it has also been used as a quinine substitute to treat malaria.
Parsley becomes very bitter as the plant starts to flower. For best germination, freeze seed for three to five days and then soak in warm water for about eight hours before planting. Cover seed lightly. Darkness helps germination.
The bid amount is for 1 Seed
Seeds are for Sowing Purposes Only.
We'll supply you with all the germination & care instructions.