Leaf parsley/Platte parsley - set of 5 pieces

Leaf parsley is a variant of the common curly parsley. The leaves are smooth and look more like celery or cilantro. The flavor of leaf parsley is spicier than regular parsley.

Various names are used for it: flat parsley, Italian parsley, sometimes even referred to as celery parsley.

Its cultivation and use is similar to that of curly parsley. It originated in the countries around the Mediterranean Sea, but today it is cultivated all over the world. Actually, it is a biennial, hardy plant.

However, the leaves are best in the first year and parsley is therefore grown as an annual plant. Young parsley is +/- 30 cm high.

CULTIVATION TIPS:
Parsley likes a humus-rich and especially moist, fresh soil. Prefer not to place it in full sun, it prefers to grow in semi-shade.

If you are planting out parsley, avoid fresh manure, which can cause burning. Planting distance 20x30 cm. Parsley is also ideal to grow in a pot, in the greenhouse or on a light window sill inside. You can regularly pluck off the leaves and can enjoy a secure harvest for a whole year.

The second year, parsley grows further (up to even 90 cm in height) and bears umbels of small greenish-yellow flowers. During the advancement in flower stalks, parsley loses much of its flavor and the plant is better discarded.

PROBLEMS AND DISEASES:
Aphids can transmit a virus to parsley that causes the plant to turn yellow and purple and finally afterft. root flies can also attack the parsley root and cause the plant to die. These infestations can best be avoided by covering the plants with fleece or insect netting. Bright sun and poor rooting can be the reason for yellow plants.

CULINARY:
Parsley is mainly used for garnishing all kinds of dishes. It is tasty and decorative. However, make sure you only add it just before serving.
If you cook parsley with it, it will lose too much of its aroma. (If cooked in soups, parsley even gives the latter a bitter taste, so avoid it!)

Parsley, finely chopped if desired, goes perfectly with potatoes, soups, sauces, fish, or on an omelet "fines herbes" It is also a common ingredient in vinaigrettes and herb butter.

Parsley can also be frozen or dried, but with loss of flavor. Nowadays it is even used fried (watch out for splashing!)

MEDICINAL:
Parsley is healthy and contains minerals and vitamins (A and C). It is rich in iron and calcium. The herb has a blood purifying effect and is effective in cramps and kidney problems. It is urinary exorcising and is said to relieve menstrual pain. Chewing a parsley leaf gives fresh breath and even neutralizes garlic odor.