|Petroselinum crispum var. crispum|
|Curly Leaved Parsley|
|This variety of parsley forms bright green clumps of tightly crinkled leaves. No doubt everyone will be familiar with its use as a garnish in diverse situations (including, traditionally, the butcher's shop window - although often as plastic replicas!) and as a vital ingredient in stocks, soups and stews. Parsley is very high in vitamin C. A ridiculously simple, refreshing and healthy salad idea: finely chop a large handful of parsley and mix with grated carrot, a desertspoonful of roasted sesame seeds, a squeeze of lemon or lime juice, salt and pepper. p>
N.B. It is possible that there could be some variation in leaf type, since flat-leaved parsley also grows in the garden.
|Sowing and/or growing instructions|
|In my experience, curly leaved parsley is much trickier both to germinate and to grow successfully than the flat-leaved variety. Adequate watering and some shade are important. But I have never found it necessary to soak the seed in hot water, or to pour hot water over freshly sown seed, as is often recommended. Left to their own devices they should germinate eventually. Direct sow 0.5in/12mm deep (parsley needs darkness and moisture to germinate reliably) in autumn or spring, either in rows in the vegetable patch or dot around the garden, thinning to a foot or so apart. Pinch or cut out flowering stems when the plants are relatively young, but if you wish, allow them to develop flowers and self-seed later in the year.|