|Petroselinum crispum var. neapolitanum AGM|
|Sow wherever you have spare ground that retains moisture and provides some shade and you will have an almost continual supply of this verstile, vitamin C-packed herb throughout most of the year. 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 curly-leaved parsley also grows in the garden.
|Sowing and/or growing instructions|
|Flat leaved parsley seems to germinate more readily than curly leaved parsley and to be less fussy about moisture and shade requirements, although adequate watering and some shade are beneficial. I have never found it necessary to soak the seed in hot water, as is often recommended. 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.|