This variety is preferred by chefs for its flavor and also known as flat leaf parsley with a nice robust flavor. Used to aid in digestion and for freshening the breath! Many think of parsley as a garnish, but it is much more than that, and can be used in almost any recipe. Use the leaves and stems because the stems are packed full of flavor. Of coarse, during the summer parsley is a staple in tabouli and even this sald that we find ourselves making weekly. Our summers always include a few batches of chimichurri. You might consider making gremolata or green harissaas a topping for meat or a spread for toast and veggies. If you find yourself with some ramps in the spring, this ramp pesto is something you must make! It is very nutritious and rich in beta carotene, B-complex, vitamin C, iron, potassium, calcium, sulfur, phosphorus and folate. It also serves as a great host plant for several species of butterfly larvae.
Days to Maturity: 75
Sold as 1 plant.