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Italian Parsley

Petroselinum crispum

Price: $2.95

SKU: 4000261

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72 days — 'Italian' parsley has deeply cut, dark green leaves with a rich flavor that is generally stronger than other curled types. Parsley becomes very bitter as the plant starts to flower. Parsley has been cultivated for centuries and is used as a garnish, palate cleanser, flavoring in soups, and salads, and as a seasoning in other recipes. Some varieties, like 'Hamburg Rooted', are used as a vegetable.

A biennial plant, parsley is typically grown as an annual. Each packet contains two grams, which is approximately 300 seeds.

The Victory Seed Company does not advocate medical self-diagnosis or self-medication. Reference to the medicinal properties of plants are described here for educational and historical purposes only and are not to be construed as a prescription, prognosis or diagnosis for any disease or illness. As with any remedies or medicines, you should consult your personal health care provider before using.

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.

For best germination results, freeze seed for three to five days and then soak in warm water for about eight hours before sowing. Cover seed lightly as darkness helps germination.
If a parsley farmer is sued, can they garnish his wages?

Customer Reviews:

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★★★★★ Easy
By Jonathan Schultz on April 9, 2020

First time gardener. I grew them in raised beds in a medium of mushroom compost and pine fines. I neglected them, and they just kept growing. They grew all spring and well into the fall. They were actually, the last plant in the garden before I moved and had to tear it down, and I hadn't been there in months. I plan on growing these as a cut-and-come-again crop for years to come.

★★★★★ These are very flavorful and hardy plants.
By Daniel May on January 23, 2015

These are very flavorful and hardy plants. I've watched them wilt to the ground under several days of below freezing temps then perk right back up when the sun came out and the temps went above freezing. I was able to pick fresh parsley on the warmer days all the way up to mid December.