Horti Tops® Parsley Bravour, Moss Curled

Parsley Bravour, Moss Curled (Petroselinum crispum)

Far More Than a Garnish

Parsley is criminally underused. That decorative sprig on your restaurant plate contains more nutrition than most of what it accompanies. Parsley is packed with vitamins C and K, iron, and antioxidants. It is time to use it generously, not decoratively.

Flat-leaf (Italian) parsley has superior flavor and is preferred for cooking. Curly parsley has a milder taste and holds up better as a garnish, but both are fully edible and nutritious.

Essential Parsley Recipes

Tabbouleh: This Lebanese salad uses parsley as the main ingredient, not a garnish. Combine 2 cups finely chopped parsley with bulgur, tomatoes, onion, mint, lemon juice, and olive oil. The parsley should dominate.

Chimichurri: Argentina’s famous steak sauce. Blend parsley, oregano, garlic, red wine vinegar, olive oil, and red pepper flakes. Essential with grilled meats.

Gremolata: Italian condiment of finely chopped parsley, garlic, and lemon zest. Sprinkle over osso buco, roasted vegetables, or grilled fish for brightness and freshness.

Green sauce: Blend parsley with capers, anchovies, garlic, and olive oil. Serve with boiled meats, fish, or vegetables.

Cooking with Parsley Stems

Do not throw away parsley stems! They have even more flavor than the leaves. Add them to stocks, soups, and braises. Tie them into a bouquet garni with thyme and bay leaf. Remove before serving.

Growing Tips

Parsley is notoriously slow to germinate – up to 3-4 weeks. An old saying claims it goes to the devil and back seven times before sprouting. Soaking seeds overnight in warm water speeds germination.

Parsley is biennial – it grows leaves the first year, then flowers and dies the second year. For continuous harvest, plant new seeds each year. In mild climates, parsley often survives winter and provides early spring harvests.

Breath freshener: Chewing parsley after meals neutralizes garlic and onion odors. The chlorophyll acts as a natural deodorizer. This is why it traditionally accompanies garlic-heavy dishes.

Growing Parsley Bravour, Moss Curled