Description

Curly Parsley (Petroselinum crispum) is the tight, deeply curled parsley with dense green leaves and an incredible amount of chlorophyll packed into every little sprig. This is different from the more common Ecuadorian parsley that grows and reseeds so abundantly here. We also carry seed for this curly variety in our store, and I love having it growing because it is both a beautiful culinary herb and a very useful medicinal plant.

Parsley is far more than a garnish. A small sprig is remarkably rich in vitamin C, with an amount often compared to that found in an orange, along with vitamin K, folate, minerals and all of that deep green chlorophyll. It has traditionally been used to support the kidneys, urinary system, digestion and the movement of fluids through the body. The root is medicinal too and has a long history of use as a strengthening, cleansing root, particularly for the urinary and digestive systems.

Parsley is also famous as a natural breath freshener. Much of this comes from its high chlorophyll content and its fresh aromatic oils, which help neutralize strong food odors in the mouth. Chewing a few fresh leaves after a meal, especially after garlic or onions, is one of the simplest ways to use it.

Curly parsley prefers fertile, well-drained soil with regular moisture and does especially well with morning sun or partial shade in a warm climate. Keep the soil moist while the seeds are germinating, as parsley can be slow to get started, and then give the young plants consistent water without leaving the roots sitting wet. Harvest the outer stems regularly and allow the center to keep producing. If left to mature, it will send up flower stalks and produce seed for the next generation. It is a compact, lush little plant that fits easily into vegetable gardens, herb beds and even pots, giving you both food and medicine from leaf to root.

Parsley is in our Secret Garden Wild Plants Book