ITALIAN PARSLEY
DAYS TO SPROUT
DAYS TO
SPROUT
10-30 DAYS
MATURES IN
MATURES
IN
70-90 DAYS
TASTE IT FOR
TASTE IT
FOR
30-50 DAYS
CARE & HARVEST
Harvest parsley leaves as soon as the plant is producing enough to leave some behind and continue growth.
Harvest until the plant flowers, after which time the leaves become bitter.
Remove stalks and strip leaves as needed- the plant will continue to grow as its “grazed” on. Leave behind a section of the stalk with leaves for it to continue growing, or harvest the whole stalk and hang for 7-14 days until dry, if incorporating the parsley into an herbal blend.
QUICK FACTS
Parsley was cultivated since ancient times by Greeks and Romans, but was traditionally used as a medicinal herb and not used in culinary dishes until later.
An herb with bright and flat leaves, Parsley contains the flavonoids and terpenes limonene and myristicin, in addition to being high in phosphorus and calcium. It also has been shown to have anti-hyperlipidemia qualities.
Italian parsley is usually dried and incorporated into Italian herb blends alongside rosemary, thyme, and oregano. It can be also be used fresh, typically added late to a dish as a final seasoning, garnish, or topping.
ORIGIN // Parsley was cultivated since ancient times by Greeks and Romans, but was traditionally used as a medicinal herb and not used in culinary dishes until later.
QUALITIES // An herb with bright and flat leaves, Parsley contains the flavonoids and terpenes limonene and myristicin, in addition to being high in phosphorus and calcium. It also has been shown to have anti-hyperlipidemia qualities.
USE // Italian parsley is usually dried and incorporated into Italian herb blends alongside rosemary, thyme, and oregano. It can be also be used fresh, typically added late to a dish as a final seasoning, garnish, or topping.
HARVEST TO PLATE RECIPE
LEMONY PARSLEY BAKED COD
Photo / Recipe Source: Taste of Home
INGREDIENTS
- 3 tablespoons minced fresh parsley
- 2 tablespoons lemon juice
- 1 tablespoon grated lemon zest
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 4 cod fillets (6 ounces each)
- 2 green onions, chopped
