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Botanical Interests "Moss Curled" Organic Parsley Seeds

Biennial. Parsley is so undervalued - we usually leave it on our plate, thinking that it is just a garnish that it isn't meant to be eaten. Actually, parsley can't be beaten for an herb that freshens breath and provides amazing nutritional benefits including rich antioxidants, vitamins A, B, C, and calcium. Due to its cold hardiness, you can grow parsley in your garden for much of the year, even in the coldest climates. The 12 mounds are attractive in herb pots or even grown indoors in a sunny window. It also makes an attractive edging plant and looks great in window boxes. Use it as a garnish if you must, but don't forget its culinary uses. It both enhances and dilutes strong flavors such as garlic and onions and goes well with other herbs. Sprinkle fresh parsley over salads, soups, and stews. Try mixing it into butter, soft cheeses (including cottage cheese), or using with fish and poultry. The Swiss and Belgians like to deep-fry it, and it is an ingredient in Mexican Salsa Verde.

When to plant outside: Early spring, 3-4 weeks before average last frost or when soil temperatures reach 50 degrees.

When to start inside: 8 weeks before average last frost.

Special Germination Instructions: According to legend, parsley seed has to go to the devil and come back 7 times before germinating. Thus, parsley can take as short as 15 days to and as long as 6 weeks to come up. To speed germination, soak seeds in water for 24 hours before planting. After seeds are sown, water with warm water. An old time gardener recommends sowing in furrows, watering with boiling water, then covering the seeds with ?? soil (seeds germinate better in darkness). Note: Replant every year. Even though parsley is a biennial and comes back the 2nd year to flower and produce seed, the foliage does not taste as good in the 2nd season.

Harvesting: Pick the outside stalks as needed. "

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