ITALIAN PARSLEY

• Origins and History
  Parsley (Petroselinum crispum) originated in the Mediterranean region. In ancient times, the Greeks used it both as an aromatic plant and as a symbol of victory, especially to crown the winners of games. The Romans, for their part, attributed medicinal properties to it. They used it to treat various ailments, including digestive disorders, and considered it a stimulant.
• Middle Ages
  During the Middle Ages, parsley took on a symbolic dimension. In Europe, it was often associated with fertility and protection rites. Its cultivation spread, and monks in monasteries played a key role in the conservation and propagation of aromatic plants, including parsley. It was also used to mask the taste of food that was starting to spoil.
• Italian Cuisine
  In Italy, parsley has become a fundamental ingredient, indispensable in traditional cuisine. Its fresh and slightly spicy flavor makes it an excellent flavor enhancer.
  Pesto: In the traditional recipe for pesto alla genovese, parsley is often mixed with basil, garlic, pine nuts, and parmesan cheese.
  Sauces: It is often used in pasta sauces and in seafood dishes, such as “pesce al verde,” where it accompanies fish.
• Varieties
  There are several varieties of parsley, but Italian parsley (or flat-leaf parsley) is particularly popular in cooking. It is distinguished by its flat leaves and a more pronounced flavor compared to curly parsley, which is often used as a garnish.
  In short, Italian parsley is much more than just a condiment. It is a reflection of Italian culinary history, embodying centuries-old traditions while remaining essential in modern kitchens.

• Italian parsley (Petroselinum crispum) is more than just an aromatic herb; it also has many medicinal properties. Here are some of its most notable benefits:
• Nutrient Rich Parsley is an excellent source of vitamins A, C, and K, as well as several minerals such as iron and calcium. Vitamin C, in particular, is a powerful antioxidant that helps strengthen the immune system.
• Antioxidant Properties The antioxidants in parsley, such as vitamin C and other phytochemicals, help fight oxidative stress in the body, which can reduce the risk of chronic diseases.
• Diuretic Effect Parsley is often used as a natural diuretic. It can help increase urine production, which is beneficial for eliminating toxins and can help reduce water retention.
• Digestive Support It is known to aid digestion. The essential oils in parsley can stimulate the production of gastric juices, which helps with better digestion of food.
• Anti-inflammatory Studies suggest that parsley has anti-inflammatory properties, which can be helpful in relieving certain types of pain and inflammation.
• Cardiovascular Health Parsley can contribute to heart health by helping to regulate blood pressure due to its potassium content. Its antioxidants can also improve the health of blood vessels.
• Antimicrobial Effects Research has shown that parsley has antimicrobial properties, which means it can help fight certain bacteria and fungi.
• Bone Health Thanks to its high vitamin K content, parsley plays an important role in bone health by contributing to bone mineralization.
• Usage Parsley is easy to incorporate into your daily diet, whether it is fresh in salads, in sauces, or as a garnish. It can also be consumed as an infusion to take advantage of its medicinal benefits. In summary, Italian parsley is an aromatic herb with multiple benefits, not only to enhance dishes, but also to support overall health.

Here are some simple recipes featuring Italian parsley:

• Pesto alla Genovese
  Ingredients:
  100g fresh basil leaves
  50g fresh Italian parsley
  50g pine nuts
  2 cloves garlic
  100g grated Parmesan cheese
  150ml olive oil
  Salt and pepper
  Instructions:
  In a blender, combine basil, parsley, pine nuts and garlic. Blend until a paste forms.
  Gradually add olive oil while blending.
  Fold in Parmesan cheese and season with salt and pepper.
  Serve with pasta or as a spread.
• Parsley Potatoes
  Ingredients:
  500g potatoes
  50g fresh Italian parsley, chopped
  2 cloves garlic, minced
  3 tbsp olive oil
  Salt and pepper
  Instructions:
  Cook potatoes in a large pot of salted water until tender. Drain and let cool.
  In a frying pan, heat olive oil and sauté garlic for 1-2 minutes.
  Add potatoes, parsley, salt and pepper. Sauté over medium heat until potatoes are lightly browned.
  Serve hot.
• Parsley Quinoa Salad
  Ingredients:
  200g quinoa
  1 cucumber, diced
  1 red pepper, diced
  100g cherry tomatoes, halved
  50g fresh Italian parsley, chopped
  Juice of 1 lemon
  3 tbsp olive oil
  Salt and pepper
  Instructions:
  Cook quinoa according to packet instructions. Let cool.
  In a large bowl, combine quinoa, cucumber, pepper, tomatoes and parsley.
  In a small bowl, whisk together lemon juice, olive oil, salt and pepper.
  Drizzle dressing over salad and toss well. Serve chilled.
•  Lentil and Parsley Soup
  Ingredients:
  200g green lentils
  1 onion, chopped
  2 carrots, diced
  2 celery stalks, diced
  1 litre vegetable stock
  50g fresh Italian parsley, chopped
  2 tbsp olive oil
  Salt and pepper
  Instructions:
  In a large saucepan, heat the olive oil. Add the onion, carrots and celery. Sauté for about 5 minutes.
  Add the lentils and stock. Bring to the boil, then reduce the heat and simmer for about 25-30 minutes, until the lentils are tender.
  Add the parsley, salt and pepper. Blend lightly if you want a creamier texture.
  Serve hot.
  These recipes are delicious and showcase the fresh, fragrant taste of Italian parsley. Enjoy!

Growing and Maintaining Italian Parsley

• Growing Italian parsley is a great idea to always have some on hand. It can be transplanted into an outdoor cold frame or greenhouse to extend its growing season into winter.
• Italian parsley is a biennial plant that will regrow in the spring after being cut regularly to prevent it from going to seed too quickly.

Our seeds are vigorous, open-pollinated and adapted to the Quebec climate

• Species: Petroselinum crispum (Biennial)
• Sowing: Early March-until April (You can grow indoors year-round)
• Seeds: 15-20 seeds per pot, final transplanting into an outdoor pot or into the ground around mid-May. If you want to have parsley during the cold season, put your plant in the ground in a cold frame greenhouse or in a greenhouse outside around October
• Sowing depth: 0.5 cm
• Germination time: 13-21 days
• Soil: Poor, humus-rich, loose and drained
• Location: Sun and tolerates shade and cold very well
• Spacing between plants: 20-25cm
• Height at maturity 20-25cm
• Maturity|: 65-75 days
• Seed per envelope: +/- 200

Our seeds are guaranteed the year of purchase