MOSS CURLED PARSLEY

Parsley

• Parsley, a prized aromatic herb, has its origins in the Mediterranean basin, particularly in southern Europe, with possible traces of domestication in Sardinia. Its use dates back more than 5,000 years, testifying to its importance in the diet and medicine of ancient civilizations.

Antiquity and Cultural Significance

• The Greeks and Romans cultivated the parsley from the beginning of our era. The Greeks, who highly esteemed it, crowned the winners of the Isthmian games with rosaries of its leaves. Parsley was also used to make funeral wreaths, symbolizing the memory of the deceased. In Rome, this herb was consumed in large quantities, notably to mask the smell of alcohol after the famous Roman orgies.

Lucius Iunius Moderatus Columella, a Roman agronomist of the 1st century, already mentioned its varieties, such as flat and curly leaf parsley, distinctions that still persist today.

Transition to the Middle Ages

• • • In the Middle Ages, parsley was mainly recognized for its medicinal properties. It was considered a stimulant, tonic and diuretic, widely prescribed to treat liver and kidney conditions. Charlemagne himself was one of the first to appreciate it as an aromatic herb, but it was around the 15th century that parsley truly found its place in French cuisine.

  Etymology and Usage

  • • The term “parsley” appears for the first time in the 12th century in the form of “perresil”, before evolving into its current form in the 13th century. This word comes from the Latin petroselinum, borrowed from the Greek petroselinon, which means “rock celery”. This name refers to the natural habitat of parsley, often found on rocky terrain, in contrast to celery, which thrives in marshes. In some cultures, it is traditional to plant parsley in the gaps of stone walls, strengthening its connection with nature.

Parsley has survived the ages, evolving from a revered medicinal plant to an essential herb of contemporary cuisine. Its rich and varied history testifies to its role not only in food, but also in the cultural and medicinal practices of many civilizations. Today, it remains a staple in cuisines around the world, loved for its flavor and health benefits.

• Iron: Dehydrated parsley is a good source of iron for men and a source for women. Iron is essential for the transport of oxygen in the body and the formation of red blood cells.
• Vitamin K: Both dehydrated and fresh parsley are good sources of vitamin K, particularly important for blood clotting and bone health.
• Vitamin C: Fresh parsley is a source of vitamin C, playing a crucial role in the health of bones, teeth, gums and iron absorption vegetable.
• Manganese: Dehydrated parsley is a source of manganese, a mineral which acts as a cofactor in many metabolic processes and as an antioxidant.

• Parsley is rich in antioxidant compounds such as apigenin, lutein and beta-carotene. These antioxidants help reduce damage caused by free radicals, helping to prevent cardiovascular disease, certain cancers and other diseases related to aging.

Here are some recipe ideas for cooking parsley in a varied and tasty way:

•  Parsley Pesto Ingredients:

2 cups fresh parsley leaves 1/2 cup grated parmesan 1/2 cup nuts (almonds, cashews, or pine nuts) 2 cloves garlic Juice half a lemon 1/2 cup olive oil Salt and pepper, to taste Preparation: Blend the parsley, Parmesan, walnuts, garlic and lemon juice in a food processor until smooth. ‘a coarsely chopped texture. Slowly add the olive oil in a drizzle while continuing to mix until you obtain a creamy consistency. Season with salt and pepper to your preference. Use as a sauce for pasta, on grilled meats or vegetables, or as a dip for bread.

• Parsley Tabbouleh Ingredients:

1 cup couscous 1 1/2 cup boiling water 1 bunch fresh parsley, finely chopped 1/2 bunch fresh mint, finely chopped 1 tomato, diced 1 cucumber, diced Juice of 1 lemon 3 tablespoons olive oil Salt and pepper, to taste Preparation: Pour boiling water over couscous in a large bowl and let sit for about 10 minutes until with complete water absorption. Add the parsley, mint, tomato and cucumber to the bowl with the couscous. Season with lemon juice, olive oil, salt and pepper. Mix well. Let sit in the refrigerator for at least an hour for the flavors to blend before serving.

• Parsley Soup Ingredients:

1 onion, chopped 2 cloves garlic, chopped 4 cups vegetable or chicken stock 4 potatoes, peeled and diced 1 bunch fresh parsley, chopped coarsely Salt and pepper, to taste Crème fraîche (optional) Preparation: Saute the onion and garlic in a large saucepan until golden. Add the broth and potatoes. Bring to a boil, then reduce the heat and simmer until the potatoes are tender (about 15-20 minutes). Add the parsley and cook for a few more minutes. Remove from heat and let cool slightly. Blend the soup until smooth. Season with salt and pepper. Add fresh cream if desired before serving.

• Parsley and Garlic Chicken Ingredients:

4 chicken thighs with skin 4 cloves garlic, finely chopped 1/2 cup fresh parsley, chopped Juice of 1 lemon 2 tbsp. olive oil soup Salt and pepper, to taste Preparation: Preheat the oven to 200°C (400°F). In a bowl, combine the garlic, parsley, lemon juice, olive oil, salt and pepper. Brush the chicken thighs with this mixture, making sure to coat all sides. Place the chicken thighs in a baking dish and bake for about 30 to 35 minutes, or until the chicken is cooked through and browned.

• Quinoa Salad with Parsley and Vegetables Ingredients:

1 cup quinoa, cooked and cooled 1/2 cup fresh parsley, chopped 1/2 cucumber, diced 1 tomato, diced 1 red pepper, diced Juice of 1 lemon 3 tablespoons olive oil Salt and pepper, to taste Preparation: In a large bowl, combine cooked quinoa, parsley, cucumber, tomato and red pepper . In a small bowl, combine the lemon juice, olive oil, salt and pepper to make the vinaigrette. Pour the vinaigrette over the quinoa salad and toss gently to coat all the ingredients. Serve chilled or at room temperature.

•  Parsley Chimichurri Sauce Ingredients:

1 cup fresh parsley, finely chopped 3 cloves garlic, finely chopped 1/2 cup olive oil 2 tablespoons red wine vinegar 1 teaspoon crushed red pepper (optional) Salt and pepper, to taste Preparation: In a bowl, combine parsley, garlic, olive oil, red wine vinegar, crushed red pepper (if using ), salt and pepper. Let the chimichurri sauce sit for at least 30 minutes to allow the flavors to blend. Use as a marinade for grilled meat, as a sauce for steaks or as a dip for bread. These recipes show the diversity of uses of parsley in cooking, whether as an aromatic herb in hot dishes, as a main ingredient in fresh salads, or as a base for flavorful sauces. Have fun cooking with fresh parsley and discover all its possibilities! These recipes highlight fresh parsley and its unique flavors. Feel free to adjust the ingredients according to your personal preferences and experiment with other dishes where parsley can be added for a fresh and healthy touch!

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

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

Our seeds are guaranteed for the year of their purchase