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Seed | Italian Parsley
  • Seed | Italian Parsley
Seed | Italian Parsley

Seed | Italian Parsley

$3.99 CAD
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Grow authentic Italian parsley with flat leaves and a robust flavor, ideal for enhancing your Mediterranean dishes. These selected seeds offer vigorous growth and excellent resistance to variable conditions.
A LITTLE HISTORY
  • 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, notably to crown the winners of the 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 symbolic significance. In Europe, it was often associated with fertility and protection rites. Its cultivation spread, and monks in monasteries played a key role in the preservation and propagation of aromatic plants, including parsley. It was also used to mask the taste of food that was beginning 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 frequently 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 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 reflects Italy's culinary history, embodying centuries-old traditions while remaining essential in modern kitchens.
PROPERTIES

Italian parsley (Petroselinum crispum) is more than just an herb; it also has many medicinal properties. Here are some of its most notable benefits:

  • Rich in Nutrients
    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 may 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 promotes better digestion of food.
  • Anti-inflammatory
    Studies suggest that parsley has anti-inflammatory properties, which may be helpful in relieving certain types of pain and inflammation.
  • Cardiovascular Health
    Parsley may contribute to heart health by helping regulate blood pressure thanks to its potassium content. Its antioxidants can also improve blood vessel health.
  • Antimicrobial Effects
    Research has shown that parsley has antimicrobial properties, meaning it can help fight certain bacteria and fungi.
  • Bone health
    Thanks to its richness in vitamin K, parsley plays an important role in bone health by contributing to bone mineralization.

Use
Parsley is easy to incorporate into your daily diet, whether fresh in salads, in sauces, or as a garnish. It can also be consumed as an infusion to benefit from its medicinal benefits.

In short, Italian parsley is an aromatic herb with multiple benefits, not only to enhance dishes, but also to support overall health.
HOW TO COOK?

Here are some simple recipes featuring Italian parsley:

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

Growing and Caring for Italian Parsley

Growing Italian parsley is a great way to always have some on hand. It can be transplanted into a cold frame or greenhouse to extend its growing season into winter.

Italian parsley is a biennial plant that will regrow in spring after being cut back 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 an outdoor greenhouse around October.
  • Sowing depth: 0.5 cm
  • Germination time: 13-21 days
  • Soil: Poor, humus-rich, loose and well-drained
  • Location: Sun and tolerates shade and cold very well
  • Spacing between plants: 20-25cm
  • Height at maturity 20-25cm
  • Maturity: 65-75 days
  • Seeds per envelope: +/- 200

Our seeds are guaranteed for the year of purchase.

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