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Parsley Moss Curled

£1.25

Moss curled Parsley has attractive dark green tightly crinkled leaves which provide a delicate flavouring for casseroles, soups and sauces. It grows vigorously and will look great in any garden patio or on a kitchen windowsill.

Although Parsley seeds are slow to germinate, once the seedlings have appeared they are very low maintenance and regular harvesting will prolong the season well into winter.

 

  

When to Sow Sow indoors from late February, outdoors from late March through to July.
Where to Sow Best sown direct into final growing position, either in a bed or container. 
Sow 1.25cm (1/2in deep), 15cm (6in) apart, preferably in a partially shaded location.
Parsley seeds will germinate best in warm soil and when a temperature of 18-21C (65-70F) is maintained until after germination. 
Keep compost moist at all times but do not overwater.
If sowing early in the season outside, protect from any late frost. 
What to do Next For seedlings sown indoors, harden off for 7 to 10 days before moving outside, after the last frost.
Keep well watered and weed free.
At the first sign of flower heads appearing, remove them if you wish to continue harvesting the leaves.
Parsley in pots can be brought inside during Autumn ( before first frosts) to prolong the harvesting period.
Harvest Harvest in 12 -14 weeks after sowing in first year, and all year round in second year.
Handy Tips Germination can be slow, therefore soak seed in lukewarm water overnight before sowing to speed this up.
If at any time the leaves turn a little yellow, cut back to encourage new growth and feed with a liquid fertilizer.
Harvest whole stems 2cm above the soil to encourage new growth.
Parsley is biennial and will require replacing after the second season once it begins to flower and produce seed.
Companion Planting Grows well with Asparagus, Tomato and Basil
Nutritional Information Packed with vitamins A, B and C as well as calcium, magnesium, sodium and essential fatty acids.
Serving Suggestion Decorative as a garnish for fish and meat dishes, and in salads, soups sauces and casseroles.


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