Parsley
Reputedly one of the oldest-known herbs, probably originating in Sardinia, parsley can be found in almost every garden. One of its main uses is as a garnishing herb but it is also rich in Vitamin C and iron. The stalks contain most of the flavour, so try adding a bunch to stews and casseroles. The stalks can also be used chopped and added to soups, sandwiches, and mashed potatoes.
Two of the best varieties to choose are Green Velvet and Moss Curled, both good cropping types. In addition to these, sow some seeds of the lesser-known Common, or plainleaved, parsley. This plant has the advantage of added flavour, and the ability to continue growing outdoors throughout the winter. The stalks are particularly pungent, and it is a favourite with French housewives, who know it as 'Persil Commin', and use the stalks and leaves extensively for flavouring soups, stocks and stews.
Although parsley is a biennial, it can be grown as a perennial provided the flower stalks are cut back as soon as they appear. Even so, it is a good idea to sow a small batch of fresh seed every couple of years.
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