Known as Italian parsley, this is a herb native to the Mediterranean region and cultivated since at least the 3rd century B.C. Distinguished from curly parsley by its flat, triangular, deep green leaves, stronger more robust grassy-peppery flavor and fresh aroma, it has long been preferred for cooking.
Introduced to England by the Romans and later popularised across Europe by The Holy Roman Emporer Charlemagne circa 800 A.D. Flat leaf parsley became a cornerstone of Mediterranean, Middle Eastern, and European cuisines. Used in soups, stews, sauces, risottos, salads like tabbouleh, condiments such as gremolata and chimichurri, bouquet garni, fines herbes, and compound butters, with even the stems prized for flavoring stocks.
Historically and mythologically, parsley held powerful symbolism: the ancient Greeks believed it sprang from the blood of the hero Archemorus, a harbinger of death. Leading them to see the plant as both sacred and ominous; they crowned winning athletes with it, fed it to horses for strength and adorned tombs with it. Romans, meanwhile, used it as a garnish and believed it could counteract the effects of excess wine, while medieval lore credited parsley with magical properties, including the superstition that cutting it could ruin love.
Easy to grow in fertile, moist, well-drained soil in sun or partial shade, flat leaf parsley is a good self-seeder, usually grown as an annual despite its biennial nature, leaves become tougher in the second year when the plant flowers. A timeless, flavourful, and culturally rich herb.
Known as Italian parsley, this is a herb native to the Mediterranean region and cultivated since at least the 3rd century B.C. Distinguished from curly parsley by its flat, triangular, deep green leaves, stronger more robust grassy-peppery flavor and fresh aroma, it has long been preferred for cooking.
Introduced to England by the Romans and later popularised across Europe by The Holy Roman Emporer Charlemagne circa 800 A.D. Flat leaf parsley became a cornerstone of Mediterranean, Middle Eastern, and European cuisines. Used in soups, stews, sauces, risottos, salads like tabbouleh, condiments such as gremolata and chimichurri, bouquet garni, fines herbes, and compound butters, with even the stems prized for flavoring stocks.
Historically and mythologically, parsley held powerful symbolism: the ancient Greeks believed it sprang from the blood of the hero Archemorus, a harbinger of death. Leading them to see the plant as both sacred and ominous; they crowned winning athletes with it, fed it to horses for strength and adorned tombs with it. Romans, meanwhile, used it as a garnish and believed it could counteract the effects of excess wine, while medieval lore credited parsley with magical properties, including the superstition that cutting it could ruin love.
Easy to grow in fertile, moist, well-drained soil in sun or partial shade, flat leaf parsley is a good self-seeder, usually grown as an annual despite its biennial nature, leaves become tougher in the second year when the plant flowers. A timeless, flavourful, and culturally rich herb.
