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Dark green curly Frisado parsley

Petroselinum crispum Frisado
Garden Parsley, Common Parsley

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Chrystel B., 07/09/2018

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More information

A variety that has dark green, finely curled foliage. It has the advantage of regrowing quickly after harvest. It is consumed freshly picked, either whole or finely chopped, both raw and cooked. This parsley is sown from February to September for a harvest from May to November.
Ease of cultivation
Beginner
Height at maturity
40 cm
Spread at maturity
20 cm
Soil moisture
Damp soil
Germination time (days)
30 days
Sowing method
Direct sowing, Sowing under cover
Sowing period February to September
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Harvest time April to November
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Description

The Dark Green Curly Parsley Frisado is a variety that has very fine dark green curled foliage. It has the advantage of regrowing quickly after harvesting. It can be consumed freshly picked, either whole or finely chopped, both raw and cooked. This parsley is sown from February to September for a harvest from May to November.

Parsley is an aromatic herb, used as a condiment and also as a medicinal plant. It is rich in vitamins, trace elements, and minerals. Its very high content of vitamins C and A is particularly noteworthy: 100g of parsley contains four times more vitamin C than 100g of an orange, and four times the daily required dose of vitamin A. It is a stimulant for the nervous system, effectively fights against anaemia, and has detoxifying properties.

It is not surprising that parsley symbolised strength in ancient Greece and was revered by the Romans, who introduced it to many countries in the Empire. It fell out of favour in the Middle Ages when it became associated with the devil. The explanation probably lies in the somewhat unpredictable germination of the plant. This biennial, native to the Near East, is cultivated as an annual unless one wishes to let it go to seed and harvest the seeds. It then produces umbels of tiny yellow-green to white flowers. However, it is the leaves that parsley is cultivated for. They contain essential oils and release a fragrant aroma when crushed. The leaves are a vibrant green, divided into three leaflets and deeply lobed. Parsley can sometimes be mistaken for small hemlock - a toxic plant - whose leaves are similar but emit a foul odour. Tuberous parsley is cultivated for both its taproot and foliage. Parsley plants can reach a height of 60cm (24in).

It is often included in bouquet garni along with thyme, bay leaf, and rosemary. It is highly appreciated in sauces that accompany green beans, escargot etc. It is also frequently used as a decorative element on dishes.

Harvest: Harvesting generally takes place three months after sowing. The harvest is done directly with scissors or by pinching off as needed in the kitchen. This pruning stimulates the plant and promotes the formation of new shoots. It is useful to have your herbs within reach, in a pot on the windowsill or nearby in the garden, so you don't have to cross the entire vegetable garden every time you need them.

Storage: Parsley is best consumed fresh. However, it freezes very well. To do this, wash and let it dry thoroughly. Gather the branches into bundles and place them in a freezer bag. This way, you can keep it all winter and use it as needed. If you prefer to let it dry, wash the branches, pat them dry carefully, and then hang the bunches upside down in a dry place. When the branches become brittle, crumble them and transfer them to an airtight container.

Gardener's tip: Parsley is said to enhance the fragrance of roses. To deter the carrot fly, which also loves parsley, plant them at the base of your lavender plants to drive them away. Radishes and parsley have a mutual benefit, while the presence of parsley inhibits the growth of celeriac.

 

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Harvest

Harvest time April to November
Type of vegetable Aromatic
Vegetable colour green
Size of vegetable Medium
Interest Flavour, Nutritional value, Productive
Use Cooking

Plant habit

Height at maturity 40 cm
Spread at maturity 20 cm
Growth rate slow

Foliage

Foliage persistence Deciduous
Foliage colour dark green
Aromatic? Fragrant foliage when creased

Botanical data

Genus

Petroselinum

Species

crispum

Cultivar

Frisado

Family

Apiaceae

Other common names

Garden Parsley, Common Parsley

Origin

West Asia

Annual / Perennial

Biennial

Product reference36771

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Planting and care

Sowing preparation: Before sowing parsley, it is necessary to prepare the soil by loosening it to a depth of a few centimetres and carefully weeding it. Parsley needs a lot of moisture to grow: the soil should be watered generously or the seeds should be soaked in water for 24 hours before sowing. It can tolerate all types of soil but prefers light soils that are rich in humus.

Sowing in open ground: Parsley can be sown directly in open ground from April to September. Whether sown in furrows, broadcasted, or in a container, the seeds need a lot of moisture to germinate. They should be sown thinly in water-soaked soil and covered with half a centimetre of special seed compost, which should be firmly pressed down. Water should be added again, and to maintain constant moisture, the sowing can be covered with a fabric that is watered. Germination can be slow and take up to a month.

Repotting: It is often necessary to have a ready-to-use pot of parsley for easy access. When your parsley plants are strong enough, take one or two from your sowing in the garden. Place some gravel at the bottom of a pot to facilitate drainage. If necessary, loosen the roots and then adjust the root ball in its new container, filling it with moistened potting soil. Place your parsley in a sunny or semi-shaded spot.

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Seedlings

Sowing period February to September
Sowing method Direct sowing, Sowing under cover
Germination time (days) 30 days

Care

Soil moisture Wet
Disease resistance Very good
Pruning No pruning necessary

Intended location

Type of use Container, Vegetable garden
Hardiness Hardy down to -29°C (USDA zone 5) Show map
Ease of cultivation Beginner
Soil moist, well-drained, and rich in organic matter
Exposure Sun, Partial shade
Soil pH Any
Soil type Silty-loamy (rich and light), 192
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