Petroselinum crispum 'Laica'

The  Organic Parsley 'Laica' is a variety of flat-leaf parsley with large dark green leaves that has the advantage of growing quickly and evenly, even after multiple cuts. Combine it with garlic and olive oil and you get the famous persillade capable of invigorating any vegetable dish. Always have a pot of parsley on hand for your culinary needs. The Organic Parsley 'Laica' can be sown from February to July and harvested from May to October.

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 high content of vitamins C and A is especially 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 anemia, and has detoxifying properties.

It is not surprising that parsley symbolized strength in ancient Greece and was adored 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. This biennial plant 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 yellowish-green to white flowers. But it is the leaves that parsley is cultivated for. They contain essential oils and release a fragrant aroma when crushed. The leaves are 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 nauseating odour. Tuberous parsley is cultivated for both its taproot and foliage. The parsley plants can reach a height of 60cm (24in).

Parsley is often included in bouquet garni along with thyme, bay leaf, and rosemary. It is highly appreciated in persillades that accompany green beans, snails, etc. It is also frequently used as a decorative element on dishes: don't hesitate to eat it, as it freshens the breath and cleanses the mouth!

Harvesting: The harvest usually takes place three months after sowing. It can be done directly with scissors or by pinching off as needed in the kitchen. This cutting stimulates the plant and promotes the formation of new shoots. It is useful to have your herbs at hand, in a pot on the windowsill or nearby in the garden, so you don't have to trek across the entire vegetable patch every time you need them.

Preservation: Parsley is best consumed fresh, but 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 let the bunches dry heads down in a dry place. When the branches become crumbly, crumble them and transfer to an airtight container.

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