Petroselinum crispum Lion

The 'Lion' flat parsley is a variety of parsley of the Giant of Italy type, which is characterized by an upright growth, and a good resistance to mildew and septoria. It grows quickly and develops large dark green leaves with intense aromas. Fairly hardy, it tolerates cold moderately and does not appreciate strong frosts. In full sun or partial shade, it thrives in fresh, light, rich and well-drained soils. This condiment enhances the flavours of many dishes. It is a staple on our tables, which is usually never far from the kitchen, which is why growing it in a pot is a practical solution to have it on hand. Easy to grow, it requires little maintenance. The 'Lion' Parsley is sown under cover from February to April and in open ground from May to July. Harvests extend from May until the first frost.

It is therefore not surprising that it 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 where it was associated with the devil. The explanation probably lies in the somewhat unpredictable germination of the plant. This biennial native to the Middle East is grown as an annual, unless you want it to go to seed and harvest the seeds. It then produces umbels of tiny yellowish-green to white flowers. But it is for its leaves that parsley is cultivated. Its leaves contain essential oils that release their fragrance when crushed. They are bright green, divided into three leaflets and deeply lobed. Parsley is sometimes confused with hemlock - a toxic plant - whose leaves are similar but give off a foul odour. Tuberous parsley is cultivated both for its taproot and foliage. Parsley plants can reach a height of 60cm (24in).

Benefits: Parsley is an aromatic, condimental herb used also as a medicinal plant. It is rich in vitamins, trace elements and minerals. Its very high content of vitamins C and A should be noted: 100 g of parsley contains four times more vitamin C than 100 g of an orange and four times the daily requirement of vitamin A. It is a stimulant for the nervous system, it effectively fights anemia and has a detoxifying power.

In the kitchen: 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. Combine it with garlic and olive oil and you get the famous persillade that can liven up any vegetable dish. Always have a pot of parsley at hand, it will be of great culinary service to you.

Harvest: Harvest usually takes place three months after sowing. Harvesting is done directly with scissors or by pinching 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 as not to have to cross the entire vegetable garden every time you need them.

Storage: Parsley is best consumed fresh. But it freezes very well. To do this, wash and let it dry well. Gather the branches into bundles and put them in a freezer bag. You can then keep it all winter and use it as needed. If you prefer to let it dry, wash the branches, wipe them carefully and then let the bunches dry upside down in a dry place. When the branches become crumbly, crumble them and transfer to a tightly closed container.

The gardener's tip: Parsley is said to enhance the scent 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 enhance each other's growth, while the presence of parsley inhibits the growth of celeriac.