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Grow Parsley for Your Spring Garden


| 1/6/2011 9:27:20 AM


PBHobson2Patsy Bell Hobson is a freelance writer. Read Oh Grow Up!  for garden treasures. Her travel adventures can be read around the world at Striped Pot Travel with the world's best writers. When not in the garden or on the road, find her in southern Missouri. She is counting the days until the next gardening season. Find more garden, travel and random rants on her Facebook page.  

I'm already thinking about spring. It's time to order seeds and think about what I will grow in my home garden. One seed I know I will be ordering is parsley. Parsley seed is best started indoors and then planted in the herb garden. Although it is very slow to germinate, don't give up; Don't be discouraged!

I grow both the curly and flat-leaved variety. They can be interchanged in most any recipe. However, dedicated Italian cooks will swear that flat-leaf parsley (or Italian parsley) is the very best.

Really, I use whichever is available (or which plants need a trim). When curley parsly leaves are small or young, they are milder and sweeter; the full parsley flavor comes as the plant matures. Its flavor intensifies even more after it is chopped for recipes.

1-6-2011-parsley stew 
I use my La Chamba pottery to serve Braised Beef and Short Ribs with Parsley.
Photo by Patsy Bell Hobson
 



Parsley is an excellent source of vitamins A and C. In fact, a glass of parsley juice would have as much vitamin C as a glass of orange juice. Now, I'm not advocating that you give up your glass of morning sunshine—the idea is probably not a trend setter—but it might help you feel virtuous about eating your garnish.



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