Forest Green Parsley Petroselinum seed

LATIN NAME: Petroselinum crispum

COMMON NAME: Forest Green Parsley

The Forest Green parsley scrunches the tight, deep-green leaves in the compact mounds, the whole plant standing in the neat, dark look of the herb bed. The hardy, biennial herb carries the dense, deeply curled, dark, rich-green leaves in the compact, low crowns, and the small, greenish-yellow flowers in the flat-topped umbels, on the tall, branching stalks, through the early summer of the second year, one of the neat, quiet sights of the herb bed, drawing the bees, to be followed by the small, ribbed, grey-brown seeds. The ribbed seeds have a very long record as the fine, curled parsleys of the old gardens, and the plant is a historic presence of the herb bed. It is a plant of the open, sunny, deep, rich, moist, well-drained ground.

Scientific Research & Plant Biotechnology

The Forest Green parsley is a historic subject of the plant science, and the curled leaves keep showing up in the work on the curled parsleys. The way the small, greenish-yellow flowers form in the flat-topped umbels has been studied steadily, and it keeps appearing in the studies of the curled parsleys, the dense leaves and the members of the carrot family. The ribbed seeds and the dark habit have also made it a fine study herb, and the Forest Green parsley is a regular subject of the work on the curled leaves of the temperate world.

Ecological & Economic Value & Wide Applications

The Forest Green parsley is a neat, useful plant of the herb bed and the study collection. The dense, deeply curled, dark, rich-green leaves in the compact, low crowns carry the neat look of the herb bed, one of the neat, quiet sights of the herb bed, drawing the bees, and the ribbed seeds have a very long record as the fine, curled parsleys of the old gardens, the tight, dark sprigs coming to the garnishes, the plates and the steady practice of the old kitchens, while the small, greenish-yellow flowers in the flat-topped umbels, on the tall, branching stalks, open through the early summer of the second year, to be followed by the small, ribbed, grey-brown seeds. It is one of the fine choices for the herb bed, the garnish row and the study collection, and it has been written up in the horticultural and the culinary papers for the curled leaves and the very long history. It is a neat, useful plant of the open, sunny, deep, rich, moist, well-drained garden.

The Forest Green seeds are happy in a light, loamy soil kept moist. The young plants are neat and dark, and they take the deep, rich ground of the herb bed well.

To grow the Forest Green parsley from seed, sow the small, ribbed seeds evenly across the surface of the deep tray of light, loamy soil, water gently, then keep the tray in a bright, open spot. The seedlings come through within a couple of weeks, and they grow on steadily. With the sun and the deep, rich, moist ground, the tight green mounds will scrunch over the year.

It has a little stronger flavor than moss curled. This is easy to scatter in your herb garden & let it go…a must have. ~A wonderful addition to your herb garden! Every good cook needs a plant of parsley in their kitchen garden or in a pot by the kitchen door!

Uses: Culinary
Standard curled parsley. Not as deeply cut or curled as mosscurled types. Good flavour.