Parsley Italian

approx 1000 seeds
NZ$4.45

Details

Italian parsley has a higher concentration of essential oils than curly parsley, which gives it a robust peppery flavour. It is an important component of a bouquet garni, and perfect for taming spicy dishes and garlic. High in vitamins and minerals.

How To Grow

Sow seeds 5mm (¼in) deep. Cover lightly with fine soil. Firm gently and keep moist. Seedlings appear in 21-28 days. Sow direct where they are to grow in the garden or in pots in full sun or semi shade. Thin out to 15cm (6in) apart. Water well.

When To Plant

Spring to Autumn.

Harvest

As required

Sow

Summer

Soil Type

well cultivated

When

Spring to Autumn.

Where

Direct where they are to grow in the garden or in pots in full sun or semi shade.

How Sow

Sow seeds 5mm (┬╝in) deep. Cover lightly with fine soil. Firm gently and keep moist. Seedlings appear in 21-28 days.

Care

Thin out to 15cm (6in) apart. Water well.

Our Seed Guarantee

If you are not completely satisfied with these seeds Mr. Fothergill's will gladly replace them for free. Performance subject to growing conditions.

Learn More

Recipe

Broad Beans with Parsley & Garlic

Broad Beans with Parsley & Garlic

Ingredients

  • 1kg broad beans, shelled 
  • 1/2 teaspoon salt 
  • 1 tablespoon olive oil 
  • 1/4 cup yellow onion, finely chopped 
  • 1 clove garlic, minced 
  • 1/2 cup vegetable stock, chicken stock or broth 
  • 1/4 teaspoon freshly ground black pepper 
  • 1 tablespoon fresh Italian parsley

Instructions

  1. Bring a large saucepan of water to boil. Add the broad beans and 1/4 teaspoon of the salt and cook for 2 minutes. Drain and rinse immediately with cold water. To remove the skins, pinch each bean on the side opposite where it was attached to the pod; the bean should slip easily from the skin. Remove and discard the outer skins. Set the beans aside.
  2. In large sauce pan sauté the onion in oil until soft and lightly golden, about 6 minutes. Add the garlic and sauté for 30 seconds; don't let the garlic brown. Add the broad beans and stock and bring to a boil. Reduce the heat to low, cover and simmer, shaking the pan gently from time to time, until the beans are tender, about 15 minutes.
  3. Season with the remaining 1/4 teaspoon salt and the pepper. Sprinkle with the parsley and serve immediately.
The Garden Patch