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
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Broad Beans with Parsley & Garlic
- 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
- 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.
- 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.
- Season with the remaining 1/4 teaspoon salt and the pepper. Sprinkle with the parsley and serve immediately.