DESCRIPTION
Vigorous, flavorful, winter-hardy strain of common biennial herb.
PROVENANCE
Grown in Oshkosh since 2009.
GROWING RECOMMENDATIONS
Direct sow May-July in full or partial sun.
SEED SAVING INSTRUCTIONS
Not known to cross with any commonly cultivated garden crops. Plant seed for two successive years to establish a cycle of self-seeding for this biennial. Read more about saving seed from cold-hardy biennials here.
CULINARY USES
Use to season and garnish a whole range of dishes. Or, think about this as a salad green where it is the main ingredient, such as in tabbouleh.
PRESERVING THE HARVEST
Parsley can be dried, but it looses some flavor and color. Freezing it for winter use is probably better. One can also make sauces like chermoula and pesto with parsley and freeze those in small jars–ready to thaw and use.