An excellent variety with tasty dark green leaves. Parsley is very rich in vitamin C and iron. A hardy perennial, often grown as an annual, growing to 18in (42cm) high.

Sowing:

Indoors, sow seed direct and thin out to 2-3 plants per pot. Bring summer plants indoors in the autumn for use in the winter or sow more seed from July onwards and grow on the windowsill.

Outdoors, March to July, a half-inch (1.5cm) deep. Germination can be slow, over 3 weeks and may be hastened by pouring hot water over the newly sow seed. Thin out to 6in (15cm) apart and later to 12in (30cm) apart. Prefers a partially shaded position. For continuous crop cover plants with a cloche during November to March.

Harvesting:

Best picked as required. Can be dried or frozen.

Culinary:

Use for salads, sauces, fish and egg dishes. A constituent of 'Fines Herbes'.

Average Contents: 1000 seeds.