Parsley Italian
Petroselinum hortense

Type and habit: Evergreen, clumping, perennial herb to 500mm.
Cultivation: Moist well drained soil in sun to part shade. Fertilise well. Pick leaves to prevent flowering in summer.
Culinary Uses: Stronger in flavour than the curly variety, Italian or Continental Parsley is great to use in salads and the preferred variety for tabouleh. It goes with beans, butter, cheese, chervil, chick peas, chicken, chives, cream, cumin, eggs, fish, garlic, ham, lemons, lentils, mint, olive oil, pasta, pepper, pine nuts, salad leaves, tarragon. Parsley is rich in vitamins A, B, C and iron and aids in digestion.