English name: Moss-curled Parsley
Botanical Name: Petroselinum crispum (var. neapolitanum)
Family: Apiaceae (formerly known as Umbelliferae)
Parts Used: Root, leaf, stem, and seed
Flavor Profile: This herb can grow up to 80 cm tall, native to southern Europe. It features straight roots, typically harvested when two years old. The stems are sturdy, and the plant produces clusters of small, milky-white flowers in the summer. Its seeds carry a strong, aromatic scent, making it popular in both cooking and traditional remedies.
Cultivation Tips: Moss-curled parsley thrives in full sun with good air circulation. It prefers rich, well-drained soil. When planting, sow 2-3 seeds per hole, and space plants 20-50 cm apart. As the plants grow, you can thin them out to allow more room for lush growth. Fertilize every three months and keep the soil consistently moist. While it enjoys some shade, too much can make the leaves tender and less robust. Excessive sun exposure may cause the plant to become tough and stunted.
Uses: Rich in essential minerals and vitamins, this variety is commonly used in European cuisine—especially in salads, soups, and sauces. The leaf extract can also be used in skincare products for its soothing properties. Additionally, it’s consumed as a vegetable. The root is often used in stews, while the seeds, leaves, and roots all have diuretic properties. One unique application is its use in rose gardens, where it helps strengthen roses and enhances their fragrance due to its natural aroma.
Moss-curled parsley not only adds flavor to dishes but also brings beauty and health benefits to gardens. Whether grown for culinary use or ornamental purposes, it's a versatile and valuable plant that deserves a place in any garden or kitchen.
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