Parsley – Petroselinum crispum
Parsley – Petroselinum crispum – is the most widely cultivated herb in Europe and is usually grown year round. Parsley , a biennial grows best in moist well drained soil in full sun. Parsley are hungry plants and require feeding throughout the growing season. Seeds take about 3-6 weeks to propagate and must be kept moist; as with all Apiaceae they dislike being moved so should be sown directly or into pots.
The most common groups of Parsley , are the curly leaved and the flat or Italian leaved, both are used in cooking, but have distinctive tastes. The flat leaved have a stronger flavour. And are used in many continental dishes.
A classic herb combination using parsley, chervil, chives and French tarragon usually added to egg dishes
A herb jelly that is great with meats. Other herbs can be used or a favourite combination
600ml boiling water
50g fresh parsley
60ml cider vinegar
600ml clear honey
84 g liquid pectin
Place parsley in a pan and add boiling water, leave to infuse for at least an hour. Add vinegar, and honey to pan and bring to boil on medium heat and liquid pectin and stir for one minute. Remove from heat and skim off any scum. Pour into sterile jars and place in a hot water bath