Petroselinum crispum Deep green curled leaves with strong parsley flavour.

Sown the seeds thinly in rows 20cm apart, in spring, and barely cover with soil. The seed can be slow to emerge and may be better sown on a warm windowsill and planted out later. Harvest the leaves when big enough to use. Dry the leaves in thin layers in a warm dry place. When dry enough to crumble they can be stored in an airtight container. Parsley also freezes well. Parsley is biennial and will go to seed in the second year. A second sowing in August will provide a winter supply.