Parsley

Parsley



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Parsley


Parsley is a biennial plant whose leaves can be used in the kitchen to flavor soups and sauces and in general as a condiment for many foods. It is a vegetable that does not fear the cold, so it can be planted already starting in March, in a humid and half-shaded place. Parsley prefers moist soils rich in nutrients and well drained. The seedlings should be placed at a distance of 10-15 cm from each other. Parsley is a plant that requires an abundant amount of water, so water it frequently especially in the hottest and dryest periods. Parsley leaves, whose smooth-leaf variety is very aromatic and rich in vitamins, are harvested all year round directly from the flower bed, bearing in mind that after flowering it loses its edibility. Furthermore, the parsley contains a poisonous substance, the apiol, with a low concentration: however it is advisable to consume it in not excessive quantities.
In winter the parsley plant can be covered with evergreen twigs, so that the leaves can be harvested even in winter.