Seed Tape Parsley 'Moskrul' - SeedPetroselinum crispum 'Moskrul'
Rich in flavour and full of vitamins and minerals!
Parsley 'Moskrul' (Petroselinum crispum var. crispum) has a compact growth with fine curly leaves. 'Moskrul' is very nutritious and a good source of iron, calcium, carotene and various vitamins. Length of the seed tape 7.5 m, easy to cut to the desired length.Show more
Show moreParsley seed tape needs no prior treatment therefore ready to use
How to SowSowing in the garden, preferably choose a partly shaded spot, April to end July (if in too much sunlight the plants will wither and will turn yellow). Loosen the soil with a fork to at least 30 cm. Draw a furrow 1 cm deep and label the row. Lay the seed tape and cut off at the correct length. Cover with 0.5 cm soil, press carefully down and sprinkle with water. Extra rows, 20 cm apart. The seeds will germinate in 28-35 days. Do not allow the seedlings to dry out.
Show moreWater extra in periods of drought throughout the summer and keep the bed free of weeds. This will help the parsley plants grow. The plant does not usually flower the first year but if it should shoot, you can of course delay flowering by removing the entire flower stem.
HarvestingPick your parsley by the base of the stem from the outer parts of the plant, leaving the centre of the plant to mature. Using scissors or a sharp knife is recommended - be careful when pinching out with finger and thumb as it is easy to pull the plant up. Do not pick too much from one plant. Harvest as long as the plant continues to makes new leaf and you will be able to pick from the same plant(s) for months on end.
Show moreOriginally from the regions around the Mediterranean, Parsley (Petroselinum crispum var. crispum) is a biennial plant that is actually, mostly grown as an annual as the plant tends to flower in year two. When winters are mild it is often possible to still harvest from the plant. Parsley is really good for you as the leaves contain lots of vitamin A and C and is known for purifying the blood.
How to useHaving harvested your parsley, it is best to take the curled leaf from the stems (the stems can certainly be used but they are somewhat tougher). Finley chop the leaves and add to your recipes. Use raw in salads and salsas too. Also a sprig of parsley makes a lovely garnish on soups and various dishes. Did you know that chewing parsley covers the smell of garlic on your breath?
Freeze small amounts of parsley, just big enough for one meal, by sprinkling chopped leaves into an ice cube form and freezing them into cubes. Transfer into a resealable plastic bag and you will always have some handy when working in the kitchen. You could also try drying it and then storing it in an airtight container.