Parsley - Curley

  • Organic parsley seeds produce an aromatic herb growing up to 12-32 inches (30-80 cm) tall with bright green leaves and tiny, yellow-green flowers. Curly parsley, a.k.a. regular parsley, with its frilly edges, has a milder flavor than flat leaf parsley, and is mostly used to garnish savory dishes. The leaves have a fragrant, fresh, slightly spicy aroma and a tangy-sweet flavor. Parsley is the utmost popular herb in European, American and Middle Eastern kitchens. The biodegradable capsules contain non-GMO, certified organic seeds inside a mineral growth medium.
  • Almost every savory dish tastes better with a little chopped parsley either cooked in or sprinkled over the top. Parsley leaves are versatile and a popular ingredient in salads, soups, sauces, omelets, and stews. Curly leaf parsley is mainly used as a garnish – for its milder flavor than flat leaf parsley, but it can also be used as a seasoning Adding parsley to a stew doesn’t make the stew taste like parsley, but will make the stew taste more balanced. Parsley is one of the best known and most widely used of all culinary herbs and garnishes. The taste and nutritional value of this herb are best when it is used fresh and added to dishes just at last minute or before serving.
  • Our certified organic seeds are harvested from plants grown without synthetic fertilizers, insecticides, plant hormones or pesticides. Seed growers in Main, USA strictly adhere to the USDA's National Organic Standards Board (NOSB) organic gardening practices to provide us with the highest quality seeds.
  • Parsley is a species of genus Petroselinum in the family Apiaceae. This herb is native to central and southern Europe, in particular to the Mediterranean region, and now widely cultivated throughout the world. The ancient Greeks held parsley in high esteem, heroes and warriors were honored with parsley garlands—symbolizing joy and festivity. In some countries, the curly leaf variety is more popular than Italian parsley. One of the reasons is ancient preference, people oftentimes avoided flat leaf variety because it resembled fool's parsley, a poisonous weed.
  • Parsley is rich in iron, potassium, magnesium and vitamins B, K, A and C. The flavonoids in parsley—especially Apigenin — have been shown as powerful antioxidants that can help to reduces allergic reactions. Parsley is also an excellent source of folic acid (B9), one of the most important B vitamins. Tea made with fresh parsley leaves has been used for centuries to rid the kidneys, liver and bladder of debris and toxins.
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