With a more intense flavour than its curly leaved cousin, and just as versatile, this parsley is widely used in European cooking.
Best for cooking, since it can withstand heat and retain its flavour. It can be used for garnish and it adds a nice flavour to salads, sauces and soups.
Its succulent stems are also edible.
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How to Guide
Sow seed thinly in pre-watered shallow rows, and cover with a little soil. Allow about 30cm (12in) between rows. Thin seedlings to about 15cm (6in) apart when large enough to handle. Keep soil moist until seedlings are established.