Curly Parsley 'Frisé Vert Foncé' (Petroselinum crispum) - Seeds - Traditional variety from France
50 Seeds
€2,10
Skip to product information
Curly Parsley 'Frisé Vert Foncé' (Petroselinum crispum) - Seeds - Traditional variety from France
€2,10
Pickup available at Bei der Kirche 3
Usually ready in 24 hours
The curly parsley variety 'Frisé Vert Foncé' (translated: dark green curled), botanically *Petroselinum crispum*, is one of the most beautiful and aromatic representatives of classic culinary herbs. With its deep dark green, extremely densely curled leaves and its strong, spicy aroma, it is an absolute must for every herb garden. This traditional variety is characterized by its particularly compact, robust growth and is impressive not only as a culinary enrichment but also as an extremely decorative edging plant for vegetable and flower beds.
Scope of delivery: 50 / 200 seeds respectively
Sowing tips at a glance:
-
Pre-cultivation: Possible indoors on a bright windowsill from March; direct sowing outdoors from April to August
-
Sowing depth: Dark germinator! The seeds must be covered with about 1 to 2 cm of soil and pressed down lightly
-
Germination temperature: 12 to 20 degrees Celsius
-
Germination period: Parsley requires some patience; germination is often irregular and usually takes 3 to 4 weeks
-
Moisture: The seedbed must be kept meticulously and evenly moist throughout the long germination phase; drying out even once can interrupt the germination process
-
Plant spacing: When sowing directly, ensure a row spacing of about 20 to 25 cm; thin to 10 cm in the row later on
Growth form, location, and care:
Parsley grows as a biennial, very hardy herbaceous plant and reaches a height of about 25 to 30 cm. It develops a long, fleshy taproot. If it is to be cultivated in a container on a balcony or terrace, deep pots must be used. The ideal location is semi-shady to sunny, although a cooler, semi-shady spot is often preferred in midsummer. Deep, loose, and humus-rich soil that retains moisture well offers optimal growth conditions. However, waterlogging must be avoided at all costs. In the second year, the plant develops yellow-green umbelliferous flowers and subsequently loses its delicate aroma.
Harvesting and use:
The dark green leaves can be harvested continuously from late spring well into the winter. The outer, fully developed leaves should always be cut off near the base along with the stalk. The heart of the plant (the center) must remain intact so that it can continue to sprout steadily and bushily. 'Frisé Vert Foncé' is exceptionally rich in vitamin C and minerals. To avoid destroying the valuable, intensely spicy aroma, parsley should never be boiled. It should be finely chopped and sprinkled over soups, potato dishes, sauces, and salads only at the very end. Due to its dense curling, this variety is also the perfect, classic garnish for cold platters.
Origin:
The wild progenitor of parsley originally comes from the eastern Mediterranean region, where it grows primarily on rocky soil. Through centuries of cultivation in European monastery and cottage gardens, today's varieties were developed. 'Frisé Vert Foncé' is a proven, traditional French selection specifically bred for its particularly dark leaf color, fine curling, and high content of essential oils.