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Growing and Selling Fresh-Cut Herbs
Growing & Selling  
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Author Bio Biographical statement from the author of Growing and Selling Fresh Cut Herbs.

Sandie is a speaker
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Learn how to grow
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Growing and Selling
Fresh-Cut Herbs

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Herb of the Month


Parsley, flat leaf or Italian
Petroselinum crispum neapolitanum
To 12 inches

     Everyone must be familiar with the common curly parsley (Petroselinum crispum crispum). For many years it has been used as a plate garnish in restaurants and it is found in most supermarket produce sections next to lettuce and other greens. This fact speaks volumes about its popularity with cooks and chefs all over the world, not only as a garnish but also as a flavoring ingredient.
     Italian, sometimes called flat leaf, parsley has a more pronounced flavor and is more in demand as a cooking ingredient by Chefs. It is gaining favor with home gardeners and cooks as well.
     Both curly and flat leaf parsley are flavor blenders; that is, they are most often used in combination with other herbs. Sometimes they are used alone and chopped finely and sprinkled on food to add color without altering the flavor.
     Both parsley types are easy to grow but starting the plants from seed may be a bit tricky. They germinate easily but may take up to 3 weeks to sprout and the seeds must be kept uniformly moist until germination occurs. Covering the pot or flat with plastic until the seeds germinate makes this task easier. Be sure to lift the plastic daily (after the first week or so) to check for germination. Remove the plastic just as soon as the first seed germinates.
     There are many varieties of parsley seed available today. Look for curly types labeled "triple curled". Avoid both types of parsley that are dwarf or compact because both are closer to the ground and become soiled easier. This is especially problematic with curly parsley as soil can become imbedded within the leaves and be quite hard to clean out. Look for types that have long stems, deep color and resistance to bleaching or yellow leaves.

     Parsley is covered in more detail in Chapter 22 of Growing and Selling Fresh-Cut Herbs by Sandie Shores.
     Click here to see a preview of the Table of Contents for Growing and Selling Fresh-Cut Herbs.
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The comprehensive revised edition of Growing and Selling Fresh-Cut Herbs is available from author, most internet booksellers, bookstores, and in libraries.  It can be ordered from the distributor, Independent Publishers Group

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