SAFLAX Garden in the Bag - Organic - Moss and 50 similar items

SAFLAX Garden in the Bag - Organic - Moss Curled Parsley - 800 seeds - With cultivation substrate in an easy to handle stand up bag. - Petroselinum crispum Main herb not only in German cuisine Create the perfect environment for a successful cultivation process. Garden in the Bag provides the nurturing substrate in the practical standup bag. Just add water and watch as the dried, light block produces abundant cultivation substrate for your seeds in just a few minutes. Moss Curled Parsley is a biennial cultivated plant. With ideal local conditions it can also be perennial, but in that case it cant be used as a spice plant anymore since after blooming the second year it will develop only few leaves that also contain too much toxic apiol. Moss Curled Parsley is an ingredient for the famous German Green Sauce. In the kitchen: Moss Curled Parsley in the garden is best harvested early in mid-morning with the morning dew gone, as this is the time when the herbs are most aromatic. Only pick as much Parsley as you actually need at the time since the leaves dont last for long. Cut the stems close to the bottom rather than just plucking the leaves. Never cut off the heartleaf at the thicker stem, as without the heartleaf the plant will die off. Beware: the seeds and flowers of the plant are inedible and even considered to be poisonous. After blooming also the leaves arent good to eat anymore. Parsley is suited for potatoes, vegetables, soups, sauces and dressings. In the Turkish cuisine almost all cold dishes and roasted meat are garnished with Parsley. Along with mint and wheat semolina, it is also the main ingredient for Lebanese Taboul Salad. You can also make a soup out of Parsley by cooking the herb in a vegetable stock and pureing. It is best to use Parsley always fresh cut and add it only at the end of the cooking process to the dish, as Parsley looses its aromatic flavour and the healthy substances when it is cooked. Natural Location: Growing wild, Parsley originated in the Mediterranean region. Cultivation: Propagation is ideally done starting from February at a sunny place indoors. Water the hard seeds for about 24 hours with lukewarm water to stimulate germination. Place the seeds 1-2 cm deep into moist coconut substrate or organic herb substrate. Place: The plant needs the sun, warmth and a wind-sheltered place to produce its full aroma. Care: Keep the soil always moist, but not wet. Water your plant as soon as the top layer of the earth has dried out. Fertilize the plant either very modest with compost or organic fertilizer for herbs, or dont fertilize at all. During Winter: Even though Parsley is a biennial plant, its leaves are much more aromatic in the first year. Therefore, we recommend to sow new seeds every year.