I almost forgot that along with my purple basil and pineapple sage–the two herbs I rely on most from my garden–I’m growing flat Italian parsley, which is “probably the most commonly used herb in the world!” (One day soon I’ll share with you a healthy and delicious pasta recipe that relies primarily on Italian parsley, roasted tomatoes, and cottage cheese.)
Native to the Mediterranean region, parsley grows best in well-drained soil that gets plenty of sun but is also partially in the shade, according to Bonnie Plants. I was worried that it’s being overshadowed by my giant beefsteak tomato plant, but now I think maybe that’s okay since it gives the parsley some relief from the glaring sun during the day. Although I’ve got my parsley nestled into my flower bed, Bonnie Plants notes that it’s also a great herb to grow in a pot during the cooler months.
Parsley’s “slightly peppery” taste is strongest when its leaves are a bright green, and I love the way it leaves its scent on my fingers after I handle its stalks. Great for a variety of dishes and “easy to chop, the nutritious flat leaves are high in iron and in vitamins A, C, and E,” according to Bonnie Plants. It is often used as a garnish, but it can also be used in pastas or stews. The Food Network website notes that, once you wash it and make sure it is completely free of remaining moisture, you can store Italian parsley in the refrigerator for up to a week.