Curly originated in Mediterranean. There have been two variations selected – root and leaf. Curly Parsley is characterized by fresh green leaves, with large amount of vitamin C, typical spicy scent, and diuretic effects on our body. It also stimulates appetite.
We sow it as soon as possible in the spring, as soon as soil conditions allow it. After germination, we hoe and sort it. Because it is a plant with a huge root, it is not necessary to use any fertilizer. If it outgrows, we perform mechanical mowing and mulching, so that new, fresh leaves can grow again. We harvest manually. After the harvest we transport it as quickly as possible to cold storage, so we can ship it fresh.
25 pots in a crate
flowpack 50 g, 100 g
Pasta with Green Sauce
Boil the pasta according to the instructions. Steam the green beans. Mix together parsley, basil, capers, and garlic. Mix it with oil and lemon juice; season it with salt and pepper. In a pan, dry roast some pine nuts. Mix the pasta with the beans and green sauce. Serve garnished with basil leaves, roasted nuts, and grated Parmesan cheese
300g of pasta, 200g of green beans, 200g of parsley leaves, 100g of basil, 1 tbsp. of capers, 2 cloves of garlic, 3 tbsps. of olive oil, juice from 1 lemon, 20g of Parmesan cheese, 20g of pine nuts
Garden Salad with Yogurt and Parsley
Wash and finely grind the carrots and parsley. Wash the curly parsley, drain and chop it finely. Mix the carrots and parsley with yogurt, season it with salt as needed and garnish with somecurly parsley.
3pcs of carrots, 3pcs of parsley, 4 cups of white yogurt, 1 bunch of curly parsley, sea salt