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Chervil, French Parsley, Curled


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$2.49

 Also known as French parsley, chervil is a cool season herb with a mildly sweet flavor that is a cross between parsley and tarragon. Along with parsley, tarragon, and chives, chervil is one of the herbs commonly used to make fines herbs, a delicate herb blend that is used extensively in French cooking. Plants thrive in cool weather and therefore are best suited for early spring or fall planting. Annual. 60 days to harvest. 

Darki Moss Curled Parsley - [ Seed2Go - Canada ] - V-MCP - Herb Seeds
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Darki Moss Curled Parsley


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$2.49

Early maturing variety. The vegetation period from germination to technical ripeness is 60-65 days. Rosette leaves Average height, is very dense. The leaves are large, dark green color, strongly corrugated, attractive appearance. The variety is valued for its intense regrowth after cutting the green mass. It is grown in the open field, in the film shelters and at home. Used for fresh consumption, and dried for processing of food.

Type Parsley
Family Herb Family
Temperature Soil  
Temperature Daytime  
Temperature Evening  
Lighting Full, 6-8 Hous Per Day
Water Light, 3 Gallons / Week
Maturity Long, 70-90 Days
PH Neutral  
Zones  
Plant Placement 4 Plants, 4 Per Row
Roman Coriander Cumin - [ Garden Seeds, Seed2Go.ca] - VG-HC - Cumin
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Roman Coriander Cumin


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$2.49

Native to the Mediterranean region, Roman Coriander is also known as Black Seed, Black Cumin, and Nutmeg Flower. Seeds have been used medicinally for millennia and were found in King Tut’s tomb. Ground seeds have a peppery flavor with a hint of oregano and are used as a spice throughout the Middle East and the Mediterranean. Most/full sun. 12-18 inches. 

Italian Giant Parsley, Gigante Di Napoli Italia, Large Leaf Herb


In Stock
$2.49

Gigante Di Napoli/ Italian Giant: Plant has an upright habit with medium cover. Plant will grow 22 – 24 cm (8-9in) long. Plant is uniformed and cylindrical with deep green and light green mottling 

Stronger taste than curly parsley. Superb flavour! A high yielding parsley producing flat, dark green leaves of excellent flavour.
Ideal for use in salads or cooking.

At first glimpse, Gigante resembles rangy, wild-looking celery! The deeply-indented leaves form an unexpectedly large, open plant growing to 3’ tall. Gigante is an obvious favorite of Italian cooks, since flat-leaved parsley is vital to their cuisine. These sweet, intensely-flavored leaves are most prized and central to almost every pasta sauce. Gigante is also perfect for gremolata, another savory Italian mixture used in Osso Buco, rice dishes or rubbed under the skin of fowl before roasting - try it! Combine the zest of three to four lemons, 1/3 to 1/2 cup chopped Gigante parsley, 1 minced garlic clove and 1 shallot. Using a sharp blade, chop everything together until finely minced and use immediately.

Cut leaves, just before use, in soups, carrots or garnish.

Type Parsley
Family Herb Family
Temperature Soil  
Temperature Daytime  
Temperature Evening  
Lighting Full, 6-8 Hous Per Day
Water Light, 3 Gallons / Week
Maturity Long, 70-90 Days
PH Neutral  
Zones  
Plant Placement 4 Plants, 4 Per Row

Japanese Parsley, East Asian Wild Parsley, San Ye Qin


In Stock
$2.99

Cryptotaenia japonica, also called East Asian wildparsley, Japanese cryptotaenia, Japanese honewort, white chervil mitsuba, Japanese wild parsley, stone parsley, honeywort, san ip, trefoil, and san ye qin is a plant species native to Japan, Korea, and China

Cryptotaenia japonica is raised as a seasoning (similar to angelica). Like parsley, the flavor is clean and refreshing with a slightly bitter taste which some describe as celery-like. The sprouts are used in salads and soup.[citation needed]

Cryptotaenia japonica is raised as a seasoning (similar to angelica). Like parsley, the flavor is clean and refreshing with a slightly bitter taste which some describe as celery-like. The sprouts are used in salads and soup. In Japan, it is commonly used as a garnish in soups or atop entrees or as a sushi ingredient.