Parsley Italian

Italian parsley has a higher concentration of essential oils than curly parsley, which gives it a robust peppery flavour. It is an important component of a bouquet garni, and perfect for taming spicy dishes and garlic. High in vitamins and minerals.

CAN BE USED IN:

SALADS – SOUPS – STEWS – CASSEROLES – SAUCES

SOWING DIRECTIONS

When
Spring to Autumn.
Where
Direct where they are to grow in the garden or in pots in full sun or semi shade.
How Sow
Sow seeds 5mm (¼in) deep. Cover lightly with fine soil. Firm gently and keep moist. Seedlings appear in 21-28 days.
Care
Thin out to 15cm (6in) apart. Water well.
Harvest
As you need.
Sow:
-Summer
Harvest:
As you need.
Soil type:
-well cultivated

Availability: In stock

$4.35

Broad Beans with Parsley & Garlic

Ingredients

  • 1kg broad beans, shelled 
  • 1/2 teaspoon salt 
  • 1 tablespoon olive oil 
  • 1/4 cup yellow onion, finely chopped 
  • 1 clove garlic, minced 
  • 1/2 cup vegetable stock, chicken stock or broth 
  • 1/4 teaspoon freshly ground black pepper 
  • 1 tablespoon fresh Italian parsley

Instructions

  1. Bring a large saucepan of water to boil. Add the broad beans and 1/4 teaspoon of the salt and cook for 2 minutes. Drain and rinse immediately with cold water. To remove the skins, pinch each bean on the side opposite where it was attached to the pod; the bean should slip easily from the skin. Remove and discard the outer skins. Set the beans aside.
  2. In large sauce pan sauté the onion in oil until soft and lightly golden, about 6 minutes. Add the garlic and sauté for 30 seconds; don't let the garlic brown. Add the broad beans and stock and bring to a boil. Reduce the heat to low, cover and simmer, shaking the pan gently from time to time, until the beans are tender, about 15 minutes.
  3. Season with the remaining 1/4 teaspoon salt and the pepper. Sprinkle with the parsley and serve immediately.