Petroselinum crispum (parsley)

Japanese name: パセリ
Scientific name: Petroselinum crispum

[Overview]
A biennial or short-lived perennial 30–60 cm tall.
The whole plant is fragrant.
The stem is grooved and branches well.
Leaves are alternate, ternately compound, 2.5–5 cm long, slightly glossy on the surface and dark green.
Compound umbels on flower stalks 30–60 cm tall bear many yellowish green flowers about 2 mm across, with 5 petals.
The fruit is a fragrant capsule.

[History]
It was recorded in Greece in the 3rd–4th century BC, and in the Greek and Roman periods it was used as a medicine and a spice.
It was also eaten in ancient Egypt.
In Greece, it is said that winners of the Olympic games were given crowns made of parsley.
In Japan, it was first cultivated in Nagasaki at the beginning of the 18th century.

[Uses]
In addition to being used as a garnish, it contains many vitamins, so it has recently also been used as an aromatic vegetable.
It is also used medicinally.
In Japan, curly-leaved cultivars are widespread.

[Cultivation]
Propagate from seed.
It has a taproot and dislikes being transplanted, so sow directly or sow in pots and then transplant.
It prefers a cool climate; the optimum growing temperature is 15–20°C, growth worsens above 25°C, and the leaves wither at 28–30°C or higher.
It is tolerant of cold and can withstand temperatures down to about 5°C.
It prefers sun to partial shade and slightly moist, well-drained soil, and the leaves turn yellow if it dries out.
Water thoroughly when the soil surface dries.
In addition to base fertilizer, apply liquid fertilizer from spring to autumn.
If you are not collecting seed, pinch off the flower stalks early when they start to grow so that the plant does not become exhausted.
Soft rot can occur.

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