I may have gotten a bit carried away. My parsley is now so large that the leaves can now easily be used as a vegetable.
Normally you add parsley at the end of cooking, but my larger parsley holds up reasonably well to heat and can be added earlier during cooking. The roots are large enough to be roasted, and the leaf petioles can be used similar to celery - but taste far nicer.
My parsley gets even larger than this |
I only allow the larger plants to flower, and only collect seed from the absolute largest, that way any seedlings have a solid genetic base but still retain at least some degree of genetic diversity.
Each of the leaflets grow huge |
They get larger than this |
The craziest part of this story is that this isn't as large as parsley can get. With a little more selective pressure it will be even larger than this. I don't have the time or space to do anything too seriously, but even with modest selective pressure my plants are still getting larger every year.
"Giant Italian parsley" at the top, my parsley underneath |
If you are interested in growing ridiculously large parsley I will probably offer seed for sale through my for sale page. Just keep in mind if you do buy this seed that it does not grow true to type and a very small percentage will be large but not all that impressively sized.
Have you heard of or grown Cilician parsley before?
ReplyDeleteHello.
DeleteI had never heard of Cilician parsley before. I googled it, and it sounds intriguing. Apparently it tastes noticeably different to regular parsley. The photos I saw looked a lot like coriander, which is fun.
In Australia, Midsummer Herbs seems to be the only place who sell it. They sell some really great plants. I am not sure if I have the time or space to grow any right now, but I should try to get hold of one some day.