petroselinum crispum

Botanical Name: Petroselinum crispum
Family: Apiaceae (Carrot family)

What We're Growing:
We grow curly and flat-leaf parsley — fresh, vibrant, and nutrient-dense. This foundational herb grows generously and continuously when regularly harvested.

How We Use It:
We use parsley in nearly everything — from herby dressings and chimichurri to broths, grain bowls, and green juices. Its fresh, clean flavor balances richness and enhances mineral absorption.

Why It’s Good for You:
Parsley is rich in chlorophyll, vitamin C, vitamin K, and iron. It supports detoxification, kidney function, and healthy blood clotting.

As a gentle diuretic and circulatory stimulant, parsley has traditionally been used to support the urinary tract, freshen breath, and promote digestion — especially after heavy meals.

In the Garden:
Parsley thrives in cooler months and partial sun, and it’s slow to bolt compared to many greens. It makes an excellent companion plant and grows well in borders and containers.

Fun Fact:
In herbal medicine, parsley has been used to reduce water retention and stimulate kidney function, making it a classic “cleanse” herb in spring tonics.