荷蘭芹 '大陸'

Tucked these seeds into a sunny herb bed three weeks ago and the little green shoots are already peeking through. The fact that parsley is a biennial means I'll get a long harvest window from this single sowing, which is perfect for my cooking.

These seeds germinated much faster than the last batch I tried, with sprouts appearing in under a week. The plants are already developing that rich, flat leaf shape that makes Continental parsley so useful in the kitchen.

I was pleasantly surprised by how vigorous the seedlings were after just a few weeks. This parsley adds a nice, fresh kick to my soups and salads. It's a reliable herb for any kitchen garden.