JAPANESE MITSUBA PARSLEY
Perennial, aromatic, exotic.
The Japanese parsley is perennial and tolerates light frosts. With its celery to carrot-like aroma, it goes well with soups and salads. You can also use the roots. The plant forms rosettes or a flat shoot with many leaves.
Sowing takes place directly outdoors from mid-March, but should be covered with foil or fleece in spring. Row spacing 10 – 15 cm, spacing in the row approx. 2.5 cm. A normal garden soil in a sunny location is stressed, if possible re-fertilize.
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