Parsley, Cilician (Organic)
A very rare and special parsley originally from a medieval kingdom located in what is present-day Syria and Turkey, and brought to North America via Cyprus. Cilician parsley has a more ferny leaf type, with an intense flavor that makes a great addition to any dish calling for parsley. Tolerates shade well, possibly preferring it. Some people think Cilician parsley may be a different species than the Italian flat-leaf or curly-leaf types, or possibly even a predecessor. The region of Cilicia has a long history of conflict and has been fought over by Greeks, Armenians, Syrians, Romans, and Turks. It is a cradle of agricultural biodiversity and a place few have heard of. We thank food writer William Woys Weaver for shedding light on this variety and piquing our interest, and to John Miller of the Old Schoolhouse Plantery in Brattleboro, Vermont, for sharing this great variety with us.
Sow in clusters indoors March through May after soaking seeds overnight. Transplant groups of three to 12” centers in fertile garden soil when plants are 3” tall. Keep well-watered and harvest leaves as needed. A great choice for winter gardens in our area.
Collect seeds from 15+ plants in their second year. Cut seedheads when seeds are dry, thresh by hand or by dancing, winnow to clean. Isolate from other flowering parsley (including root & curly parsley) by ¼ mile.
Betty (verified owner) –
Where did you grow this variety? Oregon
The Cilician parsley was prolific and unusual enough that someone tried to steal a couple of plants (but the roots broke). My plants had quite small leaves compared to Italian flat leaf. It has good flavor, but not that much more intense than the larger leafed variety, although the stems were as flavored as the leaf. The plants were long-lived, compact, and formed an attractive solid border. The Christmas snow in northwest Oregon may have finally done them in. They had the droops when seen on the 30th.
(0) (0) Watch Unwatch