Parsley, Cilician (Organic)

Petroselinum crispum.

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.


Share your thoughts!

Let us know what you think...

What others are saying

There are no contributions yet.




Continue as a Guest

Don't have an account? Sign Up

Close Menu