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Italian Parsley planted fall 2005 survived winter cold, summer heat shaded by tomato plants, came back strong 2006 fall, and we have harvested for personal and restaurant until late April this year.
Going to seed now. Had not ever allowed to grow more than one season before.
The seed sprays are like dill. AND the very young ones have the most wonderful intense flavor.
Harvesting them nightly and using them in almost everything. Added to tacos, baked chicken, etc.
Now I wish I had planted last fall again. Will have to plow up some more land and keep the rotation working.
Has anyone else tried this?
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