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Papalo Quinquina/ Papaloquelette.Porophyllum ruderale subsp. macrocephalum. Annual. Sometimes called quinquina. This cilantro substitute rarely flowers before our first killing frost so leaf production is constant. Can grow up to six feet tall. Flavor is a combination of cilantro, green pepper, cucumber, and citrus. Native from Texas to South America. Use leaves torn fresh in beans, or with tortillas and garlic.
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Par Cel.Apium graveolens. Biennial, hardy to -10°F. A cut and come again vegetable celery that looks and grows like a curly leaf parsley. All the flavor of celery but does not form large stalks.
It is unfortunate that parley is so often limited to decorating dinner plates. Tarragon and fennel are just as good for that purpose, but hardly anybody thinks of them as garnishes. Try parsley with asparagus, peas, potatoes, eggs beef, and goose. Or chew a leaf as a breath freshener.
There is a myth about parsley that it can't be transplanted successfully. This idea originated in times before nurseries sold plants in pots, and amongst gardeners who attempted to move plants sown directly in the garden. We have no trouble transplanting small seedlings into pots under the gentle conditions in a greenhouse, and you should have no trouble transplanting potted plants with their large, healthy root structure.
Parsley plants grow quickly and they can be cut for use when they are only a few inches high. Some summer shade will create a lushness unobtainable in full, drying summer sun. Cut stems often and remove old, yellowing leaves. Provide ample water to keep plants from wilting and fertilize with liquid or slow release nutrients.
When parsley over winters (or is chilled for 30 days by temperatures below 40°F), it sends up tall flower spikes, makes seed, and dies, as is the course for other biennials. Commercial producers, who favor long stiff stems over flavor, grow parsley plants as close as 4 inches apart, but giving plants 10 to 12 inches, especially for large varieties such as 'Giant Italian', makes some sense in the home garden where a long season of use will provide many harvests from a single large plant.
Parsley, Curly.Petroselinum crispum 'Forest Green'. Biennial. For the last few years, we have offered a variety called 'Unicurl'. Its finely curled, dark green leaves curve in rather than out, as do all the many other varieties, making it easy to clean leaves close to the ground. It is nicely flavored and decorative.
Parsley, Giant Italian.Petroselinum crispum var. neapolitanum. Biennial. This is the flat-leaved parsley called Prezzemolo gigante d'Italia in Italy. Ours is the true Catalogna cultivar, not to be confused with the more ordinary flat-leaved parsley. This parsley has large, flat leaves that look like celery and is accompanied by the finest flavor. Stems may be eaten like celery. Plants mature quickly and may reach 2 feet high.
Parsley, Japanese.Cryptotaenia japonica. Mitsuba, as the Japanese call it, is not a true parsley. In appearance it resembles a flat leafed Italian parsley. Its mild flavor is essential to many oriental dishes and it can be substituted wherever a recipe requires parsley. Unlike parsley, Mitsuba is a hardy perennial.
Passion Flower.Passiflora incarnata. Passionflower
Patchouli.Pogostemom cablin. Frost sensitive perennial. It does not need strong sunlight (it is often cultivated commercially under rubber trees) and can be grown easily indoors during winters. Height to 4 feet. Tiny white flowers are produced on spikes in late fall and winter.
Perilla, Green.Perilla frutescens. This Japanese annual, sometimes called "Beefsteak Plant" or "Shiso", is hardy to about 30°F. Height: 2 to 3 feet. Plants are colorful and decorative. Their large leaves are deeply toothed and carry an anise scent, creating a resemblance to basil for which they are often mistaken. They are used in a wide variety of dishes, including bean curd, tempura, and sushi. We carry both the green and purple varieties of Perilla.
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Perilla, Purple.Perilla frutescens. This Japanese annual, sometimes called "Beefsteak Plant" or "Shiso", is hardy to about 30°F. Plants grow to about 2 to 3 feet tall and are colorful and decorative. Their large leaves are deeply toothed and carry an anise scent, creating a resemblance to basil for which they are often mistaken. They are used in a wide variety of dishes, including bean curd, tempura, and sushi.
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