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Parsley Frise Vert Fonce


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Pretty and versatile, mild tasting, fine curled leaves
    A tightly curled, dark green variety, with long stalks to help keep the leaves off the ground and free from grit and soil. A robustly flavoured herb, it is often used in a Persillade’, sauces, soups, salads or as a garnish.
  • A taste of France
  • Exciting and delicious varieties
  • salads, soups, sauce, stuffing, garnish
  • Plant Attributes

    • Position: Semi Shade
    • Suitable Climate Zone(s):
      • Tropical
      • Subtropical
      • Arid
      • Temperate
      • Cool
    • Flowering Time(s): Spring, Autumn
    • Plant Type: Edibles

    Availability Table

    • Season Chart:
      • Jan
      • Feb
      • Mar
      • Apr
      • May
      • Jun
      • Jul
      • Aug
      • Sep
      • Oct
      • Nov
      • Dec
      • NSW/ACT
      • VIC
      • QLD
      • WA
      • SA
      • TAS

    General Precautions

    Not suitable for children under 3 years of age, contains small parts. Adult supervision required.

    Sizes/Options Available

    1000 Seeds

    General Retail Stockists

    Bunnings Warehouse and Independent Garden Retailers

    How to use

    1. Rinse the mussels well under cold water. Pick them over, pulling off any beards and discarding any mussels that are broken or gaping open.
    2. In a large pot with a lid, heat the oil and butter over medium heat. Add the garlic and spring onions and cook until fragrant and soft but not coloured, 3 to 5 minutes.
    3. Add the mussels, wine, and half of the parsley. Increase the heat to high, and cover the pan. After 2 minutes, remove the lid and toss the mussels well with a large spoon.
    4. Cover the pot again and cook until the mussels have opened wide, another 3 to 4 minutes.
    5. Add the remaining parsley, give the mussels a final toss, and divide the mussels and the broth among bowls. Serve with bread and lemon.