Friday, June 17, 2011
Coming next week in hilbarn boxes: pretty pots of native parsley (or sea celery) from Biz (pictured left) and Lindsay of Taz Wild in the beautiful Fingal Valley. The Nicolson family has specialised in Tasmanian natives for thirty years on their 2300 ha property situated at the foot of Ben Lomond, still snow-covered after recent heavy snowfalls. Biz says it's very similar to Italian (or continental parsley). So why aren't we all growing our own version, we thought. We picked up the pots this morning and checked out their range of other edible native plants including sea asparagus, salt bush and lemon boronia. We'll be experimenting with our cooking over the next few weeks so we can decide what we choose next from Biz for future hilbarn boxes. Let us know how you get on with your native parsley - or Apium Prostratum to be exact.