Parsley, ‘Mersin’

(Petroselinum crispum) Mersin is the modern name of a city and province in Southeastern Turkey, with a history of human activity reaching back to 6300 BC. Being the southern outpost of one of the few passes through the Taurus mountain range, the area has been an important locus of cultural exchange between the Mediterranean lowlands and the Anatolian highlands, as well as military struggle and violence. Collected in 1948 near Mersin, which was then called Içel, by USDA plant breeder Jack Harlan and Turkish colleague Osman Tosun, this parsley has fine stems with delicate, fern-like leaves and a lighter flavor profile than Italian flat. When 6 parsley varieties were taste-tested in Portland, OR, Mersin was the overall favorite. The taster’s notes describe it as aromatic and floral up front, with a touch of celery seed pungency from the leaf through to the tender stems. If you love cooking the cuisines of the Middle East, you will be pleased with how this parsley works in your favorite dishes. Overwintered well in a harsh week of sub-20-degree lows without cover and displays upright growth with many tender stems.
75 days. UO

Packet: .5g (~175 seeds)

[split]

Growing Info

SOWING:

Sow 5-6 weeks before your last frost. 

Transplant out after your last frost. 

Note: Patience! Seeds may take up to 30 days to germinate. 

PLANTING DEPTH:

1/4″ 

SPACING:

12″ between plants and rows.

EMERGENCE:

10-30 days @ soil temp 60-70F

LIGHT:

Full sun to part shade. 

FERTILITY:

Moderate. Fertile and well-drained, evenly moist, loamy soil is preferred. Overwinters and produces best the following Spring in well-draining soil. 

ADDITIONAL NOTES:

Prefers cool weather and will bolt in the heat. 

Cut and come again!