Parcel

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Family: Apiaceae

Countries: Afghanistan, Africa, Albania, Algeria, Asia, Austria, Azores, Belgium, Bulgaria, Canada, Canary Islands, Corsica, Cyprus, Denmark, England, Europe, France, Germany, Greece, Himalayas, Iran, Iraq, Ireland, Italy, Kazakhstan, Lebanon, Libya, Madeira, Middle East, Morocco, Netherlands, North America, Oman, Pakistan, Palestine, Poland, Portugal, Romania, Russia, Sardegna, Saudi Arabia, Scotland, Spain, Syria, Tadzhikistan, Turkey, Turkmenistan, Ukraine, United Kingdom, Uzbekistan, Wales, Yemen, Yugoslavia

‘Parcel’  or ‘Par-Cel’ is also known by the botanical name, Apium graveolens.  This is a hardy biennial plant that produces edible leaves with a strong flavour of celery; Parcel’s stems are edible too, but it is the pungent leaves that this plant is usually grown for.  The name of ‘Parcel’ was given because this edible plant has foliage that resembles parsley but when eaten it has the flavour of celery; so the plant’s common name is an amalgamation of the two names – ‘Parcel’.

I sowed my ‘Parcel’ seeds outside in my Vegepod in March.  If you’re growing ‘Parcel’ it is vital that you know that these seeds need light to germinate – scatter the seeds on the surface of the compost – gently press to ensure the seeds make contact with the soil (or peat-free compost) but don’t cover the seeds with any soil or compost or the seeds won’t germinate.

I raised my ‘Parcel’ seeds in my Vegepod.  At the time, my Vegepod was sited in a shaded position (crammed between a house wall and an evergreen hedge) that doesn’t receive any direct sunlight – tricky growing conditions for any plant, yet ‘Parcel’ thrived here – hurrah!  There’s no need to start ‘Parcel’ seeds off inside a greenhouse; sow outdoors from March until the end of April.

For more articles about edible gardening, please click here.

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