He said: “So when you buy it, maybe from a supermarket in a pot which is full of maybe 20 to 30 little seedlings and it looks great, but when you’re growing them at home, raise each individual plant so it has the space to grow and can be this big.
“Then you can cut it four or five, six or seven times and get masses of leaves.
“We collect bunches of it because we treat them as large plants.”
Parsley is a flowering herb that’s often used in cuisine throughout Europe, the Middle East and America.
