Growing Parsley

Growing parsley (petroselinum crispum) in any garden is a must.

Don't limit parsley's uses to garnishing other foods - this versatile herb can be added to almost any dish.

Chewing a sprig after you eat can also clean and freshen your breath.

There are actually only two forms of parsley used as herbs: curly leaf and Italian, or flat leaf. Curly leaf parsley is often used as a garnish.

Another type of parsley is grown as a root vegetable, as with hamburg root parsley. This type of parsley produces much thicker roots than types cultivated for their leaves.

Description

Parsley is a biennial that is usually grown as an annual. It grows 8 to 12 inches tall in zones 5 to 9.

Flowers: Flat Queen-Anne's-lace-like umbels of tiny greenish yellow flowers that bloom in late spring of the second year of growth.

Leaves: Curly parsley has fine, ferny, curled and ruffled leaves that are held on long stems from the crown of the plant. The foliage of flat-leaved types resembles that of celery.

Flavor and fragrance: Parsley has a fresh, tangy flavor with an indertone of sweetness. Its fragrance is much like its flavor.

How To Grow

When to plant: Parsley seed is notorious for being slow to germinate. Start with plants, or try the seed pretreatment described in "Tips." Sow the seeds indoors in peat or newspaper pots eight to ten weeks before your last spring frost. Transplant seedlings to the garden one week before that date. Transplant carefully - injury to the taproot can cause the plants to flower and set seed prematurely.

Where to plant: Prefers full sun or filtered shade; tolerates shade.

Soil and fertility: Plant parsley in well-drained moist soil of high fertility.

Plant spacing: Space the plants 10 to 12 inches apart.

Pests: Parsleyworms, aphids, carrot weevils

Diseases: Crown rot

Harvesting

When to harvest: Harvest the leaves anytime after the plant has grown at least eight leaves.

How to harvest: Cut off the stems and leaves 1 inch above the crown of the plant.

Freezing: Freeze the leaves on a baking sheet, then store them in freezing containers.

Drying: Dry parsley in a dehydrator for the best flavor and color retention.

Uses

Cooking: Add fresh, frozen, or dried leaves to soups, stews, casseroles, vegetable dishes, and fish and poultry. Use fresh leaves in salads or as a garnish.

Cosmetic: In hair conditioners, parsley helps prevent dandruff and conditions dry hair.

Tips

Growing parsley from seed requires a little more work. Parsley seed is coated with a compound that inhibits germination. You can overcome this by soaking the seed overnight and then pouring it into a fine-mesh strainer. During the next two to three days, frequently pour cool water over it. At night, keep the seeds in a glass jar with a bit of water in it so they don't dry out.