Parsley is a hardy herb grown for its flavor, which is added to many dishes, as well as its use as a decorative garnish. Growing parsley also makes an attractive edging plant. Its curly, fern-like foliage is high in vitamins and the plant is rarely affected by the disease, though pests such as aphids, can occasionally present a problem.
Parsley is considered a biennial but is treated as an annual in cold climates. This herb can be grown in containers or out in the garden and is generally established through seeds.
This popular herb is used in sauces, salads, and especially soups, as it lessens the need for salt. Not only is parsley the perfect garnish, but it’s also good for you; it’s rich in iron and vitamins A and C.
Pinching off seedhead stalks as soon as they appear will help to retain its sweet flavor and extend the plant’s lifespan.
If you do allow seeds to set on some plants, not only will the winter birds appreciate the gesture, you’ll also have plenty of self-sown seedlings early the following spring – and these are easy to transplant.
Plants grown in protected areas (i.e. up against a wall or building with southern exposure) with a thick, dry mulch placed around the crowns will still produce new foliage in regions with cool winter temperatures.
Parsley seeds can be started indoors or out. While they can be sown directly in the garden as soon as the soil is manageable in spring, the best time when to plant parsley seeds is to sow them indoors about six weeks beforehand. This is typically due to its slow germination rate, which can take up to three weeks or more. As parsley seeds are quite small, there’s no need for covering them with soil. When planting parsley, simply sprinkle seeds on top of the soil and mist well with water.
- For a head start, plant seeds in individual pots indoors 10 to 12 weeks before the last spring frost. For better germination, you can soak the seeds overnight.
- Plant the seeds 3 to 4 weeks before the last spring frost because parsley is a slow starter. (The plants can handle the cold weather.) It can take up to 3 weeks for the plants to sprout.
- Plant the seeds in moist, rich soil about 6 to 8 inches apart. For thinner plants, plant about 6 to 10 inches apart. Try to pick an area that is weed-free; that way, you’ll be able to see the parsley sprouting after about 3 weeks.
- You can use a fluorescent light to help the seedlings grow. Make sure it remains at least two inches above the leaves at all times.
- To ensure the best growth, the soil should be around 70ºF.
- Plant parsley near asparagus, corn, and tomatoes in your garden.
CARE
- Be sure to water the seeds often while they germinate so that they don’t dry out.
- Throughout the summer, be sure to water the plants evenly.
PESTS/DISEASES
- Stem rot
- Leaf spots
- Black swallowtail larvae
- Carrot fly and celery fly larvae
How to Harvest and Storage
Leaves can be harvested when the stem they’re attached to has three distinct and separate segments. Cut them from the outside edges of the plant, leaving the inner growth to mature.
Fresh parsley will last longer in the fridge if the stalks are kept in a small container of water.
For long-term storage up to eight months, freezing retains the flavor better than drying – although neither method can replace the taste and texture of fresh.
You won’t be able to use frozen parsley as a garnish, but it’s quite acceptable for use in sauces, soups, and stews.
