Parsley is an herb that I grew up with. My mother used parsley in most of her cooking and it brings back fond memories. Did you know that parsley is the most widely used herb in both the US and Europe! One possible reason is that parsley leaves are high in nutrients including vitamins A, B and C. Read on to learn more about how to successfully grow parsley.
Parsley is a biennial herb that is a member of the carrot family. While it is a biennial, parsley is usually grown as an annual and pulled up at the end of the growing season. Flowers will not appear on parsley until the summer of its second season.
The flat leaf variety of parsley looks a lot like cilantro. Since I have both parsley and cilantro growing in my garden, I usually need to pick a leaf and smell the aroma to determine which plant is parsley and which is cilantro.
The two most common types of parsley are curled-leaf and flat leaf. Curled-leaf parsley is bright green and has fine-cut tightly curled leaves. Flat-leafed (Italian) parsley has fan-like lobed leaves that are lighter in color and have a stronger flavor. The flat-leafed variety is usually hardier than the curled-leaf variety. Parsley grows 12 to 15 inches tall with up to a 12-inch spread.
Fun Fact: Eating parsley acts as a breath freshener.
If a parsley farmer is sued, can they garnish his wages?
George Carlin
Curled Leaf Parsley
SUCCESSFULLY GROW PARSLEY
Parsley can either be started indoors from seed (8-10 weeks before the last frost) or directed seeded outdoors after danger of frost has passed. Parsley can be slow to germinate, and germination percentages may be lower than other herbs. The nice thing about parsley is that it may last into early winter in colder areas.
- Soak parsley seeds in hot water overnight prior to planting, you can soak for up to three days if you change the water each day.
- Parsley prefers a soil that is fertile, well-drained and amended with organic matter (e.g. the addition of compost and/or manures). Compost can be made at home or purchased from a garden center. For information on making compost at home, reference my blog titled “Recipes for Compost”. It is best to work compost into the soil in the fall for a spring planting.
- Plant in full sun.
- Follow the guidelines on the back of the seed package for planting depth and spacing. If you are direct seeding in the garden, dig a small trough and sprinkle in the seeds (plant twice as many seeds as you want plants to ensure you get number of plants you need). Cover lightly with soil and water. It is important to water well while seeds are germinating. It will take five or more days for the seeds to germinate. Plants mature in approximately five weeks. Once the seedlings are six inches tall and have their first true leaves, thin the plants to 8 inches apart. If you started the seeds indoors, transplant outside when the danger of frost has passed. For guidelines on starting seeds indoors, see my blog titled “The complete guide to starting seeds indoors“.
CARING FOR PARSLEY
- Young parsley seedlings should have one to two inches of mulch applied to help the soil retain moisture and discourage weeds.
- Don’t let the soil dry out during germination and while young plants are establishing. Established plants should be watered deeply once per week.
- Fertilizer plants once or twice during the growing season with an NKP “nitrogen, phosphorus, and potassium” of 1-1-1 and follow the directions on the label for application rate.
- Mulch the plants thickly as winter approaches to delay dieback or transplant the parsley to a container and take indoors.
- Parsley is a good companion for both roses and tomatoes.
PROBLEMS
Common insect pests for parsley include aphids, cabbage loopers, and flea beetles. Parsley can also be bothered by Septoria leaf spot, a fungal disease and Aster yellows a viral disease. If you suspect that something is wrong with your parsley, check with your Cooperative Extension for help in identifying and determining appropriate controls.
Parsley stem ready to harvest
HARVESTING AND STORAGE
Parsley can be harvested when the leaf stems have three segments. Harvest parsley by cutting the stems from the outer layer of the plant as needed. Cut no more than 2-3 stems from any plant.
The leaves can be used either fresh or can be dried for use in the future. Once harvested, there are a few things you can do with the leaves:
- Use fresh parsley leaves in recipes or as a garnish.
- Store the fresh parsley in the refrigerator for up to three days. Place the stems in water to keep the leaves fresh.
- Dry the parsley leaves for long term storage. Gather a bunch of parsley, secure the stems together with a rubber band and hang upside down to dry. Keep in a cool location for one-two weeks and the parsley should be dry. Once the parsley is dry, pinch the leaves between your fingers and let the dried leaves fall on a paper towel. I like putting the leaves through a food processor and then placing in an airtight jar. Dried parsley does not retain its flavor very well and should be used within one year.
- Fresh parsley can also be placed in the freezer and used as needed. Flavor is retained better with freezing.
Garden container with parsley, dill, cilantro and basil
PREPARING
Fresh parsley has the best flavor quality. Parsley leaves can be mixed in soups, stews, salad dressings and casseroles. Parsley can also be used as a garnish in meat and fish dishes due to its clean, mild taste. Here are a few suggestions:
- Add parsley at the end of cooking time to soups and sauces to perk up the taste. As I mentioned at the start of this article, my mother used parsley in this manner to provide fresh flavor and a nice appearance.
- Toss parsley with rice, noodles and other grains.
- Recipe: Turkey meatballs with herbs
Parsley seedling
RECOMMENDED CULTIVARS
Single Italian (60-80 days to maturity)
- Plain, flat, deeply cut dark green leaves with pronounced flavor.
BOTANICAL INFORMATION
Family: Apiaceae / Umbelliferae – Carrot family
Genus: Petroselinum
Species: P. crispum
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