Parsley is a lush plant growing up to a foot high in a beautiful rosette of green foliage.Try growing parsley plants as companions to annuals, perennials, and herbs in beds, containers, and window boxes.Plants make a nice seasonal edging and provide a striking contrast to colourful annuals, like yellow pansies or bright pink petunias.The edible green foliage is great to grow on its own, but is also a wonderful complement to flower beds and window boxes.Before planting, ensure your native soil is packed with nutrients by mixing in several inches of aged compost or other rich organic matter.These leafy herbs enjoy consistent moisture, so check soil regularly and water when the top inch becomes dry.When you see it send up a flower stalk, it's time to yank the plant because at this point the leaves will taste bitter.Parsley (along with dill and fennel) is a favorite food of the brightly striped parsleyworm caterpillar, which becomes the treasured black swallowtail butterfly.Harvest parsley by cutting the leafy stems from the base of the plant—this will also serve to make the plant grow back bushier.Add chopped parsley to a dish near the end of the cooking process or sprinkle it on vegetables or salads immediately before serving to keep the fresh flavour.Parsley is also a chief ingredient in bouquet garni.Get gardening info on the go with our free app, HOMEGROWN with Bonnie Plants. .

How to Grow Parsley, Indoors or Outside

Once a plant reaches full size, parsley needs 1 to 2 inches of rain or supplemental water per week to continue growing well.When parsley plants develop several sets of leaves, thin them (pull or snip out the extras with a scissors) so they stand 3 to 4 inches apart.However, these herbs may still grow spindly and weak because window glass decreases the amount of light the plants can receive.Curly leaf parsleys work well for cooking and add a gorgeous deep green dimension to ornamental flowerbeds.Flat leaf parsleys include Italian types that taste sweet and strong, with a flavor recommended for cooked dishes.Parsley can be quickly dried in just a few minutes in a warm 100 to 110 degree F oven; watch carefully so the leaves don't burn.When parsley leaves are completely dry, place them in a container, cover with an air-tight lid, and store them in a dark, cool location. .

Parsley: How to Plant, Grow, and Harvest Parsley Plants

After the first year, the leaves tend to become more bitter and tough, but the plant will gladly reseed itself in temperate zones. .

How to Grow Parsley

Common Name Parsley Botanical Name Petroselinum crispum Family Apiaceae Plant Type Herb, annual, biennial Size 9–12 in.Aim to keep the area free of weeds and other vigorous growers to avoid crowding out the parsley seedlings.Make sure to mark the spot to remember where your seeds are to avoid disrupting them, as parsley is slow to germinate.Parsley prefers full sun, meaning at least six hours of direct sunlight on most days, for optimal growth.Though not wholly necessary for its success, parsley can benefit from a bit of fertilization once or twice at the beginning of the growing season.Common varieties of curly parsley include 'Forest Green' and 'Extra Curled Dwarf', a fast-growing compact type.This group includes the standard type of parsley, which is easy to grow and attractive in the herb garden.Common varieties of curly parsley include 'Forest Green' and 'Extra Curled Dwarf', a fast-growing compact type.Flat-leaf parsley: This group includes varieties that have flat leaves and grow relatively tall—up to 36 inches.A popular cultivar is 'Titan', which is a compact plant with deep green serrated leaves.A popular cultivar is 'Titan', which is a compact plant with deep green serrated leaves.Japanese parsley: These are native to Japan and China and are evergreen herbs with a bitter flavor.Hang the leaves upside-down in a warm, shaded spot with good air flow to allow them to dry out.Growing parsley in pots is a good option if you don’t have garden space for it—or if you want to keep fresh herbs available over the winter.Unglazed clay is a good container material, as it will allow excess soil moisture to evaporate through its walls.However, you should trim off any broken stems that drag on the ground to avoid introducing pests and diseases to the plant.But it is an inexpensive way to create a new plant and one way to use up excess parsley stems you won’t consume.Stratify the seeds before planting by chilling them in the refrigerator and then soaking them overnight in warm water.As parsley doesn’t like its roots disturbed, it’s best to plant it in a container that will fit its mature size right from the start.If you’re starting seeds indoors, use biodegradable peat pots that can go directly into the ground or a larger container.If left to overwinter in warm climates, parsley will continue to grow and flower in its second year.Starting with quality, disease-free seeds and allowing the plants access to good air circulation can help prevent the onset and spread of disease.Parsley is a host plant for these butterflies, and the caterpillars will hatch and munch on the leaves, doing considerable damage. .

How to Grow Parsley in Your Home Herb Garden

Parsley’s culinary applications are extensive, and it offers many outstanding health properties with beneficial vitamins, minerals, volatile oils, and antioxidants.In classical antiquity, it was used by the Greeks in the victory wreaths they made for athletic competitions, and the Romans would include it in bridal sprays to ward off evil spirits.Seedheads left in place are appreciated by overwintering songbirds, and it’s one of the first plants chipmunks will forage under when they emerge from hibernation.It serves as an excellent companion herb for veggies and roses, and also makes an attractive, textured border plant.Plus, the aromatic greenery of the curly leaf variety is a striking addition when mixed with flowers in hanging baskets and planters.Parsley (Petroselinum crispum) is a biennial herb with bright green, lacy leaves that can be either tightly curled or flat.Native to southern Europe and the Mediterranean regions, it grows with a deep taproot and supporting secondary roots.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 a southern exposure) with a thick, dry mulch placed around the crowns will still produce new foliage in regions with cool winter temperatures.To enjoy its fresh taste all year, you can always bring a pot indoors during the cold season to sit on a sunny windowsill.Seeds can be planted outdoors in March or April, and again in late summer for early growth the next spring.As parsley is slow to germinate, often taking up to four weeks, soaking the seeds for 24 hours in lukewarm water will help to hasten sprouting.Finely minced, it makes a wonderful seasoning served over just picked, homegrown potatoes, salads, steamed veggies, egg dishes, tabouli, and much more.When used as a seasoning, it also reduces the need for salt – making it a valuable aid for those looking to lower their sodium intake.In the veggie patch, plant it near asparagus, bell peppers, members of the cabbage family, carrots, chives, corn, onions, peas, and tomatoes.gray mold) are the most frequent problems, and will appear in persistently wet soil that favors fungi and bacterial growth.If infected, remove damaged plants, thin to improve air circulation, and refrain from overhead watering.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.When frozen flat, leaves will melt almost instantly when added to your cooking, whereas cubes can take several minutes to thaw, and extra water dilutes the potency and flavor of the herb.Toasted pine nuts, grated parmesan, and a dash of salt and pepper make fine additions as well, but they aren’t necessary.Your herb mixture will be a lot more versatile if you keep it simple, for use in a huge variety of dishes (and you can always blend with additional ingredients after defrosting).To form a log, pack leaves tightly into the bottom of a freezer bag, then apply pressure and roll like you’re making sushi into a cylinder about 2 inches in diameter.If the block doesn’t pop out easily, run a dinner knife under hot water, then insert between the parsley and jar to dislodge.It also has several notable volatile oils, such as myristicin and limonene, as well as flavonoids including apiin, crisoeriol and luteolin.The chemo-protective volatile oils have shown promise in neutralizing certain carcinogens, like the benzopyrenes found in charcoal grill smoke.The antioxidant activity of the vitamins and flavonoids may play an important role in promoting and maintaining cardiovascular health.Parsley is a cooking classic, but we wouldn’t want to miss this opportunity to recommend a few recipes that highlight the bright flavor of this herb.The star ingredient in this vibrant green dressing, you’ll love the melding of flavors with fresh and grilled, caramelized vegetables.Chimichurri sauce is fragrant condiment from Argentinia that’s made with simple fresh ingredients right from the garden (or supermarket shelves).Kitty) is a simple way to feature the flavors of fresh herbs like parsley and chives, alliums like shallots, and bright citrus.Add a slice to your next pot of mashed potatoes, or pull some out of the freezer to serve with fresh baked bread.If you haven’t had homemade braciole, then you’re in for a treat – and fresh Italian flat leaf parsley is a key ingredient.This rolled meat dish, butterflied and pounded flank steak (in this iteration) with savory cold cuts, is stuffed with seasoned breadcrumbs and cheese, tied with kitchen string, and braised in a slow cooked tomato sauce.Plant Type: Biennial herb; grown as an annual Tolerance: Light frost Native to: Central and eastern Mediterranean Maintenance: Moderate Hardiness (USDA Zone): 5a to 9b Soil Type: Rich and loamy Season: Spring and summer Soil pH: 6.0-7.0 Exposure: Full to partial sun Soil Drainage: Well-draining Time to Maturity: 70 to 90 days Attracts: Swallowtail butterflies, and other pollinators Spacing: 1-2 inches Companion Planting: Asparagus, roses, and most food crops Planting Depth: 1/4 inch (seeds) Avoid Planting With: Lettuce and mint Height: 1 1/2 feet Family: Apiaceae Spread: Sprawling Genus: Petroselinum Water Needs: Moderate to high; 2-3 times per week Species:: crispum Common Pests: Rabbits, deer, armyworms, cutworms, parsley worm, carrot worm Common Disease: Crown and root rot, leaf spot, Botrytis blight.

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How to Plant, Grow, and Harvest Parsley

Parsley is a favorite of most Western cooks—used for its clean, fresh taste in sauces, salads, stuffings, and omelets.It’s commonly added at the end of cooking for its fresh peppery and tangy flavor.Best location: Grow parsley in the morning sun or partial shade in the afternoon.In hot summer regions, start parsley outdoors in the fall and let it grow on through the winter.Grow parsley in the morning sun or partial shade in the afternoon.In hot summer regions, start parsley outdoors in the fall and let it grow on through the winter.Sow parsley indoors in late winter or early spring 4 to 6 weeks before transplanting to the garden.Transplant parsley outdoors in mid to late spring after the soil has warmed to 50°F.Outdoor planting time: Sow parsley seed outdoors in spring after all danger of frost has passed and the soil is at least 50° Parsley is slow to germinate and emerge from the soil—usually 5 to 6 weeks after sowing.Planting depth: Sow parsley seed ¼ inch deep.Companion planting: Grow parsley with asparagus, sweet corn, peppers, and tomatoes.Parsley is said to repel asparagus beetles and reduces the number of carrot rust flies.It’s best to grow parsley apart from like family plants including carrots, celery, and parsnips to avoid cross-pollination.Feed parsley with liquid seaweed extracts two to three times during the growing season.Towards the end of the growing season, cut back plants to promote new growth.Towards the end of the growing season, cut back plants to promote new growth.Give leaves an occasional rinse to keep spider mites from infecting plants.Give leaves an occasional rinse to keep spider mites from infecting plants.At the end of the season, let parsley flower, and collect the seeds to replant next year.At the end of the season, let parsley flower, and collect the seeds to replant next year.How to harvest: Cut outer leaf stalks at the base for fresh foliage (let inner leaves continue to grow).Harvest parsley by cutting the leafy stems from the base of the plant—this will also serve to make the plant grow back bushier.Use first-year leaves with salads, sandwiches, eggs, vegetables, meats, soups, stews, roasts, sauces, and vinegar.Parsley tastes good with omelets, stews, vegetables, soups, eggs, sauces, rice, and pasta, also with fish, shellfish, meat, and poultry.Refrigeration: Store fresh parsley in a plastic bag in the refrigerator or sprinkle with water and wrap in a paper towel, or cut the ends and place stems upright in cold water.Store fresh parsley in a plastic bag in the refrigerator or sprinkle with water and wrap in a paper towel, or cut the ends and place stems upright in cold water.Dried parsley quickly loses flavor; freezing leaves may be a better alternative.Dried parsley quickly loses flavor; freezing leaves may be a better alternative.Storing: Dried parsley leaves should be kept in an airtight container away from light and moisture.Zones 5 to 9 Hardiness: Parsley can withstand frost but does not tolerate very hot weather; plants thrive in soil between 60°F and 65°.Parsley can withstand frost but does not tolerate very hot weather; plants thrive in soil between 60°F and 65° Plant form and size: Grows 12 to 20 inches tall in clumps of deep green foliage.White to yellowish-green flowers grow on flat clusters called umbels; flower stalks form in the second year growing to 24 inches high Bloom time: Blooms early to midsummer in the second year.Curly parsley leaves are tufted and finely cut with serrated or toothed edges and wrinkled surfaces.Individual leaves consist of a leafstalk, side branches, and several separate leaflets. .

Growing Parsley in Pots & Containers

It’s better to sow the seeds directly 1/4 – 1/8 inch deep in the desired containers as it doesn’t like much being transplanted.Flat Leaf Parsley–This variety has a more vibrant, stronger, and sweeter flavor than any other type of parsley, and that’s why it’s used more in cooking.It grows a little taller and lanky and needs a wider pot to sprawl out than the curly leaf parsley.If growing parsley as an annual, you can choose a small pot about 6-8 inches deep minimum.For growing parsley as a biennial crop, choose a rather large pot, at least 10 inches deep and wide similarly or more.For growing parsley in pots, choose a sunny or partially shaded location if you live in a cool or moderately warm climate.If you live in a hot climate, keep the plant in a spot that receives full to partial sun but shade in the afternoon.Water parsley regularly and evenly to keep the soil slightly moist but not overly wet all the time.Parsley worms, aphids, spider mites, and cutworms can affect this herb mostly, so keep an eye on them.The plant will survive at your average room temperature, and you’ll be able to harvest some leaves in winter if you keep the pot on a window that receives a few hours of direct sunlight daily.Ensure the indoor temperature remains warm in winter, above 50 F (10 C), and leaves are not touching the frosty windowpane, or this may damage the plant.In hotter areas (USDA Zone 10, 11), you can save your parsley plant from dying in summer.Just keep it in a cool and shady but bright spot where it receives only 3 to 5 hours of morning sunlight daily.These measures are important because the parsley plant hates the hot and humid weather and prefers a temperature below 90 F (33 C). .

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