Growing Parsley: Biennial Herb for Garnish, Flavor, and Nutrition

Parsley is a biennial with bright green, featherlike leaves, related to dill. Used in soups, sauces, salads—reduces salt need in soups. Perfect garnish, rich in iron and vitamins A and C.

Planting

• Head start: seeds in individual pots indoors 10–12 weeks before last frost. Soak overnight for better germination.
• Direct: 3–4 weeks before last frost (slow starter, handles cold). Up to 3 weeks to sprout.
• Moist, rich soil, 6–8 inches apart. Thinner: 6–10 inches. Weed-free area to see sprouts at ~3 weeks.
• Fluorescent light helps seedlings—keep 2 inches above leaves.
• Soil ~70°F best.
• Plant near asparagus, corn, tomatoes.

Care

• Water often during germination—don't dry out.
• Summer: water evenly.

Pests and Diseases

• Stem rot
• Leaf spots
• Black swallowtail larvae
• Carrot fly and celery fly larvae

Harvest and Storage

• Ready when leaf stems have 3 segments.
• Cut outer leaves as needed. Leave inner to mature.
• Fresh storage: leaf stalks in water, refrigerated.
• Dry: cut at base, hang in ventilated, shady, warm spot. Crumble dry, store airtight.
• Winter fresh: replant in pot, sunny window.

Recommended Varieties

• Flat-leaf – cooking (better flavor, easier than curly)
• Curly-leaf – pretty garnish

Wit & Wisdom

• Parsley infusion in bathwater soothes, cleanses.
• Surprised parsley's so healthy? Why you shouldn't leave parsley on the plate.