Parsley: Growing Biennial Herbs 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; healthy—rich in iron, vitamins A and C.

Planting

• Head start: seeds in individual pots indoors 10–12 weeks before last frost. Soak overnight for better germination.
• Plant seeds 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.
• Best growth: soil ~70°F.
• Garden companions: near asparagus, corn, tomatoes.

Care

• Water seeds often during germination—don't let 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 in refrigerator.
• Drying: cut at base; hang in ventilated, shady, warm place. Once dry, crumble; store airtight.
• Winter fresh: replant in pot in sunny window.

Recommended Varieties

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

Wit & Wisdom

• Parsley infusion in bathwater soothes and cleanses.
• Surprised parsley's really good for you? Learn why not to leave it on the plate.