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Parsley is a commonly grown culinary and medicinal herb that is often used as a domestic medicine. The fresh leaves are highly nutritious and can be considered a natural vitamin and mineral supplement in their own right. 

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The plants prime use is as a diuretic where it is effective in ridding the body of stones and in treating jaundice, dropsy, cystitis etc.

It is also a good detoxifier, helping the body to get rid of toxins via the urine and therefore helping in the treatment of a wide range of diseases such as rheumatism.

Day to Maturity: 70 days

Pack Size: 50/550 Seeds

Parsley Seeds

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We’re all familiar with parsley, often used as a garnish on our favorite dishes. But its usefulness goes far beyond visual appeal on a plate! 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.

At one time, it was thought to be a symbol of death, and was used as a funeral herb (Seeds). Conversely, on a Seder plate at Passover, it’s used as a springtime symbol of life’s perpetual renewal. 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.

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Plus, the aromatic greenery of the curly leaf variety is a striking addition when mixed with flowers in hanging baskets and planters. To enjoy parsley’s many benefits and applications, let’s look at the best growing conditions, how to use it as a companion plant, kitchen use and storage, and much more! Parsley (Petroselinum crispum) is a biennial herb with bright green, lacy leaves that can be either tightly curled or flat.

This taproot makes it impractical to propagate through division, but it is easily grown from seed. growfoodguide. Being a biennial, the sweetest, most flavorful leaves are produced in the first year. In the second year of growth, the flavor will decline somewhat as it prepares to set seeds. Parsley plants have a single taproot, which makes it impractical to propagate through division.

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.

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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. Direct sow outdoors in early spring, or once the soil has warmed up, ideally around 70°F.

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Photo by Lorna King. 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. You may also start seeds indoors 8-12 weeks before the last frost. Parsley prefers soil enriched with plenty of organic material, such as compost and well-rotted manure.

Sow seeds 1 inch apart at a depth of ¼ inch, and keep the soil moist for the entire growing season. Thin to 6 inches apart when the second set of true leaves has emerged. Click here. Fertilizers should have an N-P-K (nitrogen-phosphorous-potassium) ratio of 1-1-1, or you may use a foliage formula of 3-1-2 or 5-1-1.

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Fish fertilizer with a 5-1-1 formula is a good choice for leafy green veggies and herbs. Alaska fish emulsion fertilizer, one of our favorites, is . Seeds can be collected in late summer, and stored in a dry, cool location. Two main cultivar groups are available for home gardens. Curly leaf parsley (P -

It also has a distinctive appearance when used in the garden as a companion plant, or mixed with flowers. Flat leaf or Italian parsley (P. crispum neapolitanum) is more often used for cooking. It has a deeper flavor, and is easier to handle on the cutting board. This flavorful herb is widely used in sauces, salad dressings, soups, and stuffing.

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Even if you have parsley in your landscape, it’s a good idea to have a pot of the herb near the kitchen. Photo by Lorna King. Finely minced, it makes a wonderful seasoning served over , 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.

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Photo by Lorna Kring. In , plant it near , , , , , , , , and . It will enhance that flavor of many veggies, and its volatile oils act as a natural pest repellent. But keep it away from . From the , parsley’s cousins include anise, , carrot, , , , and – and it’s susceptible to the same problems that bother carrots and celery.

Crown and root rot, leaf spot, and Botrytis blight (a.k.a. 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. Use a drip line instead.

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Ensure your garden soil or planters have adequate drainage to prevent soggy soil conditions, and look for disease resistant varieties in areas with high humidity. 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.

Photo by Lorna King. 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.

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Remove the stems. Pack leaves flat into a freezer bag. Then squeeze out the excess air and seal. Freeze parsley in a single layer for quick thawing. Photo by Lorna King. gardening. When you need some, just break or cut off as much as you want and return the rest to the freezer.

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. Mince the leaves finely, alone or with other . Add some minced garlic, then blend in a bit of healthy oil.

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Roll up the bag, squeezing out the excess air as you go. Seal and secure your herb log with a couple of elastic bands (Read more). When you need some parsley, simply slice off a round or two, then return to the freezer. Pack leaves tightly into small, wide-mouth jars, seal, and freeze.

If the block doesn’t pop out easily, run a dinner knife under hot water, then insert between the parsley and jar to dislodge. In order for the frozen block to pop out easily, it’s important to use wide-mouth jars. I like these 5.4-ounce mini mold jars from Weck, .Tulip jars, or those with shoulders, will prevent a frozen block from slipping out.

Leave the stems in place and tie them into small bundles with kitchen twine. Hang upside down in a well-ventilated area with moderate temperatures, out of direct sunlight. When the bundles are completely dry, crumble in a brown paper bag or on butcher paper, then store in airtight containers. Parsley has excellent levels of vitamin C and K, and it is a good source of vitamin A.

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Collect parsley seeds in late summer. Photo by Lorna King. Keep in mind, however, that herbs are usually eaten in very small quantities. Eating the garnish you might have previously tossed won’t meet your vitamin requirements for the day. It also has several notable volatile oils, such as myristicin and limonene, as well as flavonoids including apiin, crisoeriol and luteolin.

This makes parsley a smart addition to marinades for meat and poultry before they go on a charcoal grill. The antioxidant activity of the vitamins and flavonoids may play an important role in promoting and maintaining cardiovascular health. They may also provide protection against chronic inflammation and related diseases like arthritis.

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. Photo by Kendall Vanderslice.

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Chimichurri sauce is fragrant condiment from Argentinia that’s made with simple fresh ingredients right from the garden (or supermarket shelves). This quick and easy herb-filled sauce is often used in Argentinian grilling; either as a sauce or marinade and usually is served with beef but can also be paired with chicken or fish.

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Photo by Lauren Pariseau © Hunger Thirst Play. Used with permission. Lauren Pariseau teaches us how to make it. 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.

crispum Pests & Diseases: Rabbits, deer, armyworms, cutworms, parsley worm, carrot worm, crown and root rot, leaf spot, and Botrytis blight Parsley brings so many benefits to the table. Isn’t it time to start adding it to your garden, too? Curly leaf parsley makes a striking accent plant in the landscape.

Bountiful in culinary applications, it’s also easy to grow, and beneficial to other plants. It makes a smashing accent in containers, and contributes to our good health as well. Use it fresh and freeze your surplus, or bring a pot indoors for a year-round supply. Read more. And don’t forget to leave some seeds in place for seedlings next spring – and for the birds to enjoy over winter! What are your favorite ways to use parsley in the garden and kitchen? Leave us a note in the comments below! And don’t forget to check out some such as: Recipe photos used with permission.

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ALL RIGHTS RESERVED (grow organic vegetables). See our TOS for more details. Originally published on May 5th, 2017. Last updated April 19, 2020. Uncredited photos via Shutterstock. With additional writing and editing by Allison Sidhu and Mike Quinn. The staff at Gardener’s Path are not medical professionals and this article should not be construed as medical advice intended to assess, diagnose, prescribe, or promise cure.

Always consult with a medical professional before changing your diet or using plant-based remedies or supplements for health and wellness. A writer, artist, and entrepreneur, Lorna is also a long-time gardener who got hooked on organic and natural gardening methods at an early age. These days, her vegetable garden is smaller to make room for decorative landscapes filled with color, fragrance, art, and hidden treasures.

The two most common types of parsley are curly-leaf and flat-leaf. Curly-leaf parsley (Image 1) has a mild flavor and a crinkly texture that's great in salads. Flat-leaf parsley (Image 2), also called Italian parsley, has flat serrated leaves and a flavor that is preferred by many cooks. Both types are cultivated the same way.

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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. growfoodguide. Promote prolific leaf production by regularly feeding with a water-soluble plant food.

Never cut more than one-third of the plant at a single time. Parsley is an annual in the North, growing from spring until freezing weather. In milder climates, it is frost-proof and lives through winter. The second spring after planting, the plant blooms, goes to seed, and then finally gives out.

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Plant in the spring (or in fall in zones 7 and warmer). Normal winters in the South and Southwest provide wonderful growing conditions for parsley and many gardeners use it in pots and flower beds as a green foliage filler with pansies and violas for winter. For the summer, Italian flat-leafed parsley is a bit more heat tolerant than curly parsley.

Improve the quality of the soil by mixing in some aged compost-enriched Miracle-Gro® Performance Organics® All Purpose In-Ground Soil with the top layer of existing soil before planting. Or, if you prefer to grow parsley in pots, fill them with Miracle-Gro® Performance Organics® All Purpose Container Mix. It also contains nutrient-filled aged compost, but is lighter and fluffier than in-ground soil—just right for pots.

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Not only does it feed your plants, but it also feeds the valuable microbes in the soil that help those plants take up all the nutrition they need. Keep the soil moist by watering thoroughly whenever the top inch is dry. To help keep roots cool and moist, mulch around the plant, but don’t cover the crown of the plant or the plant will risk getting rot.

To grow parsley year-round no matter where you live, you can also grow it indoors, either in pots in a sunny window or in a water-based (aka hydroponic) growing system. A unit like the Miracle-Gro® Twelve™ Indoor Growing System is a great choice—it’s simple to use (even if you’ve never grown in water before), provides the plant with a truly nurturing growing environment, and has a sleek, modern look.

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To harvest the entire plant, bunch the stalks together and cut them off with a pair of sharp scissors or a knife. A hardy biennial which can be harvested all year round with winter protection. Flat-leaf and French parsley are the two most common varieties. The leaves and stems are used as garnish in salads and as a condiment.

In fact it's been known for thousands of years for its excellent flavor and versatility. Add chopped parsley to buttered potatoes and veggies; toss it on a sliced tomato salad along with a pinch of basil. Parsley is also a natural breath freshener, as well as an excellent source of vitamin C, calcium and iron.

It tolerates heat, but very hot weather will make the plant go to seed. An ideal herb for container growing, it normally grows to a height of 1'. It also does well as a houseplant; some gardeners bring parsley in from the garden in fall and let it winter in a bright window.

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Don't fertilize before planting. Start seeds indoors six weeks before the average date of last frost. For transplants, set out two to three weeks before your average date of last frost. Plant it from seed; they take a long time to germinate, but you can speed up the process by soaking them in warm water overnight before planting.

Thin the seedlings to 12 to 18 inches apart when they're growing strongly (Seeds). Parsley is fairly easy to care for. The most important thing is to keep the soil moderately moist; parsley needs a regular supply of water to keep producing new leaves. Fertilizing the soil is not necessary for parsley to grow well.

The flower stalk shoots up taller than the leaves, and the leaves on it are much smaller than the surrounding leaves. A biennial plant treated as an annual, growing to a height of 1 1/2 feet. It has finely divided, fern-like leaves that are either flat (Italian) or curly, depending on variety.

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Store dried parsley in an airtight container kept in a cool, dark, dry place. You can dry most herbs by tying them in small bundles and hanging them up with a string. Hang them upside down to dry. When completely dry, remove stems and put in jars. They will keep all winter and beyond.

MethodTaste FreshExcellent; cuttings last 2-7 days in the refrigerator DriedFair FrozenGood Parsley is ready to cut or harvest in about 70 to 90 days after planting. A 10-foot row of parsley will keep you and all your neighbors well supplied. Harvest parsley leaves any time during the growing season; cut them off at the base of the plant.

Otherwise it will die back in the winter, and would be best to harvest before winter fully sets in. Parsley will generally retain its rich color until early winter. To harvest or cut parsley leaves, cut the stems off at the bottom of the plant. If you only want a few leaves, it is reccomened that you pick leaves from the outside.

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Many gardeners harvest the entire parsley plant in fall and dry it; you can also bring the whole plant inside for the winter, and make it a houseplant. Parsley lends itself well to freezing and drying. Store the dried leaves in an airtight container. The parsley caterpillar is the only pest you're likely to have to contend with.

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Gardeners who want to learn about growing parsley include anyone desiring to add a good-looking herb to their garden, the cooks who adore fresh herbs, and people who like parsley for its health benefits. This plant is a triple threat - beautiful, tasty, and beneficial - Before you can learn how to grow parsley, you must first get some! Alright, backtrack a little.

But we’ll discuss those adorable baby sticks in a moment. Your remaining options include buying a new plant (if you don’t have one or want a younger bush) and purchasing seeds. To ensure that you get the best deal, head on over to the next section. Parsley can be sowed throughout the year, providing that they get enough warmth and protection.

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Pretty much the same goes for how to grow parsley in the kitchen. Place a few seeds in a tray, sprinkle a light blanket of compost, and keep moist. Position the tray in a cozy, sunlit place where it won’t dry out too fast. Be prepared to wait for a month before the seedlings decide it’s time to face the world.

This option is a fun project for anyone who loves growing stuff. Although not as successful as growing parsley from seed, you should still be able to root a few cuttings. Gather a clean scissor, glass jar, pots, and soil. Cut the outer stems of a plant. Choose healthy, 13 cm (10 in) long side shoots.

Fill the jar with filtered water to give the cuttings a better chance of surviving. Place the cuttings in the water for two hours. Fill your pot or pots with soil, deep enough to accommodate the cuttings (Seeds). Plant each cutting at least 2.5 cm (1 in) deep and the same distance apart.

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After this period, discard any that wilted or turned brown. You can now move each cutting to its own pot or the garden (in the beginning, keep them in indirect sunlight for a few hours every day). Sorry, aquatic worshipers of the Mason jar. The evidence would suggest that parsley cannot grow in water like other herbs.

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As it turns out, there is a way that you can grow parsley in water - gardening. However, setting up an effective hydroponic system isn’t cheap and requires a more in-depth article of its own. But if the thought appeals to you, this is certainly a great option for the dedicated gardener.

This is a tough herb. It can weather a cook’s pinches and even mother plants used for cuttings will regrow after the stalks are harvested. Most plants experience a growth boost when their leaves are removed. However, don’t tax a parsley plant so much that it weakens. If you plan on using a lot, then, by all means, cultivate several so that you have more than enough to use without destroying them through overuse.

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The leaves won’t be as abundant or aromatic but don’t view this as a loss. Collect the seeds to start a new crop. You’ll have an endless supply of parsley plants for free. Parsley is easy to care for. The herb flourishes in nutrient-rich soil or when fertilized on a regular basis.

Parsley loves being in the middle - so avoid the extreme poles of temperatures, watering, and handling. Parsley is generally healthy. But some are hit by viral and fungal diseases, worms, aphids, and nematodes. Good husbandry eliminates most of the fungal diseases since they frequently strike in overly wet conditions.

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Parsley grown indoors are also safer from pests. As soon as you notice disease or pests, you can either destroy the parsley or treat it with a commercial product designed to help with the problem. Parsley’s dominance in the culinary world cannot be overstated. The biennial herb gives flavourful leaves and stalks during the first year and during the second; beautiful flowers and seed.

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crispum var. tuberosum) and is grown for its thick white taproot (Click here). Its leaves can also be used, but their flavour is far more intense — to the point of being too much for many palates. The roots, though, are a common ingredient in soup and stew recipes from Eastern Europe.

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Although it seems to be native to the Mediterranean region, there is some confusion about its exact origin. Many different, closely related plants may have been called parsley. The ancient Greeks celebrated their athletes with wreathes of parsley, but the herb was also associated with death and oblivion, so it rarely brought to the dinner table.

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But it is a richly flavoured, useful herb that enjoys a more central role in many dishes from southern Europe and the Middle East. It is chopped with garlic and lemon zest to form gremolata, a topping for stews in Italy. In France, it is just mixed with chopped garlic to create persillade, a tangy paste that is makes a beautiful topping for fresh oysters.

Parsley is the main ingredient of Lebanon’s national dish, tabbouleh — mixed with bulgar, tomato, mint, scallions, lemon and olive oil. Delicious. Flat-leaf parsley may be more commonly associated as an ingredient in dishes than beside them. Like lovage, some chopped parsley adds both colour and flavour to soups and sauces, and the herb complements fish and poultry particularly well.

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Predatory wasps and other beneficial insects are attracted to its scent and flowers. Where tomato hornworm is a problem (not here in south-coastal BC), it is often inter-planted with tomato rows to attract the wasps that feed on hornworms. This is discussed in greater depth in our article, . If it is crushed and rubbed on the skin, parsley may help to reduce the itching from mosquito bites.

At least, it’s no more effective than chewing anything else. Eaten raw, parsley contains significantly high levels of vitamins K, C, and folate, and it’s a very good source of the minerals potassium, phosphorus, zinc, and iron. When parsley is added to the compost, it carries these minerals with it, enriching future soil.

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This effect is enhanced if parsley is consumed with shellfish and other foods that are rich in copper and zinc (gardening). On the health benefits of parsley, the seventeenth century herbalist Nicholas Culpeper could hardly state enough: It is under the dominion of Mercury; is very comfortable to the stomach; helps to provoke urine and women’s courses, to break wind both in the stomach and bowels, and doth a little open the body, but the root much more.

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The leaves of Parsley laid to the eyes that are inflamed with heat, or swollen, doth much help them, if it be used with bread or meal; and being fried with butter, and applied to women’s breasts that are hard through the curdling of their milk, it abates the hardness quickly; and also takes away black and blue marks coming of bruises or falls.

Tragus sets down an excellent medicine to help the jaundice and falling sickness, the dropsy, and stone in the kidneys, in this manner: Take of the seed of Parsley, Fennel, Annise and Carraways, of each an ounce; of the roots of Parsley, Burnet, Saxifrage, and Carraways, of each an ounce and an half; let the seeds be bruised, and the roots washed and cut small; let them lie all night to steep in a bottle of white wine, and in the morning be boiled in a close earthen vessel until a third part or more be wasted; which being strained and cleared, take four ounces thereof morning and evening first and last, abstaining from drink after it for three hours.

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All types are easy and well-suited to growing in deep containers. Sow indoors in spring (mid-February to mid-March), or outdoors from May onward. Parsley grows well as a winter harvest crop if it is given some protection. Soaking overnight may speed up germination, which can take as long as 12-28 days. Click here.

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Sow seeds 5mm (¼”) deep. Rich, well drained soil with ample organic matter in sun or partial shade works best. Thin to 15-20cm (6-8”) apart, and keep soil relatively moist (gardening). To prevent “volunteer” plants, make sure to remove flower stalks before they open. One to three plants is usually adequate for the family garden, and sprigs or branches of parsley can be harvested nearly all year round, particularly if grown under a cloche in the winter.

Parsley does not maintain its flavour well when dried, although it is particularly good for freeze-drying. Otherwise, freeze chopped leaves in ice cube trays as you would basil. In optimum conditions at least 60% of seeds will germinate. Soil temperature for germination: 10-27°C (50-80°F). Usual seed life: 1 year. Commercial parsley seed producers isolate their varieties by 2km (1 mile).

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Above that temperature the germination rate of parsley seed will rapidly decrease. Seeds. Parsley seed, in common with several others, is naturally coated with a germination retardant to prevent all the seeds germinating at the same time. This ensures that sudden drops in temperature, which can kill emerging seedlings, won't kill all the seeds.

The key therefore to ensuring your parsley seeds grow into plants is to sow more seeds than are necessary. Some will germinate and others won't. Maintaining the correct temperature range and ensuring they seeds are kept damp are the other elements to growing parsley from seed. That's the theory, now we describe how to do this in practice.

The best time to sow parsley seed is the second week of March 2015 (UK average). Click here to personalise dates in this site to your town. Before sowing the seeds it is a good idea to soak them in lukewarm water for 36 hours. This will help to remove some of the germination inhibitors which naturally coat the seeds.

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Allow the compost to absorb the water until the top of the compost is damp. This can take up to an hour or so depending on how dry the compost is. Empty any remaining water from the shallow container then stand the pots in it allowing any excess water to drain from the compost.

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Flat leaf parsley in a deep container Sow six seeds on the surface of the compost and then cover them with a thin layer of compost, just enough to keep the light out and surround them with moist compost. Parsley seeds need not only warmth to germinate they also need a constant supply of moisture.

Place them in a warm position (see previous paragraph for temperatures) and wait for the seeds to germinate. This can take between five days and up to three weeks, after that time it may be best to assume that the seeds in the pot won't be germinating and begin sowing more.

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It's important to do this immediately the seedlings emerge to allow them full access to light and also to provide air circulation which will prevent any fungal diseases - vegetable. As your parsley plant grows over the next few weeks turn it round slightly each day to encourage it grow upwards rather than towards the light.

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Curly parsley seedlings before being thinned out. One remaining curly parsley seedling. Flat leaf parsley seedlings Note that flat leaf parsley seedling are far more "straggly" looking when they emerge compared to the stouter curly leaf parsley seedlings (see the pictures above). Parsley grows quite slowly at first and the picture below shows that ten weeks after the seeds were sown the plant is still relatively small.

We use 15cm / 6in pots which are deeper than normal to allow the tap root to grow away easily. Parsley ready for a larger pot Plant them in their new pots to the same depth as in the previous pots. The picture below shows that the roots have established well, a good sign that potting up will benefit them.

So, before planting it out harden it off for a week or two to accustom it to outside conditions. Starting in the third week of April 2015 place the plant outside during the warmer part of the day in a protected position. Over the next couple of weeks gradually increase the amount of time the plant spends outside but do bring it inside if a frost is likely.

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Click here to personalise dates in this site to your town. If you are planting parsley in a container (as most people do) then the size of the container is important. A width of 20cm / 8in and larger is fine with a depth of at least 40cm / 16in.

The reason for this is that parsley will grow a long tap root and we have found they like a good depth of soil, the width is less important. Make sure the container has lots of holes in the bottom and fill the base to a depth of 3cm / 1in with gravel, small stones or similar to provide good drainage.

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Curly leaf parsley in a deep container If you are planting your parsley in open ground dig the soil well before hand and work a handful or two of blood, fish and bone into the ground. If planting more than one plant in open ground space them about 40cm / 16in apart Planting is the same process into pots or open ground.

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When parsley is fully established it is a strong growing plant and very unlikely to suffer from pests or diseases. It does need to be kept well watered especially when grown in a pot. To help with watering container grown parsley, a mulch of gravel, chipped bark or similar will retain a lot of the moisture in warm weather.

Harvesting can start as soon as there is a good head of leaves. Parsley will respond to harvesting by producing an even more dense head of leaves so harvest a little and often even if they are not needed. There are two types of parsley commonly used for cooking, Italian Flat Leaf (P.

crispum). Within those two types there are many varieties. We investigated in some detail which we thought was best for cooking because different sources conflicted with each other. We list below our conclusions in no particular order. The best for garnish and decoration was clearly Curly Leaf The difference in flavour between specific varieties of the same type was, to our taste buds, not noticeable Flat Leaf parsley is stronger in flavour when it is young but this decreases as it ages Curly Leaf parsley becomes stronger in taste (possibly more bitter) as it ages At the crossover point between young leaves and more aged leaves the two types had the same strength of flavour.

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There is no definitive answer because much depends when the leaves and stalks are harvested. Without doubt, growing conditions will also influence flavour. Read more. In the UK we tend to use parsley as a garnish or as a herb to flavour a variety of dishes, the most common being parsley sauce.

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Like most garden cooks, I feel inspired when a bunch of freshly picked parsley waits in a jar of water on the kitchen counter. Vibrant green parsley brings color, flavor and nutrition to any meal, and you can combine parsley with basil, dill, mint, or other herbs when making herb pestos (growfoodguide).

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Simply plan to set out new seedlings twice a year, in spring and again in late summer, which means growing parsley as a cold-hardy annual. Originally from the central Mediterranean region, Petroselinum crispum is generally divided into two types – flat-leafed or Italian parsley defining the neopolitanum subtype, and curly parsley grouped as Petroselinum crispum var crispum.

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In between, there is the modest leaf curl of ‘Paramount’ types, which are curvaceous yet easy to clean. If you are planting an edible edging, fine-textured “moss curled” parsley varieties should be on your list. Parsley seeds are notoriously slow to germinate, but one technique does seem to help speed up sprouting.

Pour off any seeds that float, and strain the others onto a paper towel. Plant immediately, and keep moist until the seeds sprout. Parsley seeds are capable of germinating at chilly temperatures, but the process proceeds best at normal room temperature, just above 70°F/21°C. Spring or summer, I start my parsley seeds indoors under lights, and expect only about half of the primed seeds to germinate.

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Particularly in spring, you can save much time and trouble by buying parsley seedlings from a local greenhouse grower, but do look for young, smallish plants. Seedlings that are exposed to substantial cold when they are young are much more likely to bolt and bloom compared to plants that have enjoyed consistently mild conditions – another reason to grow your own.

The best quality leaves for eating fall in between – they are fully green and robust, in perfect condition. These should be pinched off branch by branch, leaving plenty of older stems behind to nurture the plant, while the crown continues to make new growth. When parsley plants are producing more perfect leaves than you can use, start drying them in small batches.

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Whatever the cause, the plants wilt and die, which make me glad I remembered to start fresh seeds indoors. The healthy new plants I set out in August seldom show problems, and produce beautifully until cold winter weather stops their growth. In my climate, I can nurse parsley through winter with substantial winter protection, but where winters are mild, parsley often survives the cold and blooms heavily the following spring.

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As a true biennial, parsley is supposed to die after it blooms, and most plants do. Yet we gardeners have seen pups, or offsets, growing from the outside of dying mother stumps, which can be carefully cut away with a chunk of roots attached, and transplanted to a pot or new location.

There are two main types of parsley, flat leaved and curly leaved. It is thought that due to the similarity between flat leaved parsley and the poisonous weed fool’s or dog parsley (a member of the hemlock family) the curly leaved varieties were developed . There are two main types of parsley, flat leaved and curly leaved.

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Parsley is generally trouble free although it can be difficult to germinate. Parsley can be sown directly outside but is notorious for being slow and difficult to germinate. Sterilising the drill before sowing with boiling water often helps. See this video on sowing parsley. As parsley is tricky to germinate it is best started off indoors.

Then cover the seed lightly giving about 25ºC bottom heat. You could do that indoors over a radiator if you don’t have a propagator. Be careful not to overwater as this can cause the seedlings to rot off. For pot plants in the kitchen window. Sow around 10 seeds per 10cm pot in muti-purpose compost with bottom heat.

Parsley is mainly used as a garnish or a flavouring herb, but it is delicious added to a soup or into a sauce. It can be deep fried and served as a separate vegetable but I don’t think that’s particularly healthy - growfoodguide. Parsley is suitable for freezing and drying. Parsley is also very good for you.

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May is a more reliable time to move basil outdoors - Read more. If you are starting basil from seed, be aware that it is very susceptible to damping off, which means the stem is attacked by a fungus that causes the plant to wilt and die. To help prevent damping off, place your pot in an area that gets good air circulation and bright light.

This gives them a good start until they are ready to move outside for the summer. Whether you start your basil from seed, or have purchased seedlings, you’ll want to transplant the basil into a container with fresh, rich soil. Mix in some compost if you have it to promote good foliage growth.

If you have room for a 14” pot, that would be ideal for basil, however you will still get nice results with an 8” pot. As basil grows, keep the tips pinched so that the plant will grow side shoots and fill out nicely. The tips you pinch are the start of your harvest! Continue pinching tips all summer long and use in recipes such as the classic summer tomato and bocconcini salad.

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Season with salt and pepper. These Lemon Basil Crêpes are a great option too! Parsley is a great choice for container planting, and one of the most used herbs in the kitchen. You’re in luck if your balcony or patio isn’t in the sunniest of locations, because parsley will tolerate a bit of shade.

If you want to grow it from seed, you’ll need to be patient. Parsley can take up to three weeks to germinate! It’s best to use a seed starting soil, the type that will hold onto moisture well. Sprinkle parsley seeds on the surface of the moistened medium, then cover with a very thin layer of the same soil.

It’s ready to transplant once you see the true leaves, the leaves that appear following the seed leaves that emerge from the seed. Whether you have bought transplants or raised your own, you’ll need to move your fledgling parsley plants into a large container for growing on your balcony or patio.

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Parsley is a biennial plant, which means it will grow for two seasons, flowering in the second season. You’ll be able to cut parsley for your kitchen needs summer and winter. Move the pot close to the wall of your building and protect it from wind to help it survive the winter (Click here).

Next spring, you’ll still have parsley leaves to cut, although not as much as in the first year. You’ll want to start fresh plants next year to keep a continuous supply of parsley on the go. Next time you make Potato Leek Soup you can proudly say, “It’s garnished with my own parsley.” by Sydney Massey, MPH, RD .

Harvesting GuideHARVESTING To harvest, cut entire leaves from the outer edge of the plant as you need them. At season’s end, you can cut the entire plant for storage. To dry parsley, tie stems together and hang them in a shady, warm, well-ventilated area. Once thoroughly dried, crumble the parsley and store it in an airtight container.

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In cold regions, pot a few plants in the fall to place in a sunny window. Though you won’t get a large yield, you will have some fresh, tangy sprigs to remind you of summer!SAVING SEEDSTo save parsley seed, overwinter at least two or three plants (Click here). In warmer areas mulch heavily with straw or cover plants with a frame, elsewhere grow a few plants in a polytunnel or greenhouse.

Flat and curly leaved varieties will cross, as the flowers are insect pollinated, so you should only grow one type for seed at a time. Harvest the seeds from individual flowerheads as they dry and turn brown, as they tend to drop from the plant when ready.

Parsley is one of our favorite culinary herbs. Growing parsley in containers or your garden will provide a steady supply of this tasty herb which is also rich in vitamin A, C and iron. (Carum Petroselinum, Linn.) Parsley Plant Relates to the habitat of the parsley plant in nature, where it naturally grows among rocks – the Greek word of which is petros.

What started as a personal experience to improve my overall health by growing my own food has turned into a mission to share my experience and my own research. Growing your own food and eating healthier food is something that everyone has to try.

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