Parsley is more than just a garnish; it’s an excellent source of icon, folate, and vitamins A and K, and it contains more vitamin C than oranges. Parsley is biennial; the first year it produces its tasty leaves, and the second year it goes to seed and further grows its taproot, which is actually tastier than its leaves. Yes, you can eat the entire plant!
Parsley is great for small spaces. You can grow it in a pot outside all spring, summer, and fall, and then bring it inside and continue to enjoy it until it goes to seed, at which point you can start all over again. Or, you can keep it inside year round.
Ideal growing conditions
Parsley likes full sun or partial shade, and soil that is rich in compost. The soil pH should be between 5.5 and 6.7. If you are planting your parsley indoors, place it near a sunny window.
Sow seeds 6-8 inches apart, or sow them closer and thin the plants as they mature. Parsley is notoriously slow to germinate. It may take 4-6 weeks, even after soaking the seeds in warm water for a few hours. Make sure to keep the site watered at all times.
- Curly-leaf varieties of parsley are primarily used as garnishes.
- Flat-leaf varieties of parsley (pictured above) are more flavourful and nutritious than curly-leaf varieties; they are typically used in cooking.
Harvesting, using, and preserving
Parsley is ready for picking when it has grown a few stems. Cut off one stem at a time and let the plant recover, or thin entire plants.
You can freeze or dry parsley. It also keeps well on the counter in a glass of water. The stems are more nutritious and tasty than the leaves–so don’t discard them. Use parsley in sauces, soups, salads, and yes, as a garnish. It freshens breath after a garlicy meal!
When parsley blooms, it attracts beneficial insects such as hoverflies and predatory wasps.
- Sprinkling parsley leaves around rose bushes is said to improve their scent and the overall health of the plant.
- To reduce the pain and swelling of a bruise, apply chopped fresh parsley to it.