Biennial or short-lived perennial; generally grown as an annual
Height 30 to 45 cm (Italian varieties up to 1 m); spread to 30 cm (Italian varieties 45 to 60 cm).
Upright, multi-stemmed plant that forms attractive, dark-green mounds.
Petroselinum crispum crispum (curled parsley): Strong aroma and flavour
Petroselinum crispum neapolitanum (Italian parsley, flat-leaf parsley, plain-leaf parsley): Lovely, rich, full flavour
Petroselinum crispum tuberosum (Hamburg parsley, root parsley): Both leaves and roots are used; good for soups, stews, and steaming.
Parsley is best grown from young plants purchased from a garden centre. The seed germinates very slowly and requires very warm temperatures for successful germination; the seedlings also grow very slowly.
How much: Two to six plants.
When: About a week before the date of average last spring frost in your area.
Where: Full sun. Prefers rich, well-drained soil. Space plants 20 to 25 cm apart.
Care and Nurture
Parsley is easy to grow! Garden parsley need little attention other than water during dry spells. Parsley grown in containers needs water every day. Parsley loves cool temperatures but will tolerate heat.
Begin harvesting when parsley produces leaf stems with three segments. Harvest root parsley, in the fall, when the plant is mature; pull up like parsnip.
For best flavour: Harvest mid-morning, after the dew has evaporated and before the day gets too hot.
Leaves: Harvest individual leaves by clipping the leaf stalk where it attaches to the plant stem. Cut sprigs and use whole, or strip the leaves. Stalks are edible but discard if too tough.
Flowers: Edible, but not normally eaten.
Preserving the Harvest
Use fresh, frozen, or dried. Keep a jar of chopped parsley in your freezer and crumble off whatever amount you need, or use the ice-cube method (see page XXX). Parsley dries very well, too. Crumbled dried leaves and stems and store in plastic containers.
- Here’s a quick and easy method for drying parsley. Dip sprig in boiling water for 2 minutes. (I use a colander, so it’s easy to get out.) Bake the sprigs on a cookie sheet in a cool oven until crisp. Keep an eye on the parsley to avoid toasting it. As soon as the leaves are cool, crush and store in an air-tight container.
- Parsley prefers cooler temperatures, although it will tolerate heat. When we grew it commercially, we had little choice of location: we had to grow it in an open field! At home, I like to choose a location that is shaded from the hot late-day sun. The overall plant growth may be less vigorous, but the leaves are much sweeter and tastier.
- If parsley is left in the ground for a second season, it will flower and set seed. In warmer areas, parsley patches may sustain themselves for a few years. Plain-leafed varieties are hardier than curly-leafed varieties.
- Because of its high chlorophyll content, parsley is one of the best plants to chew to fight bad breath. I’m an advocate of eating the parsley garnish from my plant at restaurants, and I encourage my family and friends to do so too. Parsley cleanses the palate, freshens the breath, and tastes great, too! Chefs often leave a bowl of parsley sprigs in ice water in their kitchens, for the waiters to chew before serving guests in the dining room.
- Parsley is an excellent source of vitamins A, B, and C. It is very rich in iron, iodine, and magnesium.
- Parsley is an attractive ornamental, good for filling in empty spaces or edging in flowerbeds.
- Parsley can irritate sensitive skin on some individuals.
- Parsley gets its name from the Greek word “Petroselinon,” a combination of the words petros (rock) and selinon (celery).
- The Greeks fed parsley to their horses to give them strength and courage in battle. The Greeks also wore parsley wreaths during eating and drinking binges, believing that parsley would relieve the effect of intoxication.
- Powdered parsley seed, placed on the skull several nights each year, was thought to cure baldness.