| Temperature | |
| Germination | 60-80 F |
| For growth | Cool |
| Soil and Water | |
| Fertilizer: Not Necessary | |
| pH | 5.8-7.2 |
| Water | Average |
| Measurements | |
| Planting depth | 1/4" |
| Root depth | 24" |
| Height | 18-24" |
| Width | sprawling |
| Space between plants | |
| In beds | 12" |
| In rows | 12-18" |
| Space between rows | 18-24" |
| Companions | |
| Companions: Asparagus, carrot, chives, onions, roses, tomatoes | |
| Incompatibles: Lettuce, onion |
|
| Harvest | |
| Basically cut the leaves when needed. A pair of scissors or nipping with the fingers both work well. It pays to cut the top leaves first, to encourage the plant to shoot out again further down the stem. 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. Parsley's reputation as a garnish often does it a disservice—it gets left on the side of the plate. In fact it's been known for thousands of years for its excellent flavor and versatility. Add chopped parsley to buttered potatoes and vegetables; toss a little 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.
Where to Grow
Parsley will grow anywhere and can survive cold. 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.
Soil
Prefers fertile, well-drained, moist soil in full sun to partial shade. Don't fertilize before planting.
Planting
When
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.
How
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. Plant the seeds a 1/4" deep in rows 18 to 24 inches apart. Thin the seedlings to 12 to 18 inches apart when they're growing strongly.
Culture
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. To encourage the growth of new foliage, cut off the flower stalk when it appears. The flower stalk shoots' up taller than the leaves, and the leaves on it are much smaller than the surrounding leaves.
How it grows
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. The leaves grow in a rosette from a single taproot that in some varieties is quite large and can be eaten like parsnips. Parsley has flat-topped clusters of greenish-yellow flowers, similar to those of dill , which belongs to the same family.
| Storage Requirements | |
| Store fresh parsley in the refrigerator in a perforated plastic bag. Wash it first, as it could be earthy, sandy, or very damp. If it is wilted, sprinkle it lightly with water before refrigerating it; or if you have washed it avoid drying it completely. Although parsley freezes well (without blanching), it loses it's cripsness; use it raw. 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 tie 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. The can also be dried in a slow oven (100F) or a food dehydrator. |
|
| Method | Taste |
| Fresh | Excellent; cuttings last 2-7 days in the refrigerator |
| Dried | Fair |
| Frozen | Excellent |
Harvest
From planting to harvest is about 70 to 90 days, and 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. Leaves should always be picked form the outside, allowing new leaves to grow from the middle of the plant. The plant will retain its rich color until early winter. 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.
Pests
The parsley caterpillar is the only pest you're likely to have to contend with. Hand-pick it off the plants.
Disease
Parsley has no serious disease problems.
| < Prev | Next > |
|---|