Parsley
Petroselinum crispum
A Basic Growing Guide
Description
Parsley spent much of its life in the late 20th century United States as an underappreciated garnish. But I’m here to tell you that if you decide to plant it, your kitchen and your garden will thank you.
In the kitchen, parsley just plays well with others. It can be added to almost any savory dish, not just for the appearance of color and freshness, but for the bright, fresh flavor it adds. It holds up well in soups, stews, and savory pies; while also at home in fresh salads, pesto, and sprinkled on top of grilled meats and pastas. Check out the end of the article for recipe ideas.
Growing parsley gives you the chance to toss it into any dish you can think of, but also brings benefits to the garden itself. First, it holds that long lasting green color that can keep the edges of your planters looking fresh. Second, when the parsley begins to flower in its second year, it will attract loads of beneficial insects including the beautiful swallowtail butterfly. It can flower pretty early in its second year, and once it does, the leaves will no longer taste good. So if you decide to keep the plants for the pollinators, you will want to plant new parsley alongside your old parsley. As a bonus, parsley is a pretty easy plant to grow and can even tolerate some shade as the other plants grow up around it.
Some Common Varieties
Curly Leaf- The frilly-leaved, traditional restaurant salad bar garnish. It can be used in place of flat leaf parsley in any cooking application. Some varieties we love are ‘Wega’ (tight, uniform curls) and ‘Menuette’ (soft and feathery frills).
Flat Leaf (Italian)- Flat leaves with deep lobes. It looks similar to cilantro, except it has slightly more elongated lobes on its leaves. when in doubt, smell it! Very popular in Italian cooking and holds up well during longer cooking times. We like ‘Giant of Italy’.
Parsley Root (Hamburg Parsley) - White roots are 5-8” long and similar in taste to a parsnip. Leaves are similar to flat leaf parsley. Takes a while to be ready for harvest, about 90 days!
Parsley Through The Season
Planting Instructions
Light Requirements
Prefers full sun (6+ hours per day) but tolerates partial shade, especially in warmer months.
When
In Middle Tennessee, parsley can be planted in early spring (March-April) or late summer to early fall (August-September). It thrives in cooler temperatures but can tolerate summer heat with some shade. It can overwinter with some protection from frost.
Seed or Transplant?
Transplanting is recommended. Can plant directly into the soil, but seeds take longer to germinate. Soak seeds overnight before planting to speed up germination.
Depth
Sow seeds 1/4 inch deep
Spacing
Space plants 6-8 inches apart.
Growth Habit
Parsley forms a low, bushy clump of foliage with long stems and only flowers in its second year (it is a biennial herb). After it flowers and goes to seed, your parsley plant is done. Plant more or wait for the seeds to fall and germinate on their own.
Tending
Watering
Keep soil consistently moist but not waterlogged. Aim for 1 inch of water per week.
Common Pests and Treatments
Parsley Worm (Black Swallowtail Caterpillar) – Green caterpillars with black and yellow stripes. Hand-pick or relocate them …OR plant some parsley just for them. Who doesn’t want swallowtail butterflies in their garden?!
Aphids – Tiny green or black insects that cluster on leaves. Spray with a blast of water.
Common Diseases and How to Treat
Leaf Spot – Brown or yellow spots caused by fungal infections. Improve air circulation by pruning around the plant and avoid overhead watering.
Root Rot – Happens in soggy soil. Plant in well-drained soil to prevent it.
Feeding/Fertilizing
Use a balanced organic fertilizer or compost every 4-6 weeks to encourage leaf growth.
Pruning
Regularly harvest leaves to encourage new growth. Remove any old, yellowing or wilted foliage.
Harvesting
When
Harvest parsley once the plant has at least 8-10 leaves.
The more you harvest, the more the plant will produce!
How
Cut outer stems first, using scissors or garden shears. Always leave the inner leaves to keep the plant growing.
If harvesting the root variety, pull up the root about 90 days after planting.
Then What?
Store fresh parsley in the refrigerator by placing stems in a glass of water or wrapping them in a damp paper towel.
For long-term storage, chop and freeze parsley in ice cube trays with a little water or oil.
Parsley Recipes
Easy Uses: throw a tablespoon or two into your basil pesto, add to salads and soups, sprinkle on tops of pasta or meat.