PARSLEY - Petroselinum crispum

Parsley is another herb that is a member of the Apiaceae (i.e., carrot) family. It’s grown as an annual because it will immediately bolt (produce a seed stalk) in spring after one year’s growth. Parsley is usually directly sowed into the garden, but germination can take a really long time - like up to 3 weeks. That said, you might want to start Parsley seeds indoors under lights in midwinter, then set out the seedlings as soon as the soil can be worked in spring.

Parsley grows well in either full sun or partial shade. Plants will only get about a foot high, so they can be tucked in around other plants in the garden. Place them in the corners of raised beds for easy accessibility. One inch of water should be sufficient each week if there isn’t any rain. Parsley is susceptible to mites, so watch your plants carefully and use an insecticidal soap if needed.

TIME TO EAT

Parsley is added to a variety of culinary dishes, both as an ingredient and as a garnish. It’s essential for French, Cajun and Mediterranean cooking, and it’s used across the board in a variety of salads, soups, meat dishes and vegetable dishes. Even though you might be tempted to omit Parsley from a particular recipe as unnecessary, the addition of Parsley really brightens up a dish and adds a fresh, green flavor that’s hard to get otherwise.

Harvest the leaves regularly and don’t forget to use the Parsley root in soups and stews. The roots can be used just like carrots - remember, they’re in the same Apiaceae family. Fresh Parsley can be chopped and sprinkled over a variety of dishes, as well as added to spreads and sauces to enhance flavors. Just be sure to add Parsley towards the end of the cooking time.

Parsley also can be dried or frozen for later use. It pairs really nicely with Rosemary, Sage, Basil, Thyme, Dill and black pepper. Remember the song by Simon and Garfunkel? . . . Parsley, Sage, Rosemary and Thyme . . .

BET YOU DIDN’T KNOW

There are two basic kinds of Parsley - curly leaf Parsley (Petroselinum crispum) and flat-leaf Parsley (Petroselinum crispum neopolitanum). It’s generally said that flat-leaf Parsley is stronger and more flavorful which is why it’s so often called for in culinary recipes. Curly leaf Parsley is thought to have no flavor or, if it has flavor, it’s more bitter than flat-leaf Parsley. This is why you’ll usually find that recipes call for flat-leaf Parsley and curly leaf Parsley is used as a plate garnish. You can actually substitute one for the other in cooking - just taste whichever you’re using first to determine the flavor, then adjust the amount used as needed.

I hope this gets you thinking about planting an herb garden. Here on the blog each week we’ll take a look at a different herb, and before you know it you’ll be ready to take on your own garden! If you’d like some help with design and planning, click the button below to reach out.