Growing Parsley

Parsley is hardy to cold but sensitive to heat. Parsley is not so quick or easy to germinate as many other herbs and requires a reasonably rich soil to perform well. It thrives under much the same temperature conditions as kale, lettuce, and spinach. If given a little protection, it may be carried over winter through most of the North.

Parsley thrives on any good soil. As the plant is delicate during its early stages of growth, however, the land should be mellow. As with most herbs, parsley does best in a sunny area which receives direct light for 6-8 hours a day, although it can tolerate some light shade. Plants will be more productive if grown in well drained soil that is fairly rich in organic matter, with a pH range of 6.0-7.0. Once growing well in a good soil, it is a low maintenance plant.

Parsley seeds are small and germinates slowly. Soaking in water overnight hastens the germination. In the North, it is a good plan to sow the seeds indoors and transplant the plants to the garden, thereby getting a crop before hot weather. In the South, it is usually possible to sow the seed directly in drills.

For the fall crop in the North, row seeding is also practiced. After seeding, it is well to lay a board over the row for a few days until the first seedlings appear. After its removal day-to-day watering will insure germination of as many seeds as possible.

Parsley rows should be 14 to 16 in. (35 to 40 cm) apart, with the plants 4 to 6 in. (10 to 15 cm) apart in the rows. A few feet (1 m) will supply the family, and a few plants transplanted to the coldframe in the autumn will give a supply during the early spring.

Do not allow the plants to dry out completely between waterings in the garden. Water deeply at least once a week to insure the roots are receiving enough moisture during the growing season. A light mulch of ground up leaves or grass clippings will help retain moisture and keep weeds to a minimum.

Fertilize those plants in garden beds once or twice during the growing season, using a 5-10-5 commercial fertilizer at a rate of 3 oz per 10 feet of row. Use a liquid fertilizer at one half the label recommended strength every 3-4 weeks for container grown plants outside and every 4-6 weeks for parsley grown indoors.

Parsley is an easy herb to grow indoors as long as it has a bright location and holes in the bottom of the pot to insure good drainage.

Harvest leafy stalk-like herbs such as parsley by snipping off the stalks close to the ground beginning with the outside stalks. New growth will be encouraged throughout the growing season if pruned in this fashion. If just the tops are cut off and the stems remain, the plant will be less productive.

If you want to get quite technical and really encourage the plant to grow - only pick the middle of the three segments. Leave the other three to grow and support the plant. This garden trick will produce a very thick, bushy plant in no time.

Dry the leaves by spreading them on a screen or hanging them upside down in bunches in a warm, well-ventilated room out of direct light. For quick drying, dry the leaves in a slow oven at 100-110°F (37 - 43C) for just a few minutes.

Store the dried leaves ground or whole in an air tight container away from heat sources or bright light. Parsley can be stored by putting slightly moist sprigs into a baggie and refrigerating - they'll keep up to 2 weeks in the crisper. Parsley can also be frozen fresh in small bags in the freezer. Parsley preserved by either method should be used within a year's time.