A fundamental ingredient in many cuisines, beloved for its fragrant aroma and vibrant flavour, parsley is a true favourite all around the world. In fact, it is so highly prized that the International Herb Association selected it as the ‘Herb of the Year’ for 2021 – a title that it well and truly deserves.
Herbal Hero – How to Grow Parsley
Available everywhere outside the polar circles, parsley can be successfully grown indoors and outdoors, either in the ground or in pots. Growers love this herb because it takes up little room, provides bountiful harvests, and has so many uses in the kitchen.
Often used as a garnish or sprinkled into hot dishes at the last moment to add colour, texture and a burst of flavour, parsley can also be eaten raw.
Parsley is a member of the apiaceae family – meaning it is related to carrots, coriander and fennel – and under some circumstances it can actually be considered a vegetable rather than a herb. Several varieties of parsley have a long and fibrous stem that strongly resembles celery – its closest cousin – in both appearance and taste.
Where did it come from?
Parsley is native to Mediterranean countries, and the Greeks and Romans both wrote extensively about its benefits and properties. They also used it medicinally, as a digestive aid and a natural remedy for many ailments.
After the Middle Ages, European explorers took parsley plants along on their travels – introducing them to several new lands and cultures. Indeed, the two main varieties, curly-leaf and flat-leaf, are also known as French parsley and Italian parsley respectively.
Both varieties are biennial, which means that the plant will reach maturity after one year and then will start to bolt and produce seeds on its second year. However biennial cycles can be challenged by drought spells or extreme heat, and in either case the plant can bolt much earlier.
How to grow Parsley
Parsley likes light but thrives in the shade, so pick a spot in your garden where the plant is exposed to no more than six hours of sunlight per day, and is in the shade when the sun is highest in the sky.
Decorative delight
You don’t need to confine parsley to your herb garden – try planting it in your hanging flower baskets or rose beds. Just sow the seeds every year to replace older plants that are reaching the end of their two-year cycle.
Planting
Parsley roots are small, but they dig deep for nutrients – so the soil should be fine and free draining. The plants are also nitrogen-hungry, so work fresh manure into the soil to ensure lush and bushy greenery.
Seeds
Parsley seeds are small and tricky to handle, but you can drop four of five or them into the same hole without worrying. Not all seeds will germinate, but if they do, some thinning will be required.
Maintain
Strong and healthy plants are low maintenance, as long as the soil is always kept moist but not waterlogged. Dry spells will cause the plant to bolt, while wet feet will cause root diseases.
Harvest
Parsley leaves, whether curly or flat, are refreshing, delicate and aromatic. But for even more flavour backed up by a fresh and fragrant crunch, the stems are also edible. The best way to harvest all this goodness is to use a sharp pair of scissors and cut the stems just above the ground. The plant will regenerate with new growth, and provide you with a yearlong supply. Avoid shaving off the tops of stems, as this stunts new growth, but remove flowering stems to help extend the harvest window.
Store
Excess parsley can be quickly dried in the oven – just use the lowest possible heat and watch carefully to ensure the leaves don’t burn. Then place the dried leaves in a container and store for up to a year.
Smart Tip
Parsley is often slow to germinate, and it can take two to four weeks for seedlings to appear. For the best germination, the soil temperature should be around 21°C.
Know your Parsley
Flat-leaf
With a strong and slightly peppery taste, flat-leaf (Italian) parsley is the ideal choice for cooking. Toss the leaves into your favourite garden salad, or mince them for sauces like gremolata or chimichurri.
Curly-leaf
Thanks to its attractive frills, curly-leaf (French) parsley is often used as a garnish. However, its delicate flavour and unique texture also make a lovely addition to a range of meals, from sandwiches to soups – and even tabbouleh.
