In addition to its use as a raw garnish, parsley is typically added to cooked dishes at the end of the cooking process to add a slightly spicy note. The curly-leaved variety is the most popular but flat leaved parsley, also known as Italian or French parsley has a stronger flavor that many believe make it better for cooking.
Interesting Facts About Parsley Plants
Parsley Gardening Tips
Ideally full sun but it can tolerate some light shade.
The soil should be kept evenly moist but not soaked. Freshly-planted seeds and newly established plants should receive a gentle, regular—but not soaking—watering. Be careful not to splash soil onto the leaves.
Parsley likes moist, rich, well-drained soil that has a pH range of 5.5 – 6.7 and is at least 70° F.
Parsley seeds will germinate in air temperatures between 60° and 85° F.
Parsley is a slow starter so the sooner you plant the seeds, the better. In northern climates, start parsley seeds indoors about 10-12 weeks before your last anticipated spring frost. Or, you can direct sow outdoors several weeks before the last frost since parsley can tolerate the cold.
Plant seeds ¼-inch deep, 4-6 inches apart. Outdoor rows should be spaced 12-18 inches apart.
21 days. It helps to soak seeds overnight before planting to hasten germination.
Seeding to maturity generally takes 70-90 days
Add organic fertilizer at planting time and again every six weeks.
Add mulch as the seedlings develop to retain moisture and discourage weeds.
Parsley is not prone to disease or attack from insect pests; established plants can tolerate cold temperatures down to 20° F.
Good companions include: chives, carrots, corn, peppers, onions, peas, and tomatoes. Don’t plant it with lettuce or mint.
You can harvest parsley continuously once the plants have matured sufficiently (when the leaf stems have at least three segments). Similar to lettuce, harvest leaves from the outside, leaving the inner, central part of the plant to continue to grow. Cut the leaves off at the base of the plant to encourage new growth.
- Parsley is perhaps the most ubiquitous culinary herb in much of the world, served in soups and salads and as a garnish to any number of dishes.
- Attractive, hardy and easy to grow, parsley makes a wonderful addition to your garden.
- Parsley is slow-to-germinate and slow-growing so it’s best to plant seeds as early as possible.
- In warmer regions of the country, seeds can be planted in late winter for early summer harvest and then again in the fall for early spring harvest.
- A few parsley seeds will produce plants with plentiful foliage which can be frozen or dried for later use.
- Even consumed in typically-small quantities, parsley packs a lot of Vitamins C, A, and K, as well as iron.
- 9 cups peeled and chopped tomatoes (peel first, see below)
- 2 1/2 cups chopped green bell peppers
- 2 1/2 cups chopped white onion
- 4 medium jalapeños, chopped (substitute 2 of the jalapeños for 2 cayenne peppers for extra hot salsa)
- 8 large cloves garlic, chopped
- 6 teaspoons canning salt
- 1 cup white vinegar
- 1 (12 ounce) can tomato paste
- Remove tomato skins. Make an “X” in the bottom of the tomatoes, then place in boiling water for 60 seconds. Then, remove the tomatoes from the water and place directly into an ice bath. The skins should slip right off.
- Make the salsa. Place all of the ingredients in a large pot and simmer for 20-30 minutes, until thickened and cooked.
- Prepare cans to be sealed. Transfer the cooked salsa into clean, sterile jars leaving 1/2 inch headspace. Use a funnel for this. Wipe rims of jars and, then place lids on top.
- Process with a water bath. Bring a large saucepan filled with water to a boil. Your saucepan needs to be tall enough to have the water cover the jars by 2 inches.