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Parsley Parsley

Today Parsley is one of the best known culinary herbs in the West, and requires very little by way of introduction. It is one of the ‘Fines Herbes’ and used as a garnish for nearly any dish. It was however not always so. The Greeks considered it the Herald of Death, and decorated tombs with it, but did not eat it, and it was once believed that only a witch or pregnant woman could grow it. It was also said that it would bring misfortune to a house if it was transplanted.

Growing Parsley

Parsley is a biennial, however is often always grown as an annual – producing its thick curly leaves in the first year, and then going to seed in the second. It can be grown into a second year, but make sure you remove any flower heads as they appear to stop it going to seed.

It is a hungry plant so dig in plenty of well-rotted manure into the ground before planting. Sow the seed in its final growing position, and then when the seedlings are large enough thin them out to about 10cm apart. The leaves can be harvested whenever they are large enough, and so long as you don’t take all the leaves at once they can be treated as a cut and come again crop and will crop several times throughout the year.

Protect the crop with fleece in the winter in cooler parts of the country.

Parsley is also very at home growing in containers, and can be grown in a pot on the kitchen windowsill all year round.


Grow from seed each year in its final growing position

Using Parsley

Don’t limit the use of Parsley to just a garnish. This is a wonderful herb and rich in vitamin C too. It is excellent for enhancing the flavour of other dishes, and can be used for making a herbal tea, and even wine.

Phyl @ The Allotment Gardener

Lifelong gardener and allotment enthusiast. Now have 3 allotments!

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