Parsley

Parsley (Petroselinum crispum) is a hardy biennial in the carrot family, native to the Mediterranean, that’s usually grown as an annual. In year one it produces leafy growth; in year two it sends up flowers and makes seed.

There are two main types: flat-leaved (Italian) parsley, which tends to have a stronger flavor, and curly-leaved parsley, which is more decorative and a little milder. Parsley is also a host plant for swallowtail butterfly caterpillars.

Be patient with the seed. Parsley is easy to grow from seed but can be slow to germinate. At 65–70 °F (18–21 °C), seeds take 14 to 30 days; outdoors it often takes a month or more, so don’t give up on them too soon.

Sow outdoors or start indoors. Sowing straight into the spot where parsley will grow avoids disturbing its roots. You can sow outdoors from your last spring frost date, with more sowings later in spring and in midsummer. For an earlier crop, start seeds indoors about 6–8 weeks before the last frost. Sow about ¼–½ inch (6–13 mm) deep and don’t let the soil dry out.

Spacing and transplanting. Set plants 8–12 inches (20–30 cm) apart, and disturb the taproot as little as possible when you transplant.

Sun, soil and pots. Parsley grows well in full sun or partial shade and likes rich, consistently moist, well-drained soil. For a pot, choose one at least 10 inches (25 cm) wide and deep. Parsley does best where summers are cool and can wilt in hot, humid climates.

Watering. Parsley needs moist but not waterlogged soil. Water young plants and during hot, dry spells, and check pots often, because their compost dries out quickly in warm weather.

Feeding. Advice varies. Gardening experts say parsley in the ground shouldn’t need feeding, though potted plants may benefit from a balanced liquid feed every few weeks. Gardening experts suggest fertilizing outdoor parsley twice during the growing season.

Tidying. Snip off lower leaves that turn yellow to keep plants looking good and encourage new growth.

The second year. Leaves lose flavor once parsley flowers in its second year, so it’s usually treated as an annual and replaced after the first year.

Parsley is closely related to carrots and celery and can be affected by the same diseases and insects. Watch for aphids, carrot fly, celery leaf mining fly, and slugs and snails; growing parsley in pots can make it harder for slugs to reach.

Other problems include Septoria leaf spot and stem rot, plus pests such as carrot weevil, flea beetles, leafhoppers and tarnished plant bugs.

Pick leaves from late spring through fall; regular picking encourages more leaves. Take a few leafy stems from the outside of the plant, snipping them near the base. Gardening experts suggest harvesting once plants are about 8 inches (20 cm) tall.

Outdoors, parsley dies down over winter. To keep it producing, bring plants indoors or into a greenhouse or cold frame, or cover them with cloches.

Parsley is best used fresh. To freeze it, chop the leaves into an ice-cube tray, top up with water and freeze. To dry it, hang bunches in a warm, dark, well-ventilated place for a few weeks, then crush the leaves and store them in an airtight jar. Dried parsley has less flavor than fresh.

Pet poison experts list parsley as toxic to cats, dogs and horses. Its furanocoumarins can cause photosensitization (sunburn-like skin reactions), though large amounts are needed to cause this effect. Parsley’s fruit and seeds are poisonous to birds.