Parsley – Petroselinum Crispum

Parsley – Petroselinum Crispum

Parsley is a hardy, biennial that is grown and treated like an annual. There are two distinct types of parsley:  moss-curled and flat-leaf. Moss-curled forms a rosette of leaves that are finely cut and tightly curled.  It is often used for garnish.  Flat-leaf produces a rosette of leaves that are flat and is the preferred parsley for cooking as it has more flavor.

Where it grows as a biennial, in the first year, it forms a rosette of tripinnate leaves 10–25 cm (3.9–9.8 in) long with numerous 1–3 cm (0.4–1.2 in) leaflets, and a taprootused as a food store over the winter.

Root parsley

Root parsley

Another type of parsley is grown as a root vegetable, the Hamburg root parsley (P. crispum radicosum group, syn. P. crispum var. tuberosum). This type of parsley produces much thicker roots than types cultivated for their leaves. Although seldom used in Britain and the United States, root parsley is common in central and eastern European cuisine, where it is used in soups and stews, or simply eaten raw, as a snack (similar to carrots).

Although root parsley looks similar to the parsnip, which is among its closest relatives in the family Apiaceae, its taste is quite different.

Date Planted

June 2017


Purchase Info

Purchased as n organic plant and put into the soil 2017


Progress

 


Diseases and Problems

 


Uses

Parsley is often seen used as a garnish.  It also has the unique ability to blend with the flavors of other herbs.  It is used to flavor stews, soups and other vegetables.


Nutrients

 

Serving methods

 


Cultivation

Parsley grows best in moist, well-drained soil, with full sun. It grows best between 22–30 °C (72–86 °F), and usually is grown from seed.] Germination is slow, taking four to six weeks, and it often is difficult because of furanocoumarins in its seed coat.

Typically, plants grown for the leaf crop are spaced 10 cm apart, while those grown as a root crop are spaced 20 cm apart to allow for the root development

Parsley is grown from seed planted in the spring.  Because it is slow to germinate, it is suggested to soak the seeds in water overnight prior to planting.  A helpful aid to marking the rows of newly seeded parsley is to plant radish seeds in with the parsley seeds.  The radish will germinate quickly to mark the row where parsley is also planted, and this helps prevent parsley seedlings from being cultivated out accidently.  Parsley prefers a moderately rich, moist, well-drained soil and will grow in a partially shaded area.  Parsley will overwinter but the following season results in a plant that produces a seed stalk (bolting) and leaves that are very tough and bitter.  This is why new plants are started each season.  When transplanting parsley take extra care not to damage the taproot.

Harvesting

Parsley can be cut any time after it has become large enough. Leaves can be used fresh or dried.   Fresh parsley is best stored after washing the leaves, drip drying and then placing them in a plastic bag and stored in the refrigerator.   Parsley can also be frozen for later use.

Indoor Culture

Parsley can be grown indoors over the winter.  After digging parsley plants in the fall, pot them using a prepared potting media.  They grow best if given high light and a cool growing location.  Discard the plants in the spring and start new transplants for the garden.

Popular Varieties

  • ‘Banquet’ – The standard in the finely curled parsley class.
  • Plain Italian Dark Green – Standard plain leaf variety for flavoring.  Has bright green leaves and excellent flavor,
  • ‘Argon’ – An improved plain leaf type.  Has upright growth habit.