Description
Aromatic parsley creates a marvelous fantasy of flavor and beauty—elegant, delicious, feathery leaves and tender, edible stems. Adds dreamy taste to soups, stews, sauces, pastas, ragouts and stuffing. Sublime fragrance and attractive textures grace patio pots and tubs. Please your palate, decorate your plate and garden—its unusual and unique foliage is a standout.
How to Grow
Keep weeds under control during the growing season. Weeds compete with plants for water, space and nutrients, so control them by either cultivating often or use a mulch to prevent their seeds from germinating.
Mulches also help retain soil moisture and maintain even soil temperatures. For herbs, an organic mulch of aged bark or shredded leaves lends a natural look to the bed and will improve the soil as it breaks down in time. Always keep mulches off a plant’s stems to prevent possible rot.
Keep plants well-watered during the growing season, especially during dry spells. Plants need about 1 inch of rain per week during the growing season. Use a rain gauge to check to see if you need to add water. It’s best to water with a drip or trickle system that delivers water at low pressure at the soil level. If you water with overhead sprinklers, water early in the day so the foliage has time to dry off before evening, to minimize disease problems. Keep the soil moist but not saturated.
Fertilize as needed with Gro-tone All Purpose Organic Plant Food.
Monitor for pests and diseases. Check with your local Cooperative Extension Service for pest controls recommended for your area.
You can remove any flowering stalks that may appear to increase leaf production.
If you let one or two plants go to seed, parsley will often self-sow. Parsley is a biennial, and will not bloom until the second season. Parsley is cold tolerant and may be harvested after frost.
Tips
Harvest the outer leaves by cutting them at the base of the leafstalk. Harvest leaves as needed.
Sprigs are delicious in salads and make an excellent accent for vegetables and potatoes. Chewing on a fresh leaf can freshen your breath.
Fresh parsley may be stored in zip lock bags in the fridge for a week. Fresh leaves freeze well in ice cubes or sealed zip lock bags, and may also be dried. It can be used in vinegars as well, or made into parsley herbed butter.
