Ultimate Guide to Parsley: Growing Tips, Culinary Uses, and Health Benefits

Introduction

Parsley

Parsley is a popular culinary herb, commercially cultivated as an annual plant in many parts of the world for its
attractive and aromatic leaves. Parsley is the most widely cultivated herb in Europe and the most used herb in the United States. It is used as a garnish rather than a component of the diet. The oil derived from the leaves can also be used in condiments and seasonings.

There are three varieties of parsley grown:
1. Crispum or curly-leaf parsley. The leaves are bright green and finely cut with a toothed-leaf edge. This is the most common variety that is used as a garnish.
2. Tuberosum, known as Hamburg or turnip-rooted parsley. This parsley has flat leaves but is grown for its large, edible root which is prepared as a vegetable.
3. Neapolitanum or Italian flat-leafed parsley. The leaves are dark green, flat, and less finely cut. This variety has a stronger flavor than curly-leaf parsley. This type of parsley
is commonly used as a flavoring in sauces, soups, and stews

How to Grow

Parsley

There are 2 types of parley you can grow in your kitchen garden: flat-leaf parsley and curly-leaf parsley. We are going to share some information about growing parsley in your Kitchen Garden:

1. Soil- Parsley needs well-drained, moisture-retaining soil. If growing in containers please ensure that it has adequate drainage holes and that they aren’t blocked. Soil pH should be 6.0- 7.0.

2. Growth- Parsley also needs warmth and sunlight to grow. It needs 15°c to 25°c temperature for germination. You can sow seeds directly in the soil. Soak the seeds overnight for better germination. It requires 3-4 weeks to germinate as it has a long germination period.

3. Compost- Add rich compost to the soil during the growing season for better growth of the plants. Add fertilizers after every four weeks.

4. Growth- Parsley is ready to use after 70-90 days of planting and its plant grows 1-1.5 feet tall.

5. Pest and Diseases- The parsley caterpillar is the only pest it can be affected by. Hand-pick it off the plants. It has no serious disease problems.

Harvesting

Parsley is ready to harvest when plants reach at least six inches tall. As the season progresses the plants can grow from 12 to 14
inches before being harvested. Growers will rotate fields every three to four weeks and trim one-third or one-fourth of the plant to encourage new growth during the harvest period.

Store

If you have too many fresh herbs to use, dry or freeze them. To freeze, simply wash and place in an airtight container in the freezer for up to two months. For storage for up to six months, first, wash the herbs. Then either remove all moisture by microwaving individual leaves laid out on a tray for 1 to 1½ minutes or blanch for 45 seconds in boiling water.
The easiest way to dry herbs is to wash them carefully, blot dry, and hang them upside down by the stem. Cover with paper bags to prevent dust from accumulating on the plants during drying. Do not hang in the sun. Once the herbs are dry and brittle, strip the leaves from the stems. Store dried herbs in airtight containers in a dark place.

Use Herbs

Use parsley dishes to spice up salads, soups, bean dishes, fish, and vegetables such as tomatoes, artichokes, and zucchini. Fresh parsley is preferred over dried parsley.