Parsley
Petroselinum crispum
Parsley, Petroselinum crispum
A hardy biennial which will crop for many months.
With its distinctive bright green sprigs, curled parsley is probably the most easily recognised herb in the garden. It belongs to the same family as the carrot, Umbelliferae and originates in the Mediterranean and Southern Europe.
The Greeks used parsley as a symbol of death, it was used to decorate tombs and in funeral rites. However, the Greeks were not known to eat the herb but preferred to feed it to their horses. Romans on the other hand employed it a great deal in many dishes as well as chewing it to reduce the inebriating effect of alcohol. Parsley is still used today to counter bad breath. In medieval times a great deal of superstition and black magic surrounded the plant. It was thought that the seed had to go to the devil and back again seven times before the plant would grow.
The reason why parsley had such a gloomy reputation was perhaps due to the fact that the seeds are very slow to germinate and, today, some gardeners still find it rather frustrating to grow. Don't be daunted though; just follow the pointers below and you should have a successful crop for your summer salads, autumnal soups and winter flavouring.
Parsley comes in two main forms - curled and flat, or broad, leaved. Curled parsley is much more decorative. Flat leaved is hardier and more vigorous, with a stronger flavour.
Advantages of this herb
Parsley contains vitamin C iron and calcium.
Sowing
Despite old herbals stating that parsley should only be sown on Good Friday, it can be sown in spring, summer and late summer to give a succession of plants.
- To speed up germination, soak the seed overnight (approx 12 hours) in lukewarm water
- Sow thinly in a moist, organic multi-purpose compost
- If the compost has been stored in a cold place, move it somewhere warmer for a day or two before sowing. Do not sow into cold compost
- Use module (plug) trays or small pots, not seed trays. Parsley, like other members of the carrot family, dislike root disturbance
- Water well and cover with a sheet of glass, clingfilm or propagator lid
- Place in a propagator or warm location (18C is ideal) to germinate. Germination can take 2-3 weeks, or up to 4-6 weeks in a cooler spot
- Do not allow condensation to build up. This could increase the risk of infection with damping off disease
- Thin to one seedling per pot or module as soon as large enough
- Plant out, or pot up, when the seedlings have developed two or three real
leaves
Growing and harvest
- Final spacing should be about 15-20cm apart
- Parsley needs a moist, rich, garden soil with plenty of organic matter
- Plant in sun or semi-shade. For a winter supply, grow in a sunny sheltered area. For summer growing, semi-shade is preferable
- Pots of parlsey can be kept indoors on the window-ledge or in containers on the patio
- Water well in dry weather
- Cover with a cloche to maintain cropping over winter
- When the plant is growing well you can cut sprigs regularly
- Cut off flower heads to prolong supply
Seed source
The Organic Gardening CataloguePossible pest problems
- Aphids
- Whitefly if grown indoors.
- Slugs
- Carrot Fly
Other types of parsley
Hamburg parsley, Petroselinum tuberosum, was introduced into Britain in the 1727 and became very popular in the Victorian era. Although it is a perennial, it is grown as an annual for its large roots. These can be boiled like parsnips and served with butter. Sow seed in March and do not plant in recently manured ground.
Return to what to do in your herb garden now
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