Parsley is more than just a garnish. This self-seeding plant is cold hardy and grows trouble free in cold weather.
This popular herb is used in sauces, salads and especially soups. Not only is parsley a great garnish, but it is also rich in iron and packed with vitamins A and C.
The parsley plant is biennial, but it is usually grown as an annual plant in home gardens. Leaves tend to become more bitter and tough after the first year. During a harsh winter when parsley becomes frozen, the plant will reseed, and you can expect new growth, the following spring.
Timing: Direct sow after mid-August for a fall and winter crop or sow indoors in July to transplant in September.
Sowing: When starting indoors, sow seeds 1cm (½“) deep in peat pots or plug trays with sterilized seed starting mix.
For outdoor seeding, direct sow 3 cm (1¼ “) deep, spaced 8 cm (3”) apart. Parsley enjoys well-draining soil that is rich in fertilizer.
Add a lot of rotted manure or finished compost in to a deeply dug bed several weeks in advance.
Growing: Ensure the soil is moist, regardless of the location and expose plant to full to partial sun.
Thin final plants to 15 (6”) apart.
Harvesting: Once leaves have three segments, pick leaves and stems needed all winter.
Cut the plants at their base where the stem meets the soil.
Wrap stems in a damp paper towel then seal in a plastic bag to store parsley for about a week. You can also keep them fresh by placing the cut end of the stems in water.
Protection: Giving parsley cloche protection will continue growth for fall, winter and spring harvests. For extreme cold, add a mulch of straw or heavy row cover.
Pests and Disease
Parsley is very popular as a companion plant. Predatory wasps and other beneficial insects are attracted to its scent and flowers.