Parsley is a popular culinary herb native to the Mediterranean region. It is widely used for its fresh flavor and is a common ingredient in many dishes and garnishes.
Parsley has bright green, curly or flat leaves, depending on the variety. It forms a compact rosette of foliage and can reach a height of about 6-12 inches (15-30 cm).
Plant parsley in a location that receives full sun or partial shade. It prefers well-drained soil rich in organic matter. Regular watering is necessary to keep the soil evenly moist.
Sow parsley seeds directly in the garden after the last frost date. Plant them about ¼ inch (0.6 cm) deep and space them 6-8 inches (15-20 cm) apart. Keep the soil consistently moist during germination.
Water parsley regularly, aiming to keep the soil evenly moist. Avoid overwatering, as it can lead to root rot. Apply a balanced fertilizer every 4-6 weeks to promote healthy growth.
Trim or harvest outer leaves regularly to encourage new growth. Remove any flower stalks that appear to prevent the plant from going to seed.
Harvest parsley leaves when they are large enough to use, usually after 70-90 days. Cut the outer stems at the base, leaving the inner stems to continue growing.
Rinse harvested parsley, pat it dry, and store it in a plastic bag or airtight container in the refrigerator. It can stay fresh for up to one week.
Parsley is generally a low-maintenance herb but can be susceptible to fungal diseases like powdery mildew. Provide good air circulation and avoid overhead watering to minimize the risk.
Parsley is not only used for culinary purposes but also has medicinal and ornamental uses. It is a rich source of vitamins A and C, and its leaves can freshen breath when chewed.