Parsley

Petroselinum crispum- Curled Leaf Parsley: The most common and recognizable Parsley variety.

Petroselinum neapolitanum- Flat Leaf Parsley: By far the most flavorful Parsley variety.

Petroselinum tuberosum- Hamburg Parsley: Grown for its fleshy, white roots primarily used to flavor soups.

parsley Plant Type:

Parsley is a hardy biennial that is usually treated as an annual.
Depending on winter conditions parsley may re-sprout in the second season, producing a more bitter tasting foliage than the previous year's crop. Later in the second season Parsley will go to seed and then die off, completing its biennial life cycle.

A well-drained, rich soil containing 2.5% to 5% organic matter with a pH from 6.0-7.0 is the most productive.

Growing Parsley from seed is the only viable method of propagation. Parsley seed germination is a bit slow, taking from 2-5 weeks. Always use the freshest Parsley seed available, The fresher the seed, the faster parsley seed will germinate.
Plant fresh Parsley seeds directly in the garden, where they will receive 6-8 hours of direct sunlight per day. Carefully mark the rows to keep track of them during the slow germination. Cover seeds with garden soil at least twice the thickness of the seed and keep moist.

Thin Parsley seedlings when they are 2-3 inches high, to a distance of 12 inches (30 cm) between plants.
Extreme care should be taken when transplanting parsley seedlings from nursery pots to the garden due to the very sensitive tap root. Digging parsley from the garden to transplant to another location is not recommended.
Water the Parsley plants deeply each week to ensure moisture to the deep tap root. Fertilize the Parsley plants during the growing season with a general purpose garden fertilizer following label directions.

Parsley is best cut after the leaves are of suitable size. Never harvest more than 1/3 of the Parsley herb at any one time. Following the Parsley harvest, leaves can then be used fresh, dried or frozen.

Medicinally, parsley is considered a diuretic helpful in treating stomach aches, urinary infections and gout. Parsley is also considered a good source of Vitamin C and iron, and strengthens digestion.
Parsley tea can be made from dried parsley leaves, which is sometimes prescribed for young women with bladder problems.
Infusions of parsley leaves and stems are said to be soothing and cleansing in bathwater. The oil is also used in shampoos, soaps, creams, lotions, perfumes and cosmetics.
Parsley leaves are a well-known breath-freshener, and its seeds or leaves steeped in water can be used as a hair rinse.
Cautions: Any use of parsley camphor, the volatile oil of Parsley, can be toxic in large quantities. And, like many diuretics, the volatile oil of Parsley can irritate, or at worst, damage the kidneys.

Curled Parsley is one of the most familiar of all herbs and is most commonly used for both garnishing and to a lesser degree flavoring.
Italian Parsley is popular because of its much-divided, sometimes curly leaves which have a characteristic flavor and aroma. Parsley is relatively high in vitamins A and C and iron.
Hamburg Parsley root is strong and may be boiled and eaten like parsnips, or added to soups and stews.

Do not cook parsley: Heat destroys the valuable vitamins and minerals in Parsley.
Use flat-leaf, aka: Italian Parsley: It has more flavor and nutrients than curled parsley. Chop the herb just before serving and sprinkle it on the dish.
Keep Parsley fresh: Sprinkle parsley with water, wrap it in a paper towel and refrigerate it in a plastic bag; Put the parsley stems in a glass of water and refrigerate.
For peak flavor, avoid Dried Parsley: If you must dry parsley, dry the flat-leaf variety. It will retain more flavor although flavor and aroma will be diminished.