Parsley
Curly Parsley is a slow growing bright green shrublike biennial herb, with thickly ruffled darker green leaves, although usually grown as a annual. If allowed to mature and grow for a second season tiny yellow flowers will grow and the plant will slowly set to seed.
Difficulty: Easy
Soil: Well-draining soil rich in organic matter
Sowing: Spring/Summer
Germination: 14-21 days
Days to maturity: 70-90 days
Position: Full sun/ Partial Shade
Spacing: 40×40 cm apart
Sow Depth: 2mm deep
Height: 30-45 cm
Growing notes:
Parsley needs more fertile soil than most herbs so be sure to work compost into the area you want to plant in. Keep the soil moist while the seeds germinate. Sow Parsley where you would like it to grow it as it has a delicate taproot, so take care if you want to transplant the herb. Mulching around the plants will help conserve moisture and help keep weeds away. Once established, Parsley needs little attention, just watering often, especially in summer and weeding regularly. Harvesting Parsley regularly will help encourage new growth, by cutting the stems at the base and not harvesting more than a third of the plant at once.
Uses:
Parsley is rich in antioxidants and nutrients, including iron and vitamins A, C and K as well as folate, potassium, copper, zinc and also possessing antifungal, anti-inflammatory, and antiseptic properties. Parsley was used medicinally long before it was used as a seasoning. But is now known and used worldwide as a culinary herb in many cuisines and dishes, being a particularly popular herb in Middle Eastern cuisine.
Origin:
Native to the Mediterranean region of Southern Europe with a rich cultural history dating back to ancient Greece.
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