Parsley, Ache, Devil-and-Back-Ten-Times, Herb of Death, Herb Venus
Petroselinum crispum by 4028mdk09 (CC BY-SA 3.0)
H6
-20°C
Height | Spread | |
|---|---|---|
85cm | Max | 65cm |
30cm | Min | 15cm |
6 months to reach maturity
This plant has a mild fragrance
Petroselinum crispum commonly known as Parsley is is a biennial but is best grown as an annual. It is an extremely useful culinary herb. The leaves and stalks are also used to make a delicious vegetable stock along with carrots, onions and other garden vegetables. Parsley are fully to frost hardy and grow well in full sun or light shade. They will prefer a moist, well-drained soil. However, the leaves can become course in the second year.
Leaves ready for harvest 80 days after sowing. To ensure the best-flavoured leaves, treat Parsley like an annual - cut out the flower stalk when it appears to prevent the plant from going to seed and harvest leaves as needed. Best used during the first year. Can be frozen or dried. Let the plant produce seed in the 2nd season when leaves will turn bitter.
In Spring to Summer, soak seeds for 3 days, changing the water every day. Then sow in a spot with bright light, 6mm deep, in rich, well-drained soil. Keep moist. Germination in 5-6 weeks.
Culinary, ornamental, foliage, container
Parsley leaves are used in a wide range of dishes, especially from the Mediterranean cuisine.
Useful to stimulate appetite, relieve flatulence and urinary tract troubles and to improve the function of adrenal glands. Acts against bad breath and soothes bee stings and open wounds. High chlorophyll content gives it antiseptic properties.
Now the soil has warmed up, sow direct into prepared beds.
Explore allWhether its for their leaves or flowers, grow these plants nearby to use in culinary dishes.
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