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Pa r s l e y M1221 2007

Common , Petroselinium crispum, a member of the family (), is well known for its use as a gar- nish or as a flavoring in many dishes and salads. The curly varieties also make a nice addition to most gardens, planted with other herbaceous or used in a border. Native to the Mediterranean area, parsley has a biennial life cycle, but is usually grown as an annual in our region, because the plants often die during cold winters.

Culture As with most , parsley does best in a sunny area which receives direct light for 6-8 hours a day, although it can tolerate some light shade. Plants will be more pro- Figure 1. Parsley. ductive if grown in well drained soil that is fairly rich in organic matter, with a pH range of 6.0-7.0. container grown plants outside and every 4-6 weeks for parsley grown indoors. Although germination is notoriously slow, seed propaga- tion is the easiest way to start plants. The rate of germina- Parsley is an easy to grow indoors as long as it has a tion is dependent upon seed freshness, ranging from 2-5 bright location and holes in the bottom of the pot to insure weeks. To help hasten the process, soak the seeds in warm good drainage. The plants may be a bit spindly when water for up to twenty-four hours prior to planting. grown indoors; this is due to lower light levels. Seeds can be started indoors in the late winter approximate- Harvest ly 6-8 weeks ahead of the last frost date. Seeds can also be Harvest leafy stalk-like herbs such as parsley by snip- sown directly in the ground where they are to be grown, af- ping off the stalks close to the ground, beginning with the ter danger of spring frosts has passed. Cover seeds with 1/8 outside stalks. New growth will be encouraged throughout inch of soil, and keep them moist. Since germination is so the growing season if pruned in this fashion. If just the tops slow, it’s a good idea to mark the rows. Emerging seedlings are cut off and the leaf stalks remain, the will be less will appear almost grass-like, with two narrow seed leaves productive. opposite each other. Thin or transplant seedlings when they are 2-3 inches high. Final spacing should be 10-12 inches Fresh parsley has the best quality. Although it can be dried apart. or frozen, much flavor is lost. The plants remain green and productive into fall and can handle light frosts. Leave the Do not allow the plants to dry out completely between plants in place after the foliage has been killed by frost, waterings in the garden. Water deeply at least once a week and they may resprout in spring, depending on winter con- to insure the roots are receiving enough moisture during ditions. Then you may again harvest fresh parsley until the the growing season. A light mulch of ground up leaves or plant sends up a seed stalk and dies, having completed its grass clippings will help retain moisture and keep weeds to biennial lifecycle. However, this second year parsley will a minimum. be more bitter than the previous season’s harvest. Fertilize plants in garden beds once or twice during the Dry the leaves by spreading them on a screen or hanging growing season, using a 5-10-5 commercial fertilizer at a them upside down in bunches in a warm, well-ventilated rate of 3 oz per 10 feet of row. Use a liquid fertilizer at one room out of direct light. For quick drying, dry the leaves in half the label recommended strength every 3-4 weeks for a slow oven at 100-110°F for just a few minutes. Store the Parsley 2 dried leaves ground or whole in an air-tight container away from heat sources or bright light. Fresh parsley can also be frozen in small bags in the freezer. Parsley preserved by either method should be used within a year’s time.

Varieties The most common variety is common or curly parsley, Pet- roselinium crispum. These curly types are quite versatile, typically growing 8-14 inches tall, forming dense clumps which are great for borders, interplanting in the garden beds, and indoor or outdoor containers. Italian flat-leaf parsley, P. neapolitanum is another popu- lar variety. This plant can grow quite tall (2-3 ft) and is more gangly in habit. The flat serrated leaves have a much stronger and sweeter flavor than the other varieties, making it more desirable for cooking. Hamburg parsley, P. tuberosum, is mainly grown for its white, fleshy, -like roots, used in flavoring soups. Tall, fern-like leaves make up the foliage. Japanese parsley, japonica, resembles the Italian parsley but is not commonly grown. It has a more bitter taste and is sometimes used in Asian cooking.

Photograph by Stephanie Hart. Edited by Jill MacKenzie, Former Extension Specialist, Horticulture, University of Minnesota Extension, 6/07. Reviewed by Shirley Mah Kooyman, Adult Education Manager Minnesota Landscape Arboretum and University of Minnesota Extension. Copyright 2007 © Regents of the University of Minnesota. All rights reserved. In accordance with the Americans with Disabilities Act, this material is available in alternative formats upon request. Please contact the Extension Store at (800) 876-8636. University of Minnesota Extension is an equal opportunity educator and employer.