Garden Vegetable - Parsley

Botanical Information

Starting

Notes:

Prefers a moist well-drained soil in sun or partial shade. Prefers a good light soil that is not too light or acid, growing poorly in light acid soils. Parsley is commonly cultivated for its edible leaves and there are many named varieties. Three main groups of varieties have developed over a period of time:

• P. crispum crispum. The curly leaved forms of parsley. This is the more ornamental form, especially when used as a dressing in salads, cooked meals etc. It also has a milder flavor. However the curly leaves tend to hold on to surface water and so they are more likely to contract fungal diseases in the winter.
• P. crispum neapolitanum Danert. Italian parsley. This has flat, or plain leaves and is considered to have a stronger flavor. This group is also hardier, in part at least because the leaves can shed water easily.
• P. crispum tuberosum (Bernh.)Crov. Root or Hamburg parsley is a very distinct form with a swollen root that is used as a vegetable. The leaves are not of such good quality as the preceding forms, but can still be used as a flavoring.

Parsley is fairly winter-hardy, though it usually dies down in the cold weather, coming back into growth in early spring. By moving some plants into a protected area such as a greenhouse in the winter, or by putting a frame around them, leaves can usually be made available all winter.
Parsley has a long history of use. The ancient Greeks believed that it sprang from the blood of Archemorus, the forerunner of death, and so did not eat it but used it for making wreaths to adorn the dead. The Romans wore garlands of it at feasts in the belief that it would prevent intoxication. They kept it away from nursing mothers, however, believing that it could cause epilepsy in the infant. Parsley is superficially similar to several poisonous species, including Fool's Parsley (Aethusa cynapium). Great care should be exercised if harvesting the plant from the wild. A good bee plant and a good companion plant, especially for growing near roses, tomatoes, carrots, chives and asparagus, giving them all added vigour and protection against certain pests, especially carrot root fly and rose beetles.

Propagation: Seed - Three sowings can provide a year round supply of fresh leaves. The first sowing is made in a greenhouse in late winter. Prick out the seedlings into individual pots when they are large enough to handle and plant them out in mid to late spring. The second sowing is made outdoors in situ in the middle of spring and the third is also made in situ outdoors, this time in mid to late summer. Germination usually takes place in about 7 days at 77°F, though it can take 4 - 6 weeks. Germination time can be reduced by pre-soaking the seed for 12 hours in hot water that is allowed to cool quickly, but be careful not to overdo the heat and cook the seed. The seed remains viable in normal storage for 2 - 3 years.