Parsley or garden parsley (Petroselinum crispum) is a species of Petroselinum in the family Apiaceae, native to the central Mediterranean region(southern Italy, Algeria, and Tunisia), naturalized elsewhere in Europe, and widely cultivated as an herb, a spice, and a vegetable. Where it grows as a biennial, in the first year, it forms a rosette of tripinnate leaves 10–25 cm long with numerous 1–3 cm leaflets, and a taproot used as a food store over the winter. Parsley is widely used in Middle Eastern, European, and American cooking. Curly leaf parsley is often used as a garnish. In central and eastern Europe and in western Asia, many dishes are served with fresh green chopped parsley sprinkled on top. Root parsley is very common in central and eastern European cuisines, where it is used as a snack or a vegetable in many soups, stews, and casseroles.
Parsley is one of our richest sources of vitamin C and it also contains vitamin A and minerals such as iron. These all build the immune system and two tablespoons of parsley a day (chopped, infused or added to salad) provides strong protection against colds and flu.
Spacing: 6” – 12″
Optimum Soil Ph: 5.5-7.0, Ideal 6.0-6.5
Days To Maturity: 80
Sowing Method: Outdoors
Sow seed from May 1st. to July 1st.; every two weeks, for a fresh supply, till the snow flies, Plant seed in rows 15 in./38 cm. apart, 1/4 in./6 mm. deep. Seed should be sown @ 5 seeds per in,./25 mm, as parsley seed takes up to 5 or 6 weeks to sprout. Most growers mix a little radish seed with their parsley seed to prevent the ground from “crusting” and mark the rows for cultivation. Plants should be thinned to 2 – 4 in./8 – 10 cm apart, depending on type. Parsley will succeed in any type of good garden loam that does not dry out too fast or is too alkaline. Parsley needs several light applications of 20 – 20 – 20 throughout the season to keep dark green appearance.