Growing Parsley
Parsley (Petroselinum crispum) is a biennial herb — it produces leaves in its first year, then flowers and goes to seed in the second. Most gardeners treat it as an annual, growing a fresh batch each year. There are two main types: flat-leaf (Italian) parsley, which has stronger flavor, and curly parsley, which is milder and often used as a garnish.
Planting
Parsley seeds are notoriously slow to germinate — 14 to 28 days is normal. Soaking the seeds overnight in warm water before planting speeds things up slightly. Sow 1/4 inch deep in moist soil in spring, or start indoors 8–10 weeks before the last frost. See Seed Starting Herbs Indoors. Thin seedlings to 8–10 inches apart.
Growing Conditions
Parsley grows well in full sun to partial shade and prefers rich, moist, well-drained soil. It is more tolerant of cool weather than basil and can survive light frosts. Keep the soil evenly moist. Parsley does well in garden beds, raised beds, and containers.
Harvesting
Cut outer stems at the base once the plant has at least 3 segments of leaves per stem. Always harvest from the outside, leaving the inner growth to continue developing. A single plant can be harvested repeatedly throughout the season this way.
Culinary Uses
Flat-leaf parsley is one of the most useful herbs in the kitchen. It is a key ingredient in chimichurri, gremolata, tabbouleh, bouquet garni, and fines herbes. Use it generously — parsley is a volume herb, not a pinch herb. The stems have more concentrated flavor than the leaves and should be used in stocks and sauces. Fresh parsley is also an effective palate cleanser and breath freshener.