Growing parsley ( GYI)

 

Parsley

One of the most popular herbs in the world, parsley is the classic “stock-pot” herb and a quintessential part of any herb garden. This herb can also successfully grow inside, so it is perfect for any Urban GIYer – or just someone who wants to brighten up their kitchen.

SOWING

• Parsley can be sown direct or sown in modules and transplanted.
• Outdoor sowings can be made from April to June.
• Indoor sowings can be made from from March to June.
• If sowing direct, sow curly parsley thinly in rows 15cm apart and large-leafed parsley in 30cm rows, at 0.5cm deep.
• If sowing in modules, sow a small pinch of seeds in each module and thin to one plant when seedlings emerge.
• Keep in mind parsley seed is slow to germinate, so be patient – this is dependent on temperature, but usually germination takes three weeks.

GROWING

• When seedlings emerge, the plants can be thinned to 15cm apart. This is not essential but usually gives better results.
• If you have sown direct make sure to regularly check for weeds. Weeds can often take over the bed before plant begins to germinate.
• Plant out module-grown seedlings at the same spacing (15cm apart) when they are 7-10cm high. Transplant carefully as they hate root disturbance.
• Parsley should be kept moist to prevent bolting. Water well in dry weather.

HARVESTING

• Cut leaves with scissors at 6-8cm from the soil, this ensures good re-growth.

TIPS

• Eating parsley at the end of a meal aids digestion and sweetens the breath.