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Growing parsley
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Parsley growing with chillis (hot peppers)
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We've been growing parsley since we first started growing vegetables
and herbs. Parsley's the kind of herb that once it gets going, provided
you don't do anything too stupid, it should keep on growing. The only
problem we've ever had with parsley is getting it to grow from seed. On
occasions we've just given up and bought seedlings from the nursery. Once
they're transplanted late in the afternoon and given a water they rarely
look back.
Parsley looks great too when growing. If you're like me you'll probably
grow the conventional curled form of parsley (which looks really great
in the garden and on your kitchen plate!), sometimes called curled French
parsley. Or you can be a real connoisseur and grow Italian parsley. Italian
parsley has flat, straight leaves, but a remarkable flavour. Chances are
if you go to a restaurant and there's parsley in the meal, it'll be Italian
parsley. Chefs just love it. And as a gardener you can grow this culinary
herb yourselves.
Growing conditions
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Parsley can be grown all year round in subtropical climates. It's
generally grown only in warmer months in cool and temperate climates.
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It will grow better in moderately moist beds that are partially shaded.
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Parsley prefers soil manured the previous season.
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Parsley, like basil, is a companion of tomatoes. If you plant the
two together your yields will be boosted.
Garden care
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Parsley can sometimes be difficult to germinate. You should try to
use fresh seed. We read somewhere that if you're having problems getting
parsley to germinate you should try soaking the seed in warm water
a day before sowing. If you're still having problems just swallow
your pride and buy seedlings from your local nursery.
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This herb is a perennial and flowers at the end of it's second year.
You'll find it generally tastes best in its first year.
Harvest time
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You just can't go past snipping off a sprig (or two) of parsley,
chopping it up and throwing it into all sorts of dishes. You can cut
it or break it off with your fingers.
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The great thing about parsley is you can cut it and come back to
it again later. Provided you've got a half dozen (or more) plants
you're set for the season. You shouldn't harvest the whole plant.
Just cut a sprig off each plant until you've got enough. This will
not put any stress on the plants and they'll quickly grow some more
leaves to replace the ones you've taken. What a considerate herb.
Last Updated
17 November, 2008
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