Parsley

Parsley (Petroselinum) is a bright green biennial herb, often used as spice. It is common in Middle Eastern, European, and American cooking. In modern cooking, parsley is used for its leaf in much the same way as coriander (which is also known as Chinese parsley, although parsley is perceived to have a milder flavour.

Location
Outdoors a site in semi-shade is ideal.

Sowing
Sow seeds ½cm (¼in) deep in April for a summer crop and again in August for winter use. Germination is slow, it may take up to a couple of months.

Thinning
Thin seedlings to 25cm (9in) between plants.

Aftercare
Water in dry weather and cover overwintering plants with cloches or straw.

Remove flowering stems as they appear. Some can be left to provide seeds for sowing next year.

Harvesting
Pick regularly to ensure a continuous supply of fresh leaves.

Drying
Dip the tips into boiling water for 2 minutes and then place in an oven on the lowest possible setting until crisp. Crush and store as soon as the leaves are cool.

Freezing
Shred leaves and pack into ice cube trays in the deep freeze. Add individual cubes of frozen parsley to soups, stews etc. as required.