Parsley Herbs Seed (Mini Pack)
According to an old English folk tale, parsley (Petrosilenum crispum) grows best in a household where the wife wears the trousers. Whether you choose to grow parsley for mythical or feminist reasons, or for its culinary and medicinal properties, it’s a great addition to your herb collection.
Native to the Mediterranean, it’s a rich source of vitamin C and iron, and is said to cure bad breath and cleanse the skin. Easy to grow, even in part shade, parsley can be grown in containers or borders, and freshly picked leaves will depth and flavour to your cooking.
Find out how to grow parsley in our Grow Guide.
Sowing parsley seeds
Sow your parsley seeds directly into well-prepared soil, in rows 1cm deep and 30cm apart. Lightly cover the seeds and water in well. When seedlings are large enough, thin them to 15cm apart.
Alternatively, if you have less space available, fill a pot with seed compost and sow seeds thinly, covering with a light layer of compost and watering in. Make sure the compost does not dry out. Seeds can take six weeks to germinate and should be thinned out and potted on when big enough. When moving to a larger pot, use a mix of garden and soil-based compost, to prevent the young plants from drying out.
Sow batches of seeds a few weeks apart so you have a continuous supply of parsley.
Looking after parsley
Parsley needs plenty of water, particularly during dry weather, and benefits from the occasional feed of general seaweed fertiliser to boost leafy growth. Cut back any yellowing foliage.
A biennial plant, flowers will be produced in the second year, if plants are not regularly cut back. If you want to save seed, allow some plants to flower.
Parsley is best picked as needed, cutting the stems at the base, so that new leaves grow back quickly. You may want to grow several plants so that you can harvest from one while another is left to produce new growth.
Parsley leaves can be dried and stored, but the flavour is less intense. With parsley plants so easy to grow and maintain, it makes sense to use a fresh supply. In terms of flavour, it’s better to chop parsley finely in a food processor and freeze if you do want to store for later use. You can also divide plants at the end of the season, pot them up, and bring indoors for leaves throughout winter.
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