Name: parsley, curly parsley (Petroselinum crispum).
Plant type: biennial herb.
Climate: all climates.
Soil: enrich the soil with compost and aged manure.
Position: full sun to part shade.
Feeding: apply seaweed solution or an organic liquid fertiliser regularly.
Watering: regular watering required, especially during hot, dry weather.
With a slightly more bitter flavour than Italian flat leaf parsley, curly parsley is more often used as a garnish or decoration than a flavouring, although both parsleys are readily interchangeable and flavoursome.
Decorative and delicious, curly parsley can be grown as an edging plant along a path or the front of your vegie garden. Great in pots too, parsley is perfect for gardens big or small.
Add curly parsley to cooking at the end to maximise flavour, or use fresh in salads.
Easy to grow, parsley prefers full sun and regular water. Protect from snails and slugs and apply a seaweed solution regularly during establishment to maintain optimal plant health.
Do not let the soil dry out, as this can cause parsley to prematurely run to seed. Water every second day, or daily if growing in pots, especially during hot, dry weather. Apply a seaweed solution at planting and a complete fertiliser in spring and autumn.
Although pruning is not required, regular harvesting keeps plants compact, healthy and vigorous. Never remove more than half the plant at a time, selecting the outer leaves first, then working your way inwards towards the nearest growth.
Protect seedlings from snails and slugs with pet-friendly snail and slug pellets or snail traps.
Parsley is readily propagated by seed. Seed is produced in its second year, just before the plants die off.
After applying fertiliser, delay harvesting for a few days and rinse well before cooking and eating. If using products to deal with pests, diseases or weeds, always read the label, follow the instructions carefully and wear suitable protective equipment. Store all garden chemicals out of the reach of children and pets.
Italian flat-leaf parsley: a more flavoursome version of parsley that's perfect for cooking.
Mint: a vigorous herb that pairs well with parsley to make tabbouleh.
Spring onion: a milder form of onion that readily spices up salads.
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