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Name: parsley, Italian flat leaf parsley, Italian parsley, flat leaf parsley, continental parsley, Petroselinum crispum.
Height: 25–35cm.
Plant type: biennial herb.
Climate: all climates.
Soil: plant in a soil enriched with compost and aged manure.
Position: full sun, though will benefit from some afternoon shade in very hot climate zones.
Flowering and fruiting: an umbel of small white flowers.
Feeding: regular applications of a seaweed solution and organic liquid fertiliser to encourage strong deep green growth.
Watering: regular watering required, especially during hot, dry weather.
Generally considered the more culinary of the parsleys, Italian flat leaf parsley has a strong flavour that is best added to cooking at the last minute to maximise flavour and nutrition. All parts of the plant are edible, just like curly leaf parsley, however it is less bitter than its curly relative. Often mistaken for coriander, both have very distinct and different flavours, which makes identification easy.
A culinary herb of great merit, parsley grows in pots and garden beds, bringing a fresh flavour to cuisines from around the world. A nutrient rich herb, parsley has myriad health benefits to match its versatility in the kitchen.
Parsley is a biennial herb grown from seed every two years. To speed up the germination process, soak in water overnight or pour boiling water over the seeds after sowing.
Sowing thinly in a punnet of seed raising mix or directly into the garden on a soil improved with aged manure and compost. Parsley seed is small and fine and will readily germinate if sown on the surface of the soil. Do not plant too deeply.
Parsley seed needs to be kept moist. Water regularly or use a propagator unit with a lid to help maintain optimal soil moisture. Seed will germinate within 3–4 weeks. Parsley can be sensitive to transplanting, so if conditions are favourable, sow directly in the garden. Apply snail and slug pellets at sowing to protect emerging seedlings.
If transplanting from punnets or pots, plant in full sun in a soil enriched with compost and aged manure. Water regularly.
Once established, parsley is easy to grow as long as it has full sun and adequate water. If left to dry out, parsley can run to seed prematurely. Protect from snails and slugs and apply a seaweed solution regularly during establishment to maintain optimal plant health.
In areas with very hot summers, such as Perth, it will benefit from some afternoon shade.
Parsley enjoys a moist soil and regular watering, especially during hot or dry weather. In pots, daily watering will be required during the summer months. In gardens every second day should suffice. Mulch to keep soil moist.
A leafy green, parsley enjoys regular applications of a seaweed solution and organic liquid fertiliser. Apply a complete granular fertiliser in spring and autumn.
Harvest regularly as required, never removing more than half the plant at a time. Harvest from the outside inward to use the oldest leaves first.
Snails and slugs will devour young seedlings as well as germinating seeds, so protect with snail and slug pellets and snail traps.
Parsley sets seed in its second year.
Harvest the first seeds as soon as they turn dark brown, this will ensure seed is ripe and ready to germinate.
Remove seed heads and place in a container or bucket, leave to dry and then shake the seed from the heads.
Spread over paper towel and allow to dry for a few additional days before storing in a clearly marked envelope.
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.
Curly parsley: a more decorative type of parsley that is tolerant of part shade.
Coriander: a popular herb that's also versatile in cuisines from around the globe.
Chives: a mild onion-like herb that can be harvested when needed.
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