Parsley is a member of the Umbellifer or carrot family. An herb from the Mediterranean parsley is a biennial. If your winters are not to sever the plant will return in the spring.
Plant well-drained fertile soil teeming with organic matter
Direct seeding works excellent with this herb
Water deeply once a week
Parsley is a biennial.
Prefers soil with pH6.0-7.0
Space 10-12” apart
Harvest outer stalks first
Companions- tomatoes, asparagus, carrots, chives, corn, onions
Planting and Harvesting- Unlike other herbs, parsley does exceptionally well with direct seeding. The hard cases seeds can be soaked overnight in warm water for improved germination rates.
Make sure your bed is weekend and free from grass. When this herb geminated and emerges, it can look similar to small blades of grass. That's why a clean, clear bed is important, so your seedlings are not mistaken and removed during weeding.
When you harvest parsley, it is essential to cut the entire stalk. Parsley sends up new shoots from the middle of the plant, so by harvesting the exterior you will make sure you're not inhibiting the growth process. It may be tempting to harvest just the leaves, leaving the stalk, but doing so will slow down the plant's production.
These plants will continuously produce through the fall and can even handle a light freeze. Continue harvesting until the plant sends up a seed stalk and dies. Remember parsley is a biennial, so it will return the following year. Note that second-year parsley has been known to have a slightly bitter taste.