Growing and Using The Herb Parsley

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Parsley is probably the most familiar herb to many people. It’s used extensively as a garnish, either finely chopped or broken into neat sprigs. When you consider its attractive bright green colour even when added to hot dishes, attractive leaf shapes and the fact that cut pieces are slow to wilt, parsley’s popularity as a decorative addition to food is hardly surprising.

This herb is equally decorative in a garden or container. The curly leafed type, Petroselinum crispum probably the best one for decorative purposes. The neat plants and unusually frilled foliage provides a good contrast to a variety of bedding plants from brightly coloured marigolds and salvias to the most subtle pastel shades of begonias or impatiens.

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Petroselinum neapolitan or italian parsley has flat leaves and reportedly the best flavour for culinary purposes. There’s also a form that’s grown for it’s edible roots; Petroselinum tuberosum.

Parsley is rich in vitamins A, B and C.  It can be eaten raw or cooked. If cooked it should be added shortly before serving so that the flavour and vitamin content is not lost. Flecks of finely chopped parsley are especially appreciated on pale dishes, such as fish in white sauce, boiled potatoes or macaroni cheese, but it can enhance almost any savoury dish. Sprigs of parsley are often used on buffet dishes which are often a similar pastry brown colour.

Parsley helps reduce the smell of garlic on the breath, so is often added to garlic butter and dishes such as chicken Kiev. It is also said to aid digestion and cure flatulence. Leaves should be gathered as required and used fresh or frozen as colour and flavour both deteriorate if the leaves are dried or added to oils.

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Parsley is an easy to grow biennial which produces umbels of yellowish flowers during the summer after it was sown. It is often available as a young plant in garden centres and nurseries. Plants cope with a range of conditions from shade to full sun and are tolerant of most soils. The best leaves and biggest harvest will be produced on a fairly rich soil that is kept moist. Parsley can be successfully raised from seed, providing the seed is fresh. For best results, either  sow in modules or directly where it is to grow during early spring. Some people get better germination results if they water in the seed using boiling water (some claim cursing whilst doing so is also beneficial). Germination, particularly of stored seed or when sown in hot dry conditions can be slow and erratic. It’s also important to bear in mind that if it’s sown after Good Friday, the seed must travel to the Devil and back seven times before it will sprout, that it will only grow for honest people and does best in homes where the woman wears the trousers.

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