Parsley

Genus: Petroselinum

Family: Umbelliferae

Parsley, commonly used as a garnish, is a flavorful herb that is used in many dishes and in classic herb combinations. It’s easy to grow outside till frost and inside during the winter on a sunny windowsill.

A small, bright green herb with numerous fleshy stems and curled or flat leaves, parsley is easy to grow and quite hardy once established. Being a biennial (has two seasons of growth), it can be overwintered to resprout in the spring. Grows to a height of 12-18”, in a mounded form.

Parsley is an attractive plant and can be a nice addition to any garden bed as an edging of the border, giving a splash of feathery green foliage. When harvesting to use, just take evenly from the plants to maintain symmetry.

In the Kitchen

Parsley enhances the flavors of other foods and is used as a perky garnish. That cute garnish is meant to be eaten at the end of the meal as a breath freshener and digestive aid!

The flat leaf variety has a stronger flavor, but some recipes call for so much that curly varieties will give plenty of flavor.

Since it is so mild flavored, it may be combined with many foods like meat, soup, salads, omelets, veggies, fish or poultry. Fresh is most flavorful and nutritious added just before serving.

In France, a sautéed garlic and parsley mixture is a common addition to rapid sautés ‘a la provencale’ one minute before serving.

Turnip rooted parsley can be used just like parsnips. They taste like fragrant celery. Used to flavor soups or you can serve them like the Italians, sauté a small amount of minced root and add to veggies while they cook. Parsley’s subtle flavor makes it difficult to add too much.

Growing A-Z