Petroselinum Crispum - Parsley

Growing Information: Plant in rich, moist, but well-drained soil in full sun to light shade 8 to 12 inches apart. Mulch the plants thickly in winter to delay dieback or dig up young plants and bring them indoors to a cool, bright location. During the second year of growth, remove flower stalks to extend the foliage life.

Cultivars: There are three common varieties of parsley: Italian or flat-leaf, curly, and Hamburg.

Italian or flat-leaf parsley (P. crispum var. Neapolitanum) has flat, dark green leaves with a strong, coarse flavor and edible, succulent stems. Both curly leaf and Italian are used in cooking, but the flavor of the Italian is preferable.

Curly leaf parsley (P. crispum) has leaves that curl into small frilly leaflets. It is often used as a garnish and is the variety most commonly sold even though it has less flavor than Italian parsley.

Hamburg parlsey (P. c. var. Tuberosum) has a thick, celery-flavored root that has a nutty taste when boiled as a vegetable.

Propagation: Grow parsley from seed. Sow outdoors in fall or start the seed indoors 6 to 8 weeks before the last spring frost. Soak seeds in hot water or freeze overnight to speed germination. Transplant while young without disturbing the taproot for best results.

Possible Problems: Aphids can be a problem indoors.

Harvesting and Using: Pinch off parsley sprigs as needed or cut the entire plant back to dry or freeze a larger quantity of foliage. You can munch on it plain for a vitamin-rich snack and breath freshener. Make parsley butter or parsley mayonnaise; use it in almost any dish for mild flavor and rich green color.