Parsley

Parsley is a biennial, that is it comes to maturity and flowers in its second year. It can be grown both indoors and in the garden, The leafy plant grows to around 30cm (1ft). In the second year its flower stalks may reach twice that but are best removed so as to encourage leaf growth.

Sow parsley in trays and pots indoors or in a heated propagator during early spring and keep warm until germination. If you have problems getting good germination you might try soaking the seeds in lukewarm water for a while before sowing. As the young plants develop they should be transplanted with about 20cm (8in) spacing into a good soil in a warm spot after digging in some compost. Parsley is a herb that quite likes a good soil.

Parsley's vitamin-rich leaves are widely used as a garnish on soups and salads, the leaves being at their best when young in their first year. They are best fresh but can be chopped and frozen into ice cubes then added to soups as a mildly spicey flavouring and to make herbal teas.

Parsley roots can also be incorporated into soups and stews. Indeed the variety known as Hamburg parsley has roots like parsnip and can be cooked in the same way. I have never tried it but I'm told that the flavour is quite reminiscent of celeriac.

Various medicinal benefits are ascribed to parsley including the improvement of digestion, and therefore its frequent use in herb tea mixtures. Oil is also extracted from the seeds for use in both the food industry and medicine but in the latter case it is important to take care as overdose can lead to harmful effects.

For detailed information on the growing and usage of parsley and other herbs why not consult your own handy copy of one of the vital reference books shown the Books on Herb Growing page of our "Growing Herbs" blog. From that page you can order copies from reliable sources on both sides of the Atlantic.