Parsley

PARSLEY – A biennial herb (Petroselinum hortense) grown as an annual. Its many horticultural varieties are grouped as curled-leaved (var. crisPunt) fern-leaved (var. Mariam) and Hamburg or “rooted” (var. radicosum). Though the leaves of all are used for flavoring meat dishes, soups, salads, etc., the curled varieties are most popular in America both for this purpose and for garnishing, though the fern-leaved are equally attractive. Hamburg Parsley is generally cooked like parsnips.

As parsley seed germinates slowly (sometimes taking several weeks) it should be soaked in warm water overnight before planting. Sow outdoors in early spring in rows 10 to 12 in. apart, and cover 1/2 in. deep. Later thin the plants to stand about 6 in: apart. The leaves may be cut all season for use as needed. In the fall they may be dried and stored in tight jars, or roots may be transplanted into pots or boxes to be grown on indoors. The following spring remove the flower stems as fast as they appear so as to keep the plants producing leaves until those grown from a newly sown crop are ready. The parsley stalk weevil sometimes hollows out the main stem, but no remedy or preventive is known. The celery worm also feeds on parsley.

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