Parsley
Short, strong stems hold up the big clusters of highly curled, dark-green leaves. Parsley is one of the easiest herbs to grow and is filled with flavor. The non-bitter flavor is delightful and gives a subtle taste in Mediterranean and Middle Eastern dishes, and also many other salads and garnishes. Taking all your dishes to a whole new level of flavoring.
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Timing: You can either plant the parsley indoors during spring (mid-February to mid-March) or if growing them outside, you can plant them during May.
Growing: Parsley is very cold hardy and can be harvested through most of the winter. If you’re wanting to plant parsley during the summertime make sure to plant it someplace where it’ll get some partial shade for the soil to stay moist. If planting winter crops, start planting new seeds late summer, then transplant them outside to a warm location by September.
Sowing: If you’re planting the parsley inside, you’ll need to put them into trays and sow them 1 cm deep with 2-3 seeds per hole. Or, if planting outside plant the seeds in depths of 3cm with a spacing of 8 cm from other plants. Thin the weak ones regularly so that the parsley grows steadily with lots of nutrients.
Harvesting: When harvesting you can cut off a small piece of the herb or you can cut off as much as you need accordingly.
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