I love parsley! It’s probably my absolute favorite spice. I can take a leaf and just go and eat it. Parsley or leaf parsley doesn’t really matter to me. Parsley is very full and good, but can also become a little earthy and dirty in the “mug”. Leaf parsley, on the other hand, probably tastes a little less, but is clean and easy to take and eat right away. Last year we only grew leaf parsley and it turned out so amazingly nice. We have a lot in the freezer and ate so much this summer. Unfortunately, I think the parsley loses some of its flavor when stored. Regardless of whether I freeze or dry, there is a very big difference compared to eating it fresh. Boring in the winter, but it makes you want to grow and eat extra during the summer!
To sow
Parsley can advantageously be sown indoors as early as March, but it is also possible to sow it directly on the plant site in May. I do as I usually do and sow it in a trough. I don’t know if it’s the best or if it fits better in a plug tray but the best seed is the one that is sown so do what you feel suits you. Parsley sows about 0.5 cm deep. I’m not too particular about that sort of thing either… But if you want to do exactly that, I can recommend taking a flower stick and marking up 0.5 cm. Stick it in the soil and you have a nice little hole that is just the right depth. Last year we grew parsley in clusters and it worked very well so this year I sowed it in groups with several seeds together. Parsley is biennial, but the second year it likes to bloom, so if you don’t want to take your own seeds, it’s best to remove the inflorescence as early as possible. Then the parsley continues to produce leaves.
To grow
When the parsley comes up and you see that the roots are on their way to the bottom of the pot or tray, it is time to replant. If it’s warm enough, you can put it outside immediately, tempering if necessary. I guess I will repot mine and have them in the greenhouse a few weeks before planting in the garden. With all spices, I prefer to have them near the kitchen. Put them in a pot or a piece of land near the kitchen and it’s easy to go out and harvest when you need to.
To harvest
Parsley is harvested continuously during the season. The more you harvest, the more new leaves come. I prefer to harvest when I’m going to use the parsley because it quickly gets a bit boring after harvesting. Parsley leaves in particular quickly begin to droop and dry if left out. Parsley can stand in a glass of water for a few days. Make sure the plant has grown and feels strong before you harvest for the first time.
To store and refine
As I said, I have both dried and frozen parsley. Of those ways, I prefer freezing. I think it saves most of the flavor although it is nowhere near the fresh parsley. It is very good to mix parsley with garlic, salt, pepper, oil and some nuts, as a variation on pesto. The stem can be added to soup which is then mixed or you pick up the stems when the soup is ready.
Quick guide
- Pre-cultivate in March, approx. 0.5 cm deep or sow directly on the cultivation site in May
- Harvest when the plant is strong, the more you harvest the more will come
- Use in all foods and freeze the excess
Grounded gardens 