To put it simply, parsley invented globalisation. It is a staple of many culinary traditions, spanning cultures and climates in a way that would make the most ardent free-trade advocates drool. From tabbouleh to chimichurri, parsley butter to salsa verde, it has a way of fitting in with anything, yet can also be eaten on its own as a breath freshener.
Rich in vitamin C and iron, parsley is a robust, self-seeding herb. It has a long tap root, which allows the plant to access deep water in drier conditions. In the absence of frost, we are able to grow it year-round, but a single plant is only good for about 6 months before it gets exhausted and begins to seed. Parsley foliage will benefit greatly from a fortnightly water with liquid seaweed solution, which will quickly replenish nutrients.
For those choosing between flat-leaf (Italian) or curly leaf, we have found that the curly varieties tend to take the heat better but flat-leaf is more palatable. On the other hand, as our friend Sam likes to say, ‘the curls get the girls’. Too many choices cause stress, so you may as well grow both!
PLANTING
Sow seeds directly into the veggie patch. Seeds are small so will require thinning out once germinated. They will take 3 – 5 weeks to germinate.
WATERING
In ground: Water daily for the first 4 weeks and 3-4 times a week in the absence of rainfall thereafter.
In Pots: Water daily, in the absence of rainfall, for the entirety of the warm season, and then cut back to watering every second day during the cooler times of the year.
MAINTENANCE
Prepare soil with compost and slow-release all-round fertiliser and plant seedlings directly to the patch. Choose a planting time that is neither extremely hot or cold. Mulch with pea straw, lucerne hay or sugar cane mulch to a depth of 3–5cm.
Feed monthly with liquid seaweed solution and pick off any yellowing leaves that can develop early on
At around 6 weeks begin harvesting in moderation, taking from the more mature outer stems, allowing the younger inner growth to develop.
After 4 months production becomes so prolific, you wonder if you’ll ever be without it, but this is followed by seed heads that need to be continually cut back to refocus growth. Eventually it’ll give in and you’ll need to replant.
HARVESTING
Time until first harvest: About 6 weeks, but won’t become a reliable producer until about 16 weeks.
How to harvest: Snip leaves and small stems from the outer foliage, leaving plenty of younger foliage to regenerate.
TIP
Parsley seeds are incredibly small and hard, making them difficult to propagate. If you’re intent on earning your veggie patch stripes, soak them in warm water with a dash of dishwashing liquid for a few hours to help break down the coating and encourage more success in propagation.
