Parsely, a high versitile herb, is easy to grow and care for and will add a punch to any chef's creation. Learn more here.
Starting parsley from seed, though notoriously slow, is the easiest method of achieving healthy plants. The rate of germination depends on the seed freshness, ranging from 2-5 weeks. To expedite the process, soak the seeds in warm water for twenty-four hours prior to planting. Seeds stated indoors will withstand a transplant to outdoor soil once the threat of frost has past. Sow evenly, covering seeds with 1/8 inch of soil and keep moist. Thin plants to three inches apart when the seedlings are 2-3 inches high. Water deeply at least once a week to insure the roots are kept moist - do not allow the plants to dry out completely. Light mulch can be used to aid in the retention of moisture. Keep free of weeds. If growing indoors, maintain soil moisture, 6-8 hours of light and be certain the pot has holes in the bottom to insure good drainage.
Harvest by snipping off the stalks close to the ground beginning with the outside stalks. This method encourages continued growth for the entire season. If just the tops are cut off and the stems remain, the plant will be less productive.
Dry the leaves by spreading them on a screen or hanging them upside down in bunches in a warm, well-ventilated room out of direct light. For quick drying, a few minutes in a 100-110 degree oven will work as well. Store the dried leaves in an airtight container away from heat sources or bright light. Parsley can also be frozen fresh in small bags in the freezer. Parsley does loose its appeal and mild flavoring in about a year so be certain to mark the drying date and use within this time frame.
Don't limit yourself to the common parsley, try a few of these varieties that are grown and harvested in the same way.
Italian parsley can grow up to three feet, a great back-of-garden fill. With flat leaves, it has a much sweeter and stronger flavor making it a desirable variety for chefs.
Hamburg parsley is a delicate-leaved parsley grown for its white fleshy roots that are used in flavoring soups and sauces.
Japanese parsley, similar to Italian parsley, maybe a little harder to find, but will be a reward for those who enjoy oriental cooking. It's slightly bitter taste adds just the right touch.
Use parsley in sauces, vegetable and egg dishes, soups and marinades. It's one of the ingredients in the classic bouquet garni, if French cooking appeals and makes a great garnish to fill that colorless void a top dips, pastas and potatoes.
An elegant but simple use for the leaf of the Italian parsley is to show it off with small red bliss potatoes. Slice the potatoes in half and make a paper-thin slit on the cut side. Slide a parsley leaf into the slit and bake cut side down. Upon serving the parsley leaf will show through the potatoes and add flavoring.
Or simply use parsley as a base for serving appetizers or as a fill for a platter.
