Parsley is native to Southern Europe, especially in the Mediterranean region. The ancient Greeks associated it with Achromous, the Herald of Death and as such covered their tombs with it. Perhaps because of this association they did not eat, although they did feed their horses with it.

It was not until the Romans came along that Parsley started to be cultivated as a garnish. It is now cultivated all over the world and is still mostly only used as a garnish.

In some countries, such as the UK, the curly leaf variety is the most popular. The reason for the preference may have its roots in the middle ages, as people were often reticent to consume the flat leaf variety because it resembled fools parsley (Aethusa Cynapium), a very poisonous weed.

It has been thought that only pregnant women or witches could grow Parsley and planting on Good Friday was the only way to ensure a good harvest.

There are three types of commonly used Parsley namely, flat leafed also known as French Parsley (Petroselinum Crispum French), normal Parsley (Petroselinum Crispum) and Hamburg Parsley (Petroselinum Crispum var. Tuberosum).

Growing Parsley

Sow under glass before the first frosts. This is also the time to cut back well established plant and put under cloches/cold frames to ensure a winter supply. Parsley is not a big fan of being up rooted and transferred, in fact, superstition says that bad lick will befall upon your household it you do.(But that is superstition)

You can propagate Parsley in pots on the windowsill. (you can use transparent plastic bags over pots as a cheap propagator.) In a heated propagator the seeds should germinate within 4-6 weeks and if it is a bottom heated propagator 2-3 weeks. It is best to avoid seed trays as this will mean transplanting. When the air and soil temperature have risen in mid spring and the seedlings are big enough, then transplant outside. About 15cm or 6 inches apart should do the job.

To sow outside, if you cannot grow under glass, sow in the early spring to about midsummer. Keep the seeds moist whilst they are germinating, and be patient as Parsley can take up to 8 weeks before germination.

The ideal temperature for Parsley is between 5 to 26 degrees centigrade. With a soil pH of 4.9 and 8.3 (4.1-31). The plant prefers a rich, moist soil with good drainage. I have grown mine in soil full of clay and it has flourished.

Water well in hot weather.

Cooking

As most of the flavour and nutrients are lost once parsley is cooked it is recommended that you do not add it until near the end. I enjoy adding it to mash potatoes. Just finely chop it and add it to the boiled spuds before mashing. Of you are not on a diet a bit of cream is an excellent substitute for the splash of milk.

Other uses

Apparently it can be used to get rid of head lice. Simply infuse the parsley in hot water and allow to cool. Apply to the head after usual shampooing and wrap your head in a towel for 30 mins and allow to dry naturally.

Parsley is known to be a strong diuretic and as such can be used to treat urinary infections. (consult your Doctor First and do not use if pregnant).

It can also be used in poultices as an antiseptic dressing for wounds and insect bites.This popular herb is used in sauces, salads, and especially soups, as it lessens the need for salt. Not only is parsley the perfect garnish, it’s also good for you; it’s rich in iron and vitamins A and C.

The many varieties of herbs are easy to grow and very prolific. Some are more hearty and shrub-like such as rosemary, thyme, sage, and oregano; others are more delicate and prone to wilting or bolting when subjected to extreme heat such as dill, parsley, cilantro, and chives. Growing herbs such as mint or lavender in containers is beneficial because it won't have an opportunity to spread--as these tend to be invasive and difficult to rid your garden of. Herbs keep producing as long as you continue pruning and harvesting. They can be used fresh or dried to add flavor to any number of dishes.

COMMON PESTS: Aphids, Flea Beetles, Slugs

SUSCEPTIBLE TO: Bolting, Powdery Mildew, Downy Mildew, Anthracnose, Damping Off