Parsley is an easy herb to grow if you are a novice gardener and looking to grow something green which you can also eat. Moving into April is a great time to sow Parsley outside when the soil is warming up.
Parsley needs some shade to stop it from flowering and going over too quickly and if you can give it a rich, moist compost, it will be really happy. Parsley also grows successfully in pots so it is handy to have around the back door.
Parsley is harvested from the outside, just cut stems low down where they join the clump and discard the yellowing shoots.
Traditionally, Parsley is associated with being added to a white sauce to be served with fish. You can also add chopped parsley leaves to soups, stews, stocks, pasta and chickpea dishes, and it is delicious in dressings and stuffings. If you add leaves to a dish just before serving, it gives it a more pungent flavour.
You could also try growing French Flat Leaf Parsley which has a darker green foliage and is stronger in flavour than the curly type. French Flat Leaf Parsley will grow vigorously throughout Summer and can be chopped into grainy salads and couscous or used to garnish BBQ grilled peppers and courgettes. It can also be blended with basil and mint to make a salsa verde as a BBQ accompaniment.
My outdoor, curly Parsley grows really well! It’s been cut back, cooked, given away and is the gift which keeps on giving. I move it against a wall come late Autumn to give it some protection from the very wet weather so it can keep producing those curly, green parcels of freshness!
Parsley is an easy herb to try and looks good even if you don’t use it all in cooking, go on give it a go!