Parsley is said to have originated in the mediterranean but it is now grown in temperate climate regions throughout the world. In ancient times, it was not valued as a culinary herb, rather, root, seed and leaf were used medicinally.
Parsley offers a powerhouse of nutrients and benefits; it’s extraordinarily high in Vitamins K and C, A iron and and important minerals. Parsley is useful as a digestive aid with its high fiber content. Fiber helps move foods through the digestive tract and helps control blood-cholesterol levels, reduces blood sugar levels and acts as a blood purifier and overall detoxifier of heavy metals and has exceptional antioxidant properties.
Parsley, both in curly and flat leaf form, is generally grown as an annual. Highly productive, just a few plants will provide enough for fresh cuttings for culinary needs throughout the growing season.
Parsley is a biennial (producing seed in its second year), but commonly grown as an annual due to greater aromatic qualities its first year of growth. Parsley thrives in fertile soil with good amounts of organic matter and moisture. Parsley is best started as a transplant because seeds can take 3-4 weeks to emerge from soil. Start transplants 6-8 weeks before planting date. Optimal soil temperature for germination is 70°F. Transplant after danger of frost has passed. Harvest parsley by twisting or cutting stems throughout the season as needed. Will store well in fridge, covered or in water. Used medicinally to stimulate digestion.
Harvest & Keeping
Harvest parsley by twisting or cutting stems throughout the season as needed. Will store well in fridge, covered or standing upright in a jar of water. It may also be dried or frozen for use throughout winter months.
Do not consume seeds in quantity during pregnancy or if you have kidney disease