Parsley is a lush plant growing up to a foot high in a beautiful rosette of green foliage. Use parsley plants as companions to annuals, perennials, and herbs in beds, containers, and window boxes. Plants make a nice seasonal edging and provide a striking contrast to colorful annuals, like yellow pansies or bright pink petunias. Curled parsley has a more ruffled appearance than flat-leafed parsley, but both are equally lush.

Parsley is an annual in the North, growing from spring until freezing weather. In milder climates, it is frost-proof and lives through winter. The second spring after planting, the plant blooms, goes to seed, and then finally gives out. When you see it send up a flower stalk, it’s time to yank the plant because at this point the leaves will taste bitter.

Plant in the spring (or in fall in zones 7 and warmer). Normal winters in the South and Southwest provide wonderful growing conditions for parsley and many gardeners use it in pots and flower beds as a green foliage filler with pansies and violas for winter. For the summer, Italian flat-leafed parsley is a bit more heat tolerant than curly parsley.

Parsley can be planted as an edible edging around a garden bed or landscape.

Parsley Landscape

Parsley Landscape

Set plants in full sun or partial shade, and rich, moist soil with a pH between 5.5 and 6.7. Add a slow-release fertilizer to the soil before or at planting. Keep the soil moist. Keep roots cool and moist by mulching around the plant but don’t cover the crown of the plant or the plant will risk getting rot. In September, promote new foliage by cutting back plants set out in the spring; this is especially true for plants grown in vegetable and herb beds strictly for their harvest. Fertilize bi-weekly with fish emulsion @ 1 tablespoon/gallon of water to boost new growth.

 

 

 

Swallowtail Caterpillar

Swallowtail Caterpillar

Parsley (along with dill and fennel) is a favorite food of the brightly striped parsley-worm caterpillar, which becomes the treasured black swallowtail butterfly. Some gardeners plant enough parsley for themselves and the beautiful  butterflies-to-be, which are likely to appear in late summer and fall. While parsley-worms may eat much of the plant, they won’t kill it, and giving them habitat is worth it. A serious pest, though, is the whitefly. To get rid of it, spray the undersides of the leaves thoroughly with insecticidal soap.

 

 

 

Parsley is a lush plant growing up to a foot high in a beautiful rosette of green foliage. Use parsley plants as companions to annuals, perennials, and herbs in beds, containers, and window boxes. Plants make a nice seasonal edging and provide a striking contrast to colorful annuals, like yellow pansies or bright pink petunias. Curled parsley has a more ruffled appearance than flat-leafed parsley, but both are equally lush.

Parsley is an annual in the North, growing from spring until freezing weather. In milder climates, it is frost-proof and lives through winter. The second spring after planting, the plant blooms, goes to seed, and then finally gives out. When you see it send up a flower stalk, it’s time to yank the plant because at this point the leaves will taste bitter.

Plant in the spring (or in fall in zones 7 and warmer). Normal winters in the South and Southwest provide wonderful growing conditions for parsley and many gardeners use it in pots and flower beds as a green foliage filler with pansies and violas for winter. For the summer, Italian flat-leafed parsley is a bit more heat tolerant than curly parsley.

My parsley lasted all winter, but now it looks terrible.

Parsley is a biennial, not a perennial. What that means is that it grows into a plant one season, and after winter’s cold temperatures, it blooms, sets seeds, and dies. The better idea may be to replant in spring, letting it grow all summer and winter. Then, next spring, don’t wait for it to bloom. Just pull it out and replace it. However, if you need a low-growing green winter filler with pansies, parsley is an excellent choice.

Parsley pairs well with meat and egg dishes, potato and pasta dishes, vegetables, rice, salads, and soups, as well as cottage cheese and herb butters. Add chopped parsley to a dish near the end of the cooking process or sprinkle it on vegetables or salads immediately before serving to keep the fresh flavor. Parsley is also a chief ingredient in bouquet garnish.

 

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