Common name: parsley

Botanical name: Petroselinum crispum

Origin: Mediterranean

Varieties

Moss Curled (70 days); Perfection (75 days); Hamburg or Parsnip-Rooted parsley (90 days).

Description

Parsley is a hardy biennial that is treated as an annual. It has finely divided, fernlike leaves that  are either flat or curly. The leaves grow in a rosette from a single taproot that in some varieties is quite large and can be eaten like parsnips. Parsley has flat-topped clusters of greenish-yellow  flowers, similar to those of dill, which belongs to the same family. The Romans wore parsley wreaths to keep from becoming intoxicated. Parsley is probably the best known of the herbs used for flavoring and for garnish.

Where and when to grow

Parsley will grow anywhere and can survive cold. It tolerates heat, but very hot weather will make the plant go to seed. Plant parsley two to three weeks before your average date of last frost.  Parsley also does well as a houseplant; some gardeners bring parsley in from the garden in fall and let it winter in a bright window.

How to plant

Parsley likes well-worked, well drained soil with moderate organic content. Don't fertilize before planting. Plant it from seed;  they take a long time to germinate, but you can speed up the process by soaking them in warm water overnight before planting. Plant the seeds a quarterinch

deep in rows 18 to 24 inches apart. Thin the seedlings to 12 to 18 inches apart when they're growing strongly. Or start seeds indoors six weeks before the average date of last frost.

Fertilizing and watering

You don't need to fertilize the soil for parsley to grow well. It's important to keep the soil moderately moist; parsley needs a regular supply of water to keep producing new leaves.

Pests

The parsley caterpillar is the only pest you're likely to have to contend with. Hand-pick it off the plants.

Diseases

Parsley has no serious disease problems.

When and how to harvest

From planting to harvest is about 70 to 90 days, and a 10-foot row of parsley will keep you -

and all your neighbors - well supplied. To encourage the growth of new foliage, cut off the flower stalk when it appears. The flower stalk shoots' up taller than the leaves, and the leaves on it are much smaller. Harvest parsley leaves any time during the growing season; cut them off at the base of the plant. The plant will retain its rich color until early winter. Many gardeners harvest the entire parsley plant in fall and dry it; you can also bring the whole plant inside for the winter.

Storing and preserving

Parsley lends itself well to freezing and drying. Store the dried leaves in an airtight container.

Serving suggestions

Parsley's reputation as a garnish often does it a disservice-it gets left on the side of the plate. In