Like basil, this well-known herb is also best sown every year for a plentiful supply of its bright green, curly leaves. Although it is a biennial (it lives for two years) the leaves become coarser in the second year when it produces its tiny yellow-green flowers. After flowering in its second year, it produces seeds and dies. Full grown, it reaches up to 80cm in height and 60cm across. Unlike basil, it will survive our cold winters outside so can be sown late in the growing season for an early supply of leaves the next year.
The variety called "Super Moss Curled" grows to only 30cm tall and has densely curled foliage. The type "Bravour" has an award of garden merit from the Royal Horticultural Society and grows well. Also very popular for culinary use is French parsley (Petroselinum crispum var. neapolitanum) which grows to 40-60cm tall and wide and has dark green flat foliage. It is hardier than the usual type so good for cold gardens. For something unusual, the Hamburg parsley (Petroselinum crispum var. tuberosum) has large roots which can be eaten as a vegetable.
Planting
Sow seed straight into the ground at any time from spring until late summer. Parsley is notoriously tricky or slow to germinate. Some gardeners say that pouring boiling water over the seeds after sowing helps. In any event, keep the seeds well watered until they sprout.
Soil and position
Grow in rich, moist but well-drained soil in sun or shade. It prefers neutral or alkaline soil.
Care
For better leaf yield, protect with a cloche in winter or move into a cold greenhouse. Small plants can simply have cut-off clear plastic bottles placed over them.
