Saturday, 13 February 2016


Click here for the 'Seeds of Eaden' seed shop

I always find it easy to keep some well used herbs on y kitchen windows sill so that I can grab them at anytime and throw them into a dish.  One of the essential herbs I grow indoors is parsley, as it is so easy to grow and repeated sowings can ensure a consistent supply when I require it. Parsley keeps well and can be chopped up and placed them in a bag in your freezer. 

You can grow either flat leaved or Italian parsley (P. crispum neapolitanum group) or curly leaved parsley (P. crispum crispum group).  Curled parsley has is very decorative with its tightly curled, dark green foliage.  Plain leaved parsley is stronger in taste and easier to cultivate as it closer related to wild parsley but the leaves are less attractive. 

Parsley grows best in moist, well-drained soil, with full sun so keep the soil lightly moist 
and empty the saucer under the pot after every watering so that the roots don't sit in water.
Feed the plants with half strength general purpose liquid fertiliser every two weeks throughout the growing season.  

Fill a medium sized pot with seed and cutting compost and sprinkle the seeds onto the surface of the soil.  Cover the seeds gently with 5mm soil and water.  Place in an propagator or cover with clear plastic until the first leaves emerge. Parsley is best grown in temperatures between 22–30 °C so place on a sunny windowsill.

Parsley seeds about four weeks to germinate  in warm soils, and longer in colder ones. The process can be speeded up by soaking the seeds in lukewarm water for a few hours prior to sowing to soften their tough outer shells.  

Parsley during its second year produces greenish flowers which if not removed will reduce production and will run to seed quickly. Remove the flowering stems as soon as they appear.
You can cut down your parsley hard in the summer to ensure a growth of new leaves several weeks later.  Ensure you apply a liquid fertiliser in your water after cutting. 

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