Parsley, or garden parsley is a species of flowering plant in the family Apiaceae that is native to the central and eastern Mediterranean region, but has been naturalized elsewhere in Europe, and is widely cultivated as a herb, and a vegetable. Parsley is widely used in European, Middle Eastern, and American cuisine.

Difficulty: All types are easy and well-suited to growing in deep containers. Timing: Sow indoors in spring (mid-February to mid-March), or outdoors from May onward. Parsley grows well as a winter harvest crop if it is given some protection. Sowing: Soaking overnight may speed up germination, which can take as long as 12-28 days. Be patient. Sow seeds 5mm (¼”) deep. Soil: Rich, well drained soil with ample organic matter in sun or partial shade works best. Growing: Thin to 15-20cm (6-8”) apart, and keep soil relatively moist. To prevent “volunteer” plants, make sure to remove flower stalks before they open. Harvest: One to three plants is usually adequate for the family garden, and sprigs or branches of parsley can be harvested nearly all year round, particularly if grown under a cloche in the winter. Storage: Refrigerate cut parsley either in the crisper or with its stems in a cup of water. Parsley does not maintain its flavour well when dried, although it is particularly good for freeze-drying. Otherwise, freeze chopped leaves in ice cube trays as you would basil. Seed info: In optimum conditions at least 60% of seeds will germinate. Soil temperature for germination: 10-27°C (50-80°F). Usual seed life: 1 year.