Curly parsley (Petroselinum crispum var crispum) is native to the Mediterranean regions. In ancient times, parsley was considered as a devil plant. It was dubbed "wizard's herb" because it was attributed the power to revive the dead.
Very aromatic biannual herbaceous plant, parsley has about 80 varieties and several types including: flat parsley, curly parsley (the most beautiful) and tuberous parsley (with a large edible root). This is here the dark green curly parsley. This herb is certainly one of the most famous and most consumed condiments in French cuisine.
Parsley propagation is done by sowing. It is quite long because the seeds take about 3 to 4 weeks to germinate and the harvest can start only 3 months later. Therefore, before sowing, the seeds should be soaked in water for 24 hours to improve their germinability. Then they have to be dried before seeding. Since the seeds are very fine, it is better to mix them with coffee grounds or dried sand to make a better distribution in the furrow. Sowing in place can begin at the end of winter. It is recommended to put a veil on the ground to maintain good humidity. Furrows should be done approximately every 15 cm and the seeds should be buried at a maximum of 1 cm (not too deep), covered with potting soil and then watered continuously. As soon as 4 or 5 leaves have appeared, it is necessary to thin out to about 10 cm apart. But this plant hates transplanting so it is preferable not to lift the removed plants.
Location / Exposure
Parsley is a condimentary plant that likes temperate climates and a sunny spot o semi shady if it is too hot (it likes sun but not in excess). To prevent him from going to seed prematurely, it needs a rich, light and fresh soil.
It is when it is young that parsley is rather delicate and that it requires more attention. After that, it is necessary to water frequently but in small quantities, and to increase the dose in case of strong heat. If you want to stimulate growth, you can prune it regularly to prevent its stems from hardening. And when it blooms it means that it has stopped producing flavored leaves, so it must be cut.
The leaves can be cut 3 months after sowing as and when needed and throughout the whole year long. If you want to harvest parsley in winter then it is good to protect it by putting it under a bell or in a small greenhouse, or to bring the pot inside. It is best to pick the oldest leaves and cut the flower stems as soon as they appear (the second year) to extend the harvest.
It is a hardy aromatic plant but as already said, if the winter is very rough, it is better to protect the plants with a bell.