Parsley is the first plant I’m focusing on in my summer garden series. It’s a new addition to my balcony garden this year. I’ve never cared much for the taste of flat-leaf parsley, but do recognize it’s importance in fresh pasta dishes and in cooking stocks. Plus, the bf loves it so I figured I might as well grow some this year. One plant that produces all season – at least six months – costs what one little package does at the grocery store. And that always goes bad before I can use it all!

Parsley has been easy to grow and care for thus far, and I’m figuring out new uses for it in my kitchen all the time.

Growing Parsley

If you start from seed, it can take about a month to get seeds to germinate. I bought seedlings – I did all seedlings this year, as I’m still learning and growing from seed seems scary! Although I will probably try to do some next season so I can learn more.

(Note: I buy organic plants whenever possible. Pike Nursery carries a wide variety of organic plants, and I also shop at Farmer D Organics if I can’t find something at Pike.)

Parsley is biennial which means it grows for two years, although it flowers in its second year. In the second year, it won’t produce much in the way of herbs for harvesting, but the flowers will help with pollination in the garden for other plants and the eventual seeds can be replanted. Many people do dig up their parsley after one year – the choice is yours! 

Tips for maintaining and harvesting parsley:

• I grow parsley in a pot which is shared with cilantro and dill. 
• Parsley gets partial sun, and regular watering – not every day.
• The pot has drainage, which parsley needs.
• Parsley can survive the winter, and will also grow indoors.
• Harvest by cutting the stems towards the outside of the plant, and cut close to the base. 

Using Parsley

There are so many uses for this herb! I used it just this past weekend in a homemade chicken stock and in a baked ziti dish. Delicious!

• Breath freshener
• Chicken stock seasoning
• Ingredient and/or topping in pasta dishes – like my Mom’s Famous Baked Ziti
• Tabbouleh salad
• Dried in a dehydrator for longer-lasting seasoning 
• In rice or couscous
• Juiced – that’s right, you can juice parsley! Adds a unique flavor to your favorite veggie juices
• In your favorite homemade bread 

With all these uses, you don’t have to worry about wasting a single parsley leaf from your plant. What else do you like to use parsley for?

If parsley’s not your thing, have no fear – next up in the series is lemon thyme.