Parsley (Petroselinum crispum) is a member of the same family as celery and is native to the Mediterranean area.  Parsley was introduced into England from Sardinia in 1548 and brought to the United States in the 17th century.  Parsley can be grown in small spaces and grows well in containers and with other herbs. It is also a host plant for caterpillars of the black swallowtail butterfly.

There are three common varieties of parsley: flat leaf, curly leaf, and parsley root. Flat leaf or Italian parsley has leaves that look like celery or cilantro and has the strongest flavor. The curly leaf variety has very finely divided decorative leaves. Root parsley or Hamburg has white roots that look like young parsnips.

Parsley is considered a biennial but in North-Central Florida it is grown as a cool season annual in the fall and winter months.  Parsley is best grown from seed as it does not transplant well. Seeds germinate better if soaked for 24 hours prior to planting. Sow seeds shallowly, about ¼ inch deep, and thin to 6 inches apart.  Seed germination may take from 7 to 12 days.

Parsley tolerates full sun, but light shade or afternoon shade can prolong its life. Parsley will eventually bolt, i.e., send up a flower stalk, bloom, and set seed. While this can make the leaves bitter, leaving the flowers will provide nectar and pollen for many beneficial pollinators.

Ensure the soil is moist and well-drained and do not allow plants to dry out. Carefully weed around growing plants to reduce competition. Apply a complete fertilizer at planting time followed by a nitrogen fertilizer as needed.

Monitor for insect pests such as leaf miners, beet armyworms, cut worms, cabbage loopers, and aphids. Since leaves are harvested for consumption, it is recommended to not use pesticides. Instead manage pests by encouraging natural predators, such as lady bugs, or use cultural controls, such as spraying off with water or physical removal. If insecticides are used, start with a contact pesticide, and always read the directions carefully and follow the label.

Parsley grows to a height of 8-12 inches.  Parsley leaves are ready for use about 3 months after seeding.  Harvest fully grown leaves a few at a time by pinching off at the stem base or cutting entire plant if larger quantities are needed.

Flat-Leaf Parsley:  Look for bunches with vibrant green flat leaves that are crisp and fresh. Avoid any wilted or yellowing leaves, which indicate poor quality. 

Curly Parsley:  Look for bunches with vibrant green curly leaves that are crisp and free from any signs of wilting. 

Root Parsley:  Look for roots that are firm, smooth, and free from any blemishes or soft spots. The leaves should be vibrant green and fresh-looking. 

Overall buy only what you will use within a few days. You need to look for a bright green color, with a fresh aroma and it needs to look clean and fresh. Be sure to avoid parsley that is poorly colored, moldy, appears very dirty and is dried out or has brown, damaged leaves.

Wash parsley by placing it in a colander and remove any damaged stems or leaves. Use the kitchen sink sprayer to wash the parsley thoroughly under clean, running water. Be sure to agitate, turn and gently shake the colander as you wash the parsley. If it is very dirty you may need to rub the parsley leaves with your hands to remove some dirt and bacteria. Do not use detergents, soaps, or bleach to wash parsley or any herb, fruit, or vegetable. If you need to mince or chop parsley, separate the leaves from the stems to finely mince, only the leaves. The stems are too tough to mince or chop but great for flavoring stocks. If you need to revitalize parsley, first cut the stems, and place the parsley in ice-cold water for about an hour. The ice-cold water will revive the parsley and make it crisp. When cutting or chopping parsley be sure to use separate cutting boards and utensils for raw meats so you do not cross-contaminate. Also, refrigerate leftover cut parsley within 2 hours. If cut parsley is left unrefrigerated for more than 2 hours, throw it away.

When you think of parsley you automatically think of garnish. Yes, parsley is one of the most used garnishes, however it can be added to soups and stews for extra flavor as well as an addition to salads or it can be the key ingredient. Parsley is great in rice, pasta and bean dishes, vegetables, meat, and seafood dishes. It is also good in sauces, marinades, and homemade condiments. A perfect addition for a savory bread or dessert. It adds a refreshing twist and green hue to beverages, juices and smoothies and teas and infused waters. To add flavor and crispness to a cooked dish, add parsley at the last minute. Parsley is a key ingredient in Fines herbs, Bouquet garni, the French mix, Persillade, Italian garnish, Gremolata, Salsa Verde the Spanish and Mexican green sauce, and Middle Eastern Tabbouleh.