Growing Your Own Herbs

By Kelsey Gisi

Horticulture 211

---

Home | Parsley | Basil | Sage | Oregano

 

Parsley

Everybody knows about parsley. We’ve seen it decorating our plates at fancy restaurants or sprinkled over our food to add a bit of flavor. If you wish to serve up a garnished, gourmet meal that you can tell your guests came straight from your garden, read on!

How To Grow It

Parsley grows the best in sunny areas which receive light 6-8 hours per day. If you want to grow it indoors, make sure you have a sunny window and a well-drained pot. Parsley likes rich soil, so make sure to get a good potting mix or add some compost to your outdoor plot.

Parsley is slow to germinate, so to help the process along soak the seeds in warm water for 24 hours before planting. The seeds can be started indoors before winter is over, but before you plant them outside in the spring make sure there won’t be another frost, or you’ll lose them! If planted directly outside make sure to mark your rows because it takes a long time for the seeds to germinate, and they’re very small when they finally do.

When the plants are 2-3 inches high thin them out so each plant is spaced out 10-12 inches from the other plants. Water well at least once a week and make sure they never dry out.

Harvest

When cutting your parsley, make sure you cut the stalk close to the ground to encourage re-growth. For the best taste, use immediately! You can freeze or dry the herb, too, but much of the taste will be lost.

A Tasty Parsley Recipe

Ingredients

2 pounds small red new potatoes
1/2 cup butter or margarine
1/4 cup chopped fresh parsley
1/4 teaspoon dried marjoram

Directions

Cook potatoes in boiling salted water for 15 minutes or until tender. Cool slightly. With a sharp knife, remove one narrow strip of skin around the middle of each potato. In a large skillet, melt butter; add parsley and marjoram. Add the potatoes and stir gently until coated and heated through.