Parsley is most noted for its fine-textured, attractive foliage. In the landscape, this can be used in various ways. Use it freely in sunny and shady mixed borders where the leaves will provide a lovely background for flowering plants. It is also suitable for pots where it really shines in mixed plantings. Regarding parsley's cultural needs, this plant prefers a well drained soil that is evenly moist. However, it does reasonably well in dry soils as well. It prefers that the pH be on the acidic to neutral side. Anything up to about 7.0 is alright. In the garden, the plants should be spaced about a foot apart.
Though parsley is technically a biennial, it is often grown as an annual. When used in this way, it is discarded at the end of the growing season. This applies particularly when it is grown in containers. When planted in herb gardens, borders, and flower beds, this will bloom the second year.
The easiest way to grow parsley is to start your own from seed. To promote better drainage, I soak them for a short time before sowing them. Plant them about ¼ to ½ inch deep. They take about two to three weeks to germinate. You can direct sow the seeds right in the garden if you like. If this method is used, it will probably need thinning.
I start my parsley plants in seed trays or pots, and transplant them to their final position when they are large enough. If you live in areas with warm summers, start the seeds as early as possible. It can be planted as soon as you can work the soil. On the whole, the seedlings don't like hot, dry summer weather.
When you are shopping for parsley seed, you'll find several kinds are available. Among these are the Italian flat, the moss leaf, and the fern leaf. Italian flat leaf parsley is compact and vigorous. About a foot in height, it has finely cut foliage that does not curl at the edges. It tends to be a spreading, vigorous plant. The heavy, dark green leaves are very glossy.
Turnip-rooted or Hamburg parsley is typically grown in vegetable and kitchen gardens. This one is grown mostly for its slender, edible root that reaches about ten inches in length. Its foliage can be used like that of any other parsley.
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