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ALL ABOUT HERBS - KNOW HOW THEY GROW!

Most of the common herbs we see in our gardens today were brought to Britain from the Mediterranean, so they thrive in the sun and well-drained soils.  Each month we look at the growing needs of one.  The delight of growing herbs must be the satisfaction of growing something then enjoying the different flavours they provide when eaten; either raw in salads or added to cooked dishes.

PARSLEY

 We really can’t do without some herbs and parsley is one of these, although it is not at all happy in freezing weather and hardly grows from the end of October to the beginning of March.  It is a biennial, so produces leaves in its first growing season and the flowering stem and seeds in the next so you need to have at least two batches on the go at any onetime. 

It is said that parsley flourishes only where the woman rules the household!  Certainly the seeds can be slow to germinate, taking five to eight weeks.  

The seeds are best germinated if given some heat, or ideally sown when the soil has warmed up.  An old trick is to pour boiling water onto the soil before sowing to speed up the process.  Plants can also be produced indoors initially pricking out seedlings into plugs as soon as they are large enough to handle, and then planting them outside spaced about 22cm (9in) apart preferably in rich, well drained soil.  They will make large plants and need plenty of room so also ensure they are regularly watered throughout the seasons.  You should be able to start picking about 3 months after sowing but give them time to develop a good root system first 

Curled garden parsley is the most popular kind; grow it as an annual, as the leaves are best in the first year.  Sow it in early spring or you can of course buy plants from the garden centre and now supermarket herb shelves.  Give it a moist and partially shaded position.  If directly sown in drills, thin out your seedlings as soon as they are large enough to handle.

Other varieties are French parsley with planer but more strongly flavoured leaves and, Hamburg parsley, which is grown for its edible root, cooked or grated raw in salads. 

Uses

Parsley is an often neglected, yet very versatile herb.  It can be used as a garnish for all kinds of dishes, but when it is included as an ingredient, its delicate flavour blends well with eggs and meat.  It is particularly good with fish, made into sauces or in flavoured butters.