Parsley is praised by cooks and gardeners alike. It is easy to grow in the garden or in pots.

Common parsley is well known for its use as a garnish or as a flavoring in many dishes and salads. The curly varieties also make a nice addition to most gardens, planted with other herbs or used in a border. Parsley is biennial in nature, but is grown as an annual.

As with most herbs, parsley does best in a sunny area which receives direct light for 6-8 hours a day, although it can tolerate some light shade. Plants will be more productive if grown in well drained soil that is fairly rich in organic matter, with a pH range of 6.0-7.0.

Although germination is notoriously slow, seed propagation is the easiest way to start plants. The rate of germination is dependent upon seed freshness, ranging from 2-5 weeks. Generally, store bought packaged seeds take 3-4 weeks to germinate. To help hasten the process, soak the seeds in warm water twenty-four hours prior to planting.

Seeds can be started indoors in the late winter approximately 6-8 weeks ahead of time for outdoor planting. Seeds can also be sown directly in the ground where they are to be grown, after danger of spring frosts has passed. Sow evenly, covering seeds with 1/8 inch of soil and keep them moist. (Since germination is slow, it may be a good idea to mark the rows). Thin to 3 inches apart when the seedlings are 2-3 inches high. Transplant to stand 8-10 inches apart.

Do not allow the plants to dry out completely between waterings in the garden. Water deeply at least once a week to insure the roots are receiving enough moisture during the growing season. A light mulch of ground up leaves or grass clippings will help retain moisture and keep weeds to a minimum.

Fertilize those plants in garden beds once or twice during the growing season, using a 5-10-5 commercial fertilizer at a rate of 3 oz per 10 feet of row. Use a liquid fertilizer at one half the label recommended strength every 3-4 weeks for container grown plants outside and every 4-6 weeks for parsley grown indoors. Parsley is an easy herb to grow indoors as long as it has a bright location and holes in the bottom of the pot to insure good drainage.

Harvest parsley by snipping off the stalks close to the ground beginning with the outside stalks. New growth will be encouraged throughout the growing season if pruned this way. If just the tops are cut off and the stems remain, the plant will be less productive.

Dry the leaves by spreading them on a screen or hanging them upside down in bunches in a warm, well-ventilated room out of direct light. For quick drying, dry the leaves in a slow oven at 100-110°F for just a few minutes. Store the dried leaves ground or whole in an air tight container away from heat sources or bright light. Parsley can also be frozen fresh in small bags in the freezer. Parsley preserved by either method should be used within one year.

Mashed Potatoes with Parsley

2 pounds of white potatoes
1/4 cup of milk
1/2 cup of sour cream
1/2 stick of butter (plus 1/4 stick of melted butter)
1 teaspoon of Paprika
2 tablespoons of fresh parsley, chopped 

Peel the potatoes, chop into smaller pieces, and cook in boiling, salted water until tender.  Drain and mash with a potato masher or beater.  Beat in sour cream, milk, butter, and parsley.  Put in a baking dish, and drizzle melted butter and paprika over the top.  Bake at 250 for 15 minutes or so or until heated through.