Parsley – French
The herb is a biennial; It likes a good soil and a little shade, but in many parts of the world it gets neither. It does, however, require plenty of space: they say that one plant should never be allowed to touch another. . Typically, the leaves are used in the first year for culinary purposes.
A biennial growing up to 2 feet in height producing flowers in the second year; it can reach about 1 foot in the first year before flowering. Parsley prefers partial shade. Keep moderately rich soil fairly moist. The herb will stand all winter but it is best to protect it under mulch in severe weather. This is a common herb because it has proved so adaptable to all climates. The ultimate taste of parsley is quite dependent on the soil and climate conditions. The herb is generally treated as an annual providing tasty fresh leaves only in the first year. There are two basic types: curly parsley has creased or wrinkled leaves, and is the most familiar parsley of commerce; French parsley is flat and its leaves are not creased. It is a member of the celery family. The Flat leaf variety is hardy in dry conditions as well as colder wet climates that have cold rain and snow.
The herb is quite easy to using window boxes filled with good compost. It is important to keep the box moist and feed the plants occasionally with liquid fertilizer. In late fall, may be potted and brought inside. This will provide fresh parsley for the winner as well as creating a pleasant decoration.
Parsley, being a biennial, flowers in the second year
Harvest the herb by cutting the stems an inch or two above the ground and dry quickly on paper. If fresh parsley wilts clip an inch off the lower stems and place a bunch of them in a glass of cold water; loosely cover leaves with a plastic bag, and chill. It will perk up in no time. Wash the herb and shake off the excess moisture. Wrap in damp paper towels; place in sealed plastic bags for up to a week in the refrigerator.
Mild. As the flavor of parsley is well known to nearly everybody, it would be pointless to describe it in terms of anything else. Some cooks prefer Italian parsley because it has a sweeter flavor than the curly variety. The bright green leaves of parsley have a sharp, peppery taste. The parsley stems actually carry more of the flavor than the leaves.