Curly Parsley

INTRODUCTION:
Parsley, the most commonly consumed fresh herb in the United States, is
a herb that is familiar to all. For many decades it has been the
primary herb used as a garnish in restaurants. In America, the curly
leaf varieties are grown almost exclusively. However, the plain leaf
variety is known to have a more pleasing flavor and is the primary herb
grown in most other countries. Often it is the only thing left on the
plate at the end of the meal, when it may actually have been the most
nutritious item.
HORTICULTURAL FACTS:
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.
GROWING GUIDELINES:
The herb is a biennial; It likes a good soil and a little shade. It
does, however, require plenty of space: they say that one plant should
never be allowed to touch another. 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.
FLOWERING FACTS:
Parsley, being a biennial, flowers in the second year
CULINARY FACTS:
Fresh young leaves, are an excellent addition to any salad. Parsley
salads, such as the Middle Eastern tabouleh, are delicious. Curly
parsley is used as a garnish but still has flavoring properties. A great
deal of the best European cooking is unthinkable without parsley. It is
always included in a bouquet garni, and, finally chopped, it forms the
basis of a fines herbs mixture. The good cook uses it frequently so that
one comes almost to associate the presence of chopped parsley as a sign
that the food has been prepared with care and feeling. It is also the
basis of a maître d’ hotel butter, garlic butter, and many other
preparations. To make delicious herb butter, take 2 tablespoons of
finely chopped, fresh parsley leaves and knead them into a quarter cup
of softened butter.
HARVESTING TIPS:
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.