Parsley is a biannual umbel-flowering plant originating in the Mediterranean area, where it was grown in ancient times.
There are two types of leaf parsley, the common curly one (crispum) and the flat leaved parsley (latifolium), which is much richer in taste. They are both rich in vitamins and iron.
Parsley is an undemanding plant, which can be grown in most types of soil with a PH-value above 6.5. It gets on in a ground of few nutrients, but yields a considerably larger harvest if fertilized. It thrives in the company of tomatoes, potatoes, Jerusalem artichokes and asparagus, but not lavender.
SOWING: Sow early at a depth of about 1 cm. The seeds germinate very slowly, especially in cold soil. (Ancient legend says that parsley had to go to hell 7 times before sprouting). To hurry up germination, put the seeds in tepid water for 24 hours before sowing. Dry them and sow! Watering the row is another method of speeding up germination. Sow at midsummer to get special parsley for wintering providing a very early harvest up to midsummer when the wintered plants want to begin blooming or sow really late in autumn for extra early sprouting in spring.
SPACING: Thin out to 5-10 cm if you want really vigorous plants. If sowing thinly you can exclude the thinning out. The distance between rows should be 20-40 cm.
HARVEST: Pick the leaves gradually well into late autumn. Covered wintering plants yield an early spring harvest. Parsley tastes the best when fresh, but can be dried or frozen reasonably well, especially the flat leaved one.
SEEDS: 600 "“ 800 seeds/g one portion sows 5-8m 300g sows 1000m2.
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