Parsley, a member of the carrot and celery family, is a cold-weather plant that can thrive from spring to late fall, enduring some frost. It’s a biennial, but it’s best grown as an annual due to its quick transition to seed production in the second year. There are two common types: flat-leaf Italian parsley, preferred for cooking, and curly-leaf parsley, which is more vigorous. Hamburg and Japanese parsley are also available. When planting, start seedlings indoors six to eight weeks before the last frost, and set them out a few weeks before the last frost. Parsley prefers full sun but can tolerate partial shade, and it requires fertilization as the season progresses. The plant is ready to harvest in about 70 to 90 days after planting. It’s important to be patient when direct seeding, as parsley seeds can take up to a month to germinate. The plant should be watered early in the morning to prevent wilting. Pests and diseases that affect the cabbage family will also attack parsley. The provided information offers a comprehensive guide to growing and using parsley, including details on its types, planting, light requirements, fertilization, watering, and pest control.
