Petroselinum

This is a group of annual and biennial herbs. Only one, P. crispum (the Parsley), is of agricultural importance. This hardy biennial's leaves are used for garnishing and flavoring. This plant is a native of southern Europe and belongs to the Carrot family, Umbelliferae. Parsley isn't generally hard to grow; in some gardens it flourishes despite neglect, yet in others, it fails even though it is given constant attention.

Pot Cultivation

It is best to grow Parsley on fine ground, whether it is heavy or light. An addition of leaf mold or other organic matter would be beneficial. On ground that is very light, Parsley should be planted in partial shade. To have a fresh supply of leaves in the winter (except in climates that are mild) some kind of protection will be necessary; this can be provided by covering the plants with a frame. A few roots may also be set in pots or flats of soil and placed in frost-free greenhouse or on a sunny window in a cool room.

Propagation

One sowing of seeds should be in April and another in July. In places where the climate isn't too harsh, the later sowing will provide winter supplies. One of the most important points in growing Parsley is to allow plenty of room to grow. So, don't sow the seeds too thickly. The drills should be � inch or so deep and 12 to 14 inches apart. At the final thinning, they should be 6 to 8 inches apart. Parsley usually take a while to sprout; they may not show for 5 to 6 weeks. If the weather is hot and dry after sowing, the soil should be moistened once in a while and a light top dressing of leaf mold, compost or peat moss will be beneficial.

VARIETIES

There are many strains of Parsley with pretty, curled leaves, especially Giant Curled and Imperial Curled.