Lest we get confused with Chinese Parsley, which to me taste like celery, these so called “Western” Parsley are Curly leaf (English) and Italian Flat Leaf Parsley. As this herb is a biennial, meaning it will bolt (flower) in the second year and then died, I much preferred growing them from seeds than buying from the nursery. This way, I know how long I can harvest from my plant before the need to sow new seeds.
Curly Leaf Parsley (2015)
Germinating Tip – Unusual as it seem, I soaked these seeds in a market fish rinse water overnight before sowing, after a few unsuccessful attempts. Thank goodness, there was no lingering fish smell that attracts ants and flies!
Curly Leaf Parsley are pretty looking and commonly used for garnish. Its flavor is quite mild compared to the Italian Flat Leaf.
Flat Leaf Parsley (Hydro and Soil)
Germination Tip – Pretty easy, sowed in very wet medium, using kale’s method. First sprout spotted in 2 days.
Before true leaf showed, root has extended about 2 cm.
Soil based plants
Notes on Western Parsley
- Preferred cool weather, thus need to protect from hot sun or grow in partial shade
- Biennial, will flower and die on second year (collect seeds!)
- Germination – maintain very moist medium for seeds
- Seedlings preferred slightly moist medium
- Not fussy about soil type
- Leaves and stems can be eaten
- Goes very well with roasted garlic for Italian meals such as pastas