Growing Parsley (Petroselinum crispum)

Choose a site in full sun or partial shade with average, well-drained soil. Deeply cut, bright green leaves and sweet, strong flavor make flat-leaved, Italian Parsley great for cooking and for drying. Harvest regularly to keep plants producing more leaves. Water when the top 1in of soil is dry and feed monthly with a balanced fertilizer. Parlsey (Petroselinum crispum) is a biennial that is hardy in Zones 5-8. It will flower the second year in your garden, but the flavor of the leaves is considered best the first year, so it is usually grown as an annual. Can be potted in fall and brought indoors for a supply of fresh leaves during the winter.

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