Parsley is the 2021 Herb of the Year™ of the International Herb Association. It is one of the most familiar of the culinary herbs used for both flavoring and as a garnish.
There are two common types of parsley — the curly variety and flat-leaved variety, also known as Italian parsley (Petroselinum crispum var. neapolitanum). Although they can be substituted for one another, Italian parsley is generally preferred for its richer, more robust taste. Chefs value parsley for its ability to blend with other flavors. It should be added to hot dishes at the last minute or to simmering dishes in the last 30 minutes.
Parsley is a biennial plant that is typically grown as an annual. When left to overwinter it will usually return for a second year, flower, set seed and die. The leaves of herbs in flower tend to become bitter. The plant attracts several species of wildlife. Swallowtail butterfly larvae can be found feeding on its bright green feather-like leaves for several weeks before going into their chrysalides. Bees and other pollinators will visit the flowers in the second year and small birds such as goldfinches will eat the seeds.
Seeds may also be saved for future planting.
It is hardy in USDA Hardiness Zones 4 to 9, prefers a sunny to partly sunny and well-drained site. Plants can be grown from seed but because germination is slow, they are often started indoors early, or winter-sown. Many prefer to purchase starter plants. Plant them 8-10 inches apart near the last frost date for your area. A member of the same family as dill, parsley has a long tap root and, once established, does not transplant well.
Harvest parsley throughout the growing season by cutting stems at the bottom. Harvest in the morning after the dew has dried but before the heat of the day softens the leaves.
Upright sprigs can be held fresh in water for several days.
To dry small amounts, first wash and gently pat dry. Strip the leaves from the stems and dry on a screen or paper towels, taking care that the leaves do not touch. Conversely, gather a small number of sprigs together, secure with a rubber band, place in a paper bag with holes, and hang.
It is best to dry parsley (and other herbs) away from the sun in a warm and dry location.
When the leaves are crisp, you can store your dried parsley for out-of-season use in an airtight container in a cool, dark and dry place.
Interested in becoming a Penn State Master Gardener? Call 814-445-8911 and ask to speak to a Master Gardener, or email somersetmg@psu.edu for more information about the program in Somerset County.
March 26, 2021 at 02:17AM
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Parsley, the 2021 Herb of the Year | Home & Family | dailyamerican.com - Daily American Online
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