Parsley is a cool-weather herb that thrives in the fall, making it an ideal addition to any Coastal Bend garden this time of year. Easy to grow, this is a must-have for both novice and experienced gardeners.
As a biennial, parsley takes two years to flower, produce seeds and develop its flavorful root—though that’s only possible if you can keep it alive through two whole summers. In the Coastal Bend, parsley suffers in the summer heat, even if it is lovingly cared for. On our farm in Rockport, we have successfully nurtured parsley for two years to harvest both its seeds and roots, but it requires significant effort.
To help parsley go to seed and develop its edible root, ensure it gets plenty of water during summer, along with plenty of afternoon shade. Applying four to six inches of native leaf mulch beneath the plant helps to keep the soil cool.
The good news? You don’t need to wait two years to enjoy your parsley: Start harvesting the green leaves as soon as they appear. Here are a few basic varieties to consider when getting started.
Crispum: Curled or curly leaf parsley; perfect for garnishes or medicinal use.
Neapolitanum: Also known as Italian or French parsley, this variety is the most flavorful, and ideal for salads, soups, fish, meat dishes and bouquets. Avoid cooking the leaves, as it destroys their flavor and nutritional value. Instead, add them just before serving.
Tuberosum: Usually referred to as the Hamburg, Germany parsley, this variety is prized for its nutty root. The leaves are edible too, but Tuberosum requires extra care to survive the summer heat.
Parsley does well in pots, but be cautious of freezing temperatures, as a hard freeze can kill the plant. Bring potted parsley indoors during a freeze, and when spring temperatures rise, place it where it receives morning sun and afternoon shade.
Gardener’s Notes
Growing Up: Spacing, 12”. Height, 12” to 16”. As a cool-weather biennial, parsley produces edible leaves in the first year and an edible root in the second. Plant in full sun with afternoon shade, using rich, well-drained soil. At planting, mix in four inches of organic compost with two cups of pastured poultry manure and two cups of homemade wood ash per plant. Start with transplants and water regularly, adding leaf mulch to keep the soil cool.
Profiling: When harvesting, only take up to 1/3 of the leaf growth at a time. Regular cuttings stimulate further growth and help the plant stay compact and lush. Italian parsley is the most flavorful and ideal for culinary use, but if you’re growing for edible roots, the Hamburg variety is best. In its second year, parsley grows significantly larger, nearly doubling in size. While parsley does well in a vase, it tends to wilt and blacken quickly in the refrigerator.
Fun Facts: Parsley is packed with vitamins, minerals and chlorophyll, which gives it its distinct “green” taste. Chlorophyll is the essence of the flavor found in leafy greens, making parsley a great addition to salads for an extra burst of freshness. When added to soups just before serving, parsley enhances the dish with fresh flavor. It also brings the concentrated scent of the garden into a bouquet, adding vibrancy to your home.
