Parsley is a species of flowering plant in the Apiaceae or Umbelliferae family and is a close relative of other umbellifers such as carrots, caraway, parsnips, fennel, angelica, chervil, and dill.
Native to the central Mediterranean, this herb has naturalized all over temperate Europe.
Flat leaf parsley is used in cuisines throughout Asia, Europe, the Middle East, and the Americas. The curly leaf variety has a stronger flavor and is generally used as garnish. Root parsley is often used in central and eastern European dishes.
This herb is incredibly easy to grow given the right conditions, but it does have its quirks. Read our growing and care guides down below to find out what you need to know to successfully add parsley to your kitchen garden.
If you mourn the loss of garden-fresh herbs with the arrival of cold weather, take heart. There are a few that still continue to produce leaves in winter, and parsley’s one of them – so you can enjoy the fresh taste in your favorite recipes all year. Learn how to grow parsley in winter in this guide. Read more now.
Parsley has a rich and storied history, and its substantial health properties and usefulness as a garden herb are timeless. Easy to grow and propagate, this attractive herb is a welcome addition to veggie patches and flower containers, and storage of surplus stock is simple as well. Get all the details on how to grow and enjoy parsley – read more now.
Parsley is a nutritious, highly aromatic, and richly flavored herb, with tasty leaves that are used in a wide variety of savory dishes to brighten and balance flavors. The pretty foliage is a must-have for convenient kitchen gardens and is easily grown in pots. Learn how to grow parsley in containers in this guide.
Parsley may be known for slow and sporadic germination, but this certainly doesn’t have to be the case. With a bit of patience and adherence to a few simple instructions, this popular garden herb is easy to start from seed. Learn how to successfully propagate parsley plants from seed in this guide. Read more now.