How to Grow Fresh Parsley at Home

Parsley brings the taste to our meals and the green to our dining tables. It makes a great garnish with it vibrant green colour. The garnish makes the presentation of dishes really attractive. It is rich in Vitamin C and A which have great health benefits. The herb grows for eight months of the year and you can use it fresh for most part. You can have an endless and fresh supply of parsley by growing it yourself. Parsley can be easily grown in containers  and in the ground itself without much of an effort. Once the plant is established, it does not require much attention.

Things Required:

Parsley seeds
– Fertilizer
– Container (if potting)
– Scissor
– Tiller


  • 1

    Prepare the area you want to grow the herb on. If you are growing it on ground, choose soil that is well drained, with alkaline PH. The area should receive full or partial shade.  The plant also grows well in containers. You can place them on your kitchen windowsill which will also make it easy to use while cooking. Make a drainage hole in the bottom of the pot.

  • 2

    Get parsley seeds from the seed store. The ideal time for plantation is early spring, summer or autumn. Place the seeds on the top of the soil. Cover the soil with a thin layer of soil. Keep the soil moist but do not soak it up as the seeds can rot. The seeds will take a couple of weeks to germinate. Thin the seedlings to 3 inches apart.

  • 3

    Water the plants weekly thoroughly. Do not let the soil get dry. You can also apply a layer of mulch over the soil to increase the water retention and to enrich it. Apply a general purpose fertilizer to the soil so that the herbs get a growth boost. However, you have to fertilize just once during the growing season and not more than that.

  • 4

    When you need to use the herb, clip off the largest leaves, leaving the small ones to grow full. This will encourage fresh growth from you clip off. Start from the base working your way up. Do not pinch the leaves off because it stop further growth from the bud. You can use parsley for eight months of the year. For the rest, you can dry and store the leaves in airtight jars.

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