A biennial, native to southern Europe and widely used in European, middle Eastern and American cuisine. Parsley not only makes an attractive garnish, but it’s pronounced flavour ties a meal together and interestingly contains more vitamin C than an orange.

How to Sow and Grow Parsley
Germination has a reputation for being difficult but as long as the soil is kept slightly moist it should not be a problem, just give it plenty of time.

Sow outdoors, March-July, thinly where they are to crop, 1.5cm(½in) deep directly into finely prepared soil which has already been watered. Seedlings usually appear in 14-21 days but can take as long as 42 days. Thin seedlings to 20cm(8in) apart. Keep moist and weed free. Or for a year-round supply, grow indoors, 0.5cm(¼in) deep, thinly in small post of compost. Water well and place in a warm position. A temperature of 15-20°C(60-68°F) is ideal. Plants can be grown on to maturity on a light windowsill. When harvesting, pick leaves as required but for outdoor crops pick from May. The outdoor harvest season can be extended well into late autumn with the use of cloches or a layer of straw.