Parsley is a robust biennial plant but cultivated and treated as an annual. It is the most widely grown plant for garnishing and flavouring. There are two distinct types of parsley: curly and flat leaves.
Parsley is grown from seeds planted in the spring. As it germinates slowly, it is advisable to soak the seeds in water overnight before planting them. A useful aid for marking newly sown rows of parsley is to plant radish seeds with parsley seeds. The radish germinates quickly to mark the row where parsley is also planted, preventing young parsley plants from being accidentally deherbated. Parsley prefers moderately rich, moist and well drained soil and will grow in a partially shaded area. Parsley overwinters but the following season gives a plant that produces a seeded stem (bolting) and very hard and bitter leaves. This is why new plants are started up every season. When transplanting parsley, be careful not to damage the taproot.
Parsley can be cut at any time once it is sufficiently developed. The leaves can be used fresh or dried. It is best to keep parsley fresh after washing the leaves, drip drying and then placing them in a plastic bag and refrigerating them. Parsley can also be frozen for later use.