How to grow Parsley in Australia

Where to plant

Grow parsley in sun or part shade in fertile soil that holds moisture but drains well. Weed the bed and dig in compost or well-rotted manure if the soil is poor or very sandy. In hot inland and northern areas, a spot with afternoon shade keeps it leafy for longer.

Parsley makes a good edging for vegetable and herb beds and grows well in pots.

• South East Queensland, the Northern Rivers, North Queensland and Darwin: sow almost all year, though plants grow best in the cooler, drier months and may run to seed in summer heat.
• Sydney: sow most of the year; autumn and spring sowings do best.
• Melbourne, Adelaide and Perth: sow from March to September. Seed fails in hot soil, and plants pick through the year with summer water and some afternoon shade.
• Canberra: sow from September to May; winter soil is too cold for germination. Established plants stand through frost.
• Hobart: sow from September to March. Established plants stand through winter.

Choosing a variety

• Flat-leaf or Italian parsley has a stronger flavour and grows taller. It is the cook's choice.
• Curly parsley is more decorative, with a slightly milder flavour, and is shorter and more compact.

How to plant

1. Sow direct where it will grow, as parsley dislikes root disturbance. Soaking the seed overnight in warm water can help it along.
2. Make a shallow drill about 0.5 to 1 cm deep, water along it, sow the seed thinly and cover lightly. Rows can be 20 to 30 cm apart.
3. Keep the soil constantly damp until the seedlings appear, which can take three to six weeks. Do not let it dry out in the meantime.
4. Thin seedlings to 15 to 30 cm apart, depending on the variety. Thinnings are good in salads.
5. Sow a small batch every few months for a steady supply.

Watering and feeding

Keep the soil moist but not waterlogged. Water young plants regularly, and all plants in hot, dry weather. Pots dry out quickly, so check them often and move them into shade in hot spells.

Parsley in compost-rich soil needs little extra feeding, but a nitrogen-rich liquid feed every few weeks keeps leaves lush, especially in pots.

Pruning and care through the year

• Weed regularly while plants are small.
• Snip off lower leaves that turn yellow to keep plants healthy and encourage new growth.
• When a plant sends up a flower stalk, it is near the end of its life. Pull it out and resow, or leave one or two to flower and set seed.

Harvesting

Start picking once plants are well established and bushy. Take a few stems from the outside of the plant, cutting near the base, and leave the centre to keep growing. Regular picking encourages more leaves.

Stand cut stems in a glass of water in the fridge, loosely covered, for up to about two weeks. Chopped parsley can be frozen in ice cube trays, or hung in bunches somewhere warm, dark and airy to dry.

Growing in pots

Parsley grows well in a pot at least 20 to 25 cm wide and deep, in quality potting mix, in sun or part shade. Keep the mix evenly moist and feed every few weeks. Supermarket pots of parsley are crowded seedlings meant for short-term picking indoors.

Using it

Use parsley fresh in salads such as tabbouleh, in sauces like salsa verde and chimichurri, in soups, stews and casseroles, and as a fresh finish on almost any savoury dish.

Saving seed

Leave one or two healthy plants to flower in their second year. Collect the seed heads when they turn brown and dry, rub out the seed and store it dry for sowing. Parsley often self-seeds where it is left to flower.