Parsley is a popular herb widely used both in cookery and also in herbal medicine. It is one of the most nutritious garnishes and contains useful amounts of vitamin A, vitamin C, vitamin K, antioxidants, folate and iron. It has anti-infective properties and may help to prevent common viral infections such as colds. Fresh parsley also makes a good breath freshener.
Water deeply once a week.
Speed germination by soaking the seeds in lukewarm water for several hours before sowing. Dry them off and mix them with sand or dried coffee grounds. Sow them outdoors or indoors.
Sow seed from early Spring where they are to grow in rich moist well drained soil in sun or semi shade or indoors in pots and keep them in a sunny window.
Parsley prefers full sun or light shade and fertile well drained soil.
Cure puffy eyes using parsley seeds that you did not sow. Mix 1 tablespoon parsley seed with 1 cup boiling water. Let cool and soak washcloth in the infusion. Wring out until damp and place it over the eyes and relax.
There are two main varieties of parsley, the curly and flat-leafed. The flat-leafed has a stronger flavor than curly-leafed. By the end of Autumn make a row of stakes or hoops into the ground on each side of the bed so as to form arches strong enough to support a covering laid over them. The soil should be kept dry and all decayed leaves carefully removed.
Use Parsley as edging or plant in group at the front of a border.
Most plant cells look like little boxes full of green disks. The disks are called chloroplasts. Other organelles inside a plant cell include a nucleus (where the DNA is kept), a large central vacuole (where water and other materials are stored) and a complex internal skeleton or cytoskeleton made of various proteins.