Gardening for You: Very, simple, pollinator-helpful parsley

Parsley is a need to-improve edible for any yard that appears in early spring and lasts into the autumn. Parsley is a staple in kitchen area gardens and it doubles as a host plant for swallowtail butterflies in ornamental pollinator gardens.

The dark green fern-like, compound leaves of parsley are packed with vitamins, antioxidants, and minerals. They are easy to grow and are a must-have edible in the kitchen garden.

Parsley is a member of the Apiaceae (formerly Umbelliferae) household. Other frequent users of the family are carrot, celery, cilantro, and dill. The initial designation of Umbelliferae recognized the umbel inflorescences but the reclassified Apiaceae connects the essential oil apiol with all spouse and children associates. Apiol is the remarkably fragrant “essence” existing in Apiaceae foliage.

Parsley is a culinary herb native to Europe and the Mediterranean area grown for its fragrant edible leaves, which are used fresh or dried.

There are three parsley types: curly, flat-leaved and Hamburg parsley. Curly or French leafed has cupped leaves greatly applied as garnish flat leafed or Italian parsley has potent taste and is most commonly observed in the grocers the unheard of Hamburg parsley has a swollen parsnip-like root.


Parsley is a biennial. The to start with year creates vegetative development of bright eco-friendly, fern-like leaves that improve from a whorled or rosetted central stem forming a rounded clump. Compound leaves are divided and subdivided into curly or flat lobed leaflets that are borne alternately on a petiole, the stalk that attaches the leaf to the actual stem.

Leaves present table fresh foliage for months when harvested young, continuing until freezes problems the leaves. Parsley crops are fairly as edgings, borders, or container crops.  

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