History
Parsley has been cultivated for over 2,000 years, originating in the Mediterranean. The ancient Greeks and Romans used it for ceremonial and medicinal purposes before it became a culinary staple.
How to grow
Sow seeds in cool weather, early spring or autumn.
Soak seeds overnight before planting.
Space 15–20 cm apart in rich, well-drained soil.
Harvest outer stems from the base, 70–90 days.
Choosing and storing
Choose vibrant, crisp green stems with no yellowing.
Avoid wilted or slimy parsley.
Wrap in a damp paper towel and refrigerate.
Or place stems in a glass of water.
Use within 7–10 days.
Preparation
Rinse thoroughly and dry.
Chop finely for garnishes or leave whole.
Add at the end of cooking to preserve flavor.