parsley

**rustylady** · 03-05-2007, 06:51 PM

Parsley is technically a biennial - that is to say it produces usable leaves in it's first year, and in the second year it grows seed heads. You can cut off the stems which are trying to produce seed, but personally I would sow new seed. I'm surprised your plants have lasted three years without producing flowers/seed

**Flummery** · 04-05-2007, 08:17 AM

Most people sow it each year. The plants can continue (as you have found) but the younger, fresher leaves are better for flavour anyway. I have one in my herb bed which was new last back end and is still going strong but I shall sow more. Never have enough of it! Does anyone else add it right at the end of cooking as I do. I find the flavour sort of stews out if you cook it much. Or maybe I just like main-lining it!

**tattiefritter** · 04-05-2007, 12:21 PM

I prefer to sprinkle chopped parsley over the food once it is served, don't like to cook it if at all possible.

**Flummery** · 04-05-2007, 03:50 PM

That's more or less it! I stir it in as I'm serving. Lovely stuff!

**muckman** · 05-05-2007, 01:25 PM

Thank you

Will sow some of the seeds i get off this plant and see how i go.
I also add to cooking right at the end like you said add it to soon and you cant taste it.
Cheers a lot Muckman.

**Paulottie** · 05-05-2007, 02:30 PM

if you are making stock you can use the stalks in that. Always save my own seed and find self sown seedling produce the best plants. I think new potatoes and much else is naked without a sprinkling before serving. Brings out the flavour of your food.

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