I’ve added a third pot to my propagator… and yet another seed sowing that wasn’t on my 2018 plan (I wonder how many times I’m going to do that?).
Ever since 2012, when I was given a packet of Parsley seed within a leaving present I’ve grown it, but it has been with mixed results. I don’t think the seed keeps particularly well, but when it does grow, it is a handy nutritious addition to salads and as a garnish.
I don’t really like the look or taste of the curled leaf parsley, with this flat-leaf variety taking on a more discrete salad leaf taste.
I really enjoying tearing some up to have on scrambled egg, sneaking it into a sandwich, or using it as a garnish for a soup.
My 2014 pot lasted on my windowsill for about 6 months – happily growing and renewing me with fresh green leaves. I managed to do a second sowing that year once it had tired out.
I don’t grow this outside, as it saves it from garden pests and makes it reassuringly cleaner for me to quickly wash and use in the kitchen.
There’s plenty of health benefits for Parsley, with claims that it can aid digestion and reduce gas, contribute to kidney health, provide Vitamin K and C, and acts as an antibacterial, amongst many others.
So, with this in mind, I’ve sown a pot with some Parsley ‘Laura’ seeds, and added it to my propagator. Hopefully in a few days it will begin to push out above the compost and start to throw those green little leaves skywards.
As I type this, the blacbirds are singing, and I can hear loads of other birds twittering around. I think Spring is definitely on its way, even though the sky today is grey and a bit drizzly.
Thanks for reading, and as ever, happy gardening!