Parsley plants are vegetable plant that can be grown in all seasons, indoors in well-lit area in the Winter months, and they can be grown outdoors in sunlit gardens in the warmer temperatures in container pots or in in-ground gardening areas. The plants need at least six to eight hours of light each day, indoors or outdoors.
In hot weather, the plants grow faster and need frequent harvesting throughout the hot season. Too hot weather causes the plants to seed (bolting).
As an edible plant, harvest leaves and stems prior to blooming. If the plant blooms, harvest the leaves and stems before the plant goes to seed (bolting).
Harvest the leaves for eating raw in salads, garnishments for meals and for hot or cold tea beverages. This plant, the leaves also can be dried and used as a dry herb in cooking.
Dry harvest leaves to store for long periods of times. Dry leaves are used as a tea beverage or used in tea beverages, are used to enhance mayo or salad dressings, and are used to season soups and meals, sprinkle dry leaves on breakfast, lunch and dinner meals.
Parsley as Wildflower
In a wildflower garden, parsley blooms vibrantly in the sunlight. The blooms lift high in the air and are very visible in the plants. The blooms have a familiar appearance and blooms from Spring through Fall.
In a patio garden, parsley enhances a window or window seal garden with high-reaching blooms in long periods of sunlight. The plants are still edible prior to going to seed.
Harvesting parsley for vase cut-flower displays. Clear glass vases for mantels can displays wildflower arrangements.
Parsley grows year round in suitable warm temperatures with good light, indoors or outdoors.