PARSLEY: 2021 Herb of the Year

 

Italian Parsley (Petroselinum crispum neapolitanum)

Parsley (Petroselinum crispum) is the 2021 Herb of the Year™ of the International Herb Association. It is one of the most familiar of the culinary herbs used for both flavoring and garnish.

There are two common types of Parsley - the curly variety and flat-leaved variety, also known as Italian Parsley (Petroselinum crispum neapolitanum). Although they can be substituted for one another, Italian Parsley is generally preferred for its richer, more robust taste. Chefs value parsley for its ability to blend other flavors and it should be added  to hot dishes at the last minute or to simmering dishes no more than 30 minutes before done.

Parsley is a biennial plant that is typically grown as an annual. When left to overwinter it will usually return the next year and bloom. The plant attracts several species of wildlife. Swallowtail butterfly larvae can be found feeding on its bright, green feather-like leaves for several weeks before going into their chrysalises. Bees and other pollinators will visit the flowers in the second year and small birds such as Goldfinches will eat the seeds. Seeds may be saved for future planting.

It is hardy in Zones 4-8, prefers a sun to part-sun and well-drained site. Plants can be grown from seed but because germination is slow, they are often started indoors, winter-sown, or bought as starter plants. Plant them 8-10” apart near the last frost date. A member of the same family as Dill, Parsley has a long tap root and, once established, does not transplant well.

Harvest parsley throughout the growing season by cutting stems at the bottom. It can be held fresh in water for several days. To dry small amounts, wash and dry it. Wrap a paper towel over and around, making sure no edges are open. Secure with a rubber band and label. Do not put in a container or plastic. The paper towel will absorb the moisture as it evaporates from the herbs and the frost-free refrigerator feature will help it evaporate from the towel. This should be dry in 2-3 weeks. Parsley can be dried and stored for out-of-season use in containers away from light. Check the contents a few days later to make sure it is dry.

Carol Kagan, Certified Penn State Extension Master Gardener, Franklin County

Interested in herbs? Check out my book, Herb Sampler. Available on Amazon @[   https://www.amazon.com/Herb-Sampler-Second-Carol-Kagan/dp/1482067463  ]  . Want more information on the Herb Sampler? Check out this Blog POST  [https://gardenandlifenotes.blogspot.com/2021/01/herb-sampler-my-book.html]