biennial herb (Petroselinum) grown as an annual. Its many horticultural varieties are grouped as curled leaved (var. crispum), fernleaved (var. filicinum) and Hamburg or "rooted" (var. radicosum). Though the leaves of all are used for flavoring meat dishes, soups, salads, etc., the curled varieties are most popular in America for this purpose and for garnishing, though the fern-leaved are just as attractive. Hamburg Parlsey is generally cooked like parsnips.

As parsley seed germinates slowly (sometimes taking several weeks), it should be soaked in warm water overnight before planting. Sow outdoors in early spring in rows 10 to 12 inches apart, and cover 1/2 inch deep. Later thin the plants to stand about 6 inches apart.

The leaves may be cut all season for use as needed. In the fall they may be dried and stored in tight jars, or roots may be transplanted into pots or hydroponic planters to be grown on indoors. The following spring remove the flower stems as fast as they appear so as to keep the plants producing leaves until those grown from a newly sown crop are ready.

Parsley grows well in a deep pot, which helps accommodate the long taproot. Parsley grown indoors requires at least five hours of sunlight a day.

Parsley grows well in loamy garden soil rich in nitrogen, and does well in full sun or part shade. Parsley can overwinter if lightly mulched during extremely cold weather.