Plant in the spring after all danger of frost has passed in a location that receives partial shade. Space plants 12″ apart in average to rich soil that is well-drained. Plant height 18-24″. Does well in containers or mixed pots.
Curled parsley is actually a biennial because it reseeds itself. It is not a bad idea to re-plant new parsley every year, however, since it is a lovely and useful plant. Caterpillars adore it; you will be hatching beautiful monarch butterflies and others in the late summer.
Parsley, Curled petroselenum crispum
Parsley is certainly one of the most versatile and widely used herbs of all, and curled parsley has the added benefit of being a gorgeous plant. As a garnish it is suitable for the most humble table to the most posh restaurants, with its delightfully bright color and curly fringed foliage. Parsley is a refreshing, cooling herb and is most distinct in dishes such as gazpacho, tossed salads, pasta salads, warm soups and in combination with other classic Italian herbs such as basil, oregano, and thyme. The leaves are rich in vitamins A, B, and C.
Best when used fresh, although parsley dries well and retains much of its flavor. Harvest plants just before flowering, bunch stems together and hang in a cool and airy place to dry. Once dry, strip the leaves from the stem and store in an airtight container. For fresh use, snip leaves or small sections of the plant after it has reached six inches in height. Keeping Parsley clipped in this way will help the plant to bush out and encourage more foliage growth.
Many people skip the drying process altogether and simply chop the leaves finely, and either – add a small amount of water and freeze in ice cube trays for later use, or add the chopped leaves to softened butter. The parsley butter, when stored in an airtight container in the refrigerator, will last for several weeks. Try adding other herbs like chives to improve flavor.