Sunlight: Parsley thrives in full sun to partial shade. It requires at least 4-6 hours of sunlight daily. In hotter climates, it can benefit from some afternoon shade to prevent the leaves from wilting.

Soil: Prefers well-drained, fertile soil with a pH between 6.0 and 7.0. Parsley grows best in soil rich in organic matter, so consider adding compost or well-rotted manure before planting.

When to Plant: Parsley is a cool-season biennial, but it is often grown as an annual. It can be planted in early spring as soon as the soil can be worked, or in late summer for a fall crop. In warmer climates, parsley can be grown year-round.

Starting Seeds Indoors: If starting seeds indoors, sow them 1/4 inch deep in seed-starting mix 8-10 weeks before the last expected frost date. Keep the soil moist and maintain a temperature of around 70°F (21°C). Parsley seeds can take 2-4 weeks to germinate, so be patient.

Direct Sowing: If sowing directly in the garden, plant seeds 1/4 inch deep and 6-8 inches apart in rows spaced 12-18 inches apart. Thin seedlings to 6-8 inches apart once they are a few inches tall.

Transplanting: Transplant seedlings outdoors when they are 3-4 inches tall and the danger of frost has passed. Space the plants 6-8 inches apart in rows 12-18 inches apart.

Watering: Keep the soil consistently moist but not waterlogged. Parsley prefers regular watering, especially during dry periods, to ensure even moisture. Mulching around the plants can help retain soil moisture and keep the roots cool.

Fertilization: Parsley is a light feeder but benefits from nutrient-rich soil. Apply compost or a balanced fertilizer at planting time. If the leaves appear pale or growth slows, side-dress with compost or a balanced fertilizer during the growing season.

Mulching and Weeding: Apply a layer of mulch around the plants to retain soil moisture, suppress weeds, and keep the soil temperature consistent. Hand-pull weeds carefully to avoid disturbing the shallow roots of parsley.

Pest and Disease Management: Parsley is relatively resistant to pests and diseases but can occasionally attract aphids, spider mites, or caterpillars. Use organic pest control methods like neem oil, insecticidal soap, or hand-picking to manage infestations. Ensure good air circulation around the plants to prevent fungal diseases, and avoid overhead watering to keep the foliage dry.

When to Harvest: Parsley can be harvested as soon as the plant is well-established, usually 70-90 days after planting. Begin harvesting when the leaves are large enough to use, typically around 4-6 inches long. Harvest regularly to encourage continuous growth.

How to Harvest: Use scissors or pruning shears to cut the outer leaves at the base, leaving the inner leaves to continue growing. For the best flavor, harvest parsley in the morning after the dew has dried but before the sun becomes too hot.

Storing Fresh Parsley: Fresh parsley can be stored in the refrigerator for up to a week. To store, trim the stems and place the parsley in a glass of water, cover it loosely with a plastic bag, and store it in the refrigerator. Alternatively, wrap the leaves in a damp paper towel and store them in a plastic bag.

Freezing Parsley: Parsley can also be frozen for long-term storage. Wash and dry the leaves thoroughly, then chop them and place them in ice cube trays with a little water. Once frozen, transfer the parsley cubes to a freezer bag for later use.

Drying Parsley: To dry parsley, hang small bunches upside down in a cool, dry, well-ventilated area. Once the leaves are completely dry, crumble them and store them in an airtight container away from light and moisture.

Culinary Uses: Dark Green Italian Flat Leaf Parsley is versatile and can be used in a variety of dishes. It’s commonly used as a garnish, in salads, soups, sauces, and as a key ingredient in pesto and chimichurri. The strong, slightly peppery flavor enhances a wide range of savory dishes.