Parsley is a cut-and-come-again herb that produces more leaves with frequent harvesting.
Nursery parsley starts to mature quickly and can often be lightly harvested immediately after transplanting.
The best time to pick parsley is early morning before the sun is high overhead.
Credit:Robert Cardillo
While snipping parsley stems off at the ground level can feel intimidating, it is good for the plant.
Overharvesting can stress out the parsley plants and limit their growth.
For longer-term storage, dry parsley in a dehydrator or oven.
To dry parsley in the oven, preheat at the lowest temperature (usually 170-180 degrees).
Place clean, dry parsley on a baking sheet in a single layer without overlapping.
Bake for 20 minutes, checking to confirm it isn’t getting burnt.
When the parsley crumbles in your hands, it’s ready.
Store in an airtight container.
Another option is chopping the parsley andfreezing it in ice cube trayswith a bit of water.
Frozen parsley can last in your freezer for about a year.
Frequently Asked Questions
If you want your parsley to produce seeds, let the plants flower.
However, if you dont want parsley to self-sow,deadhead the flowersbefore they go to seed.
That depends on how you want to use the parsley.
Dried parsley stays fresh for two to three years, while frozen parsley lasts approximately a year.
