Curl up and fry: it’s time for parsley
AS WINTER approaches and we start thinking about Sunday roasts, warming soups and hearty pasta dishes, it’s time to grow some curled parsley to use in your culinary creations. Curled parsley is flavoursome and has great frilly texture. Parsley adds a rich dark green colour to the garden and can be picked continuously for about two years.
Curled parsley can be grown in either full sun or part shade and makes a great potted herb too, so balcony and courtyard gardeners can also grow this versatile and tasty parsley.
You can sow parsley seed straight into a pot or garden bed during this month. Cover lightly with potting mix or soil and keep moist while the seedlings establish. You can start harvesting the leaves after about 10 weeks.
To promote lots of fragrant and tasty parsley leaves, feed regularly with a liquid plant food which is rich in nitrogen, to promote leafy green growth.
Make your own compost
If you have deciduous trees in your backyard or street, autumn can provide you with fallen leaves to create your own compost.
Autumn leaves are rich in carbon but don’t contain a lot of nutrients, like nitrogen, to promote the composting process, so the leaves need to be mixed with kitchen scraps and some handfuls of organic soil improver and plant fertiliser before placing in a compost pile, tower or tumbler.
◗ Parsley comes into its own in hearty autumn and winter dishes.