Curl up and fry: it’s time for pars­ley

Central and North Burnett Times - - JUNIOR SPORT - with Angie Thomas Angie Thomas is a hor­ti­cul­tur­ist at Yates.

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.

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