Green thumb
Parsley is native to the temperate Eastern Mediterranean
Parsley is the world’s favourite herb. It adds fresh, aromatic flavours to food. Parsley has many culinary uses and its health benefits are many. Parsley is native to the temperate Eastern Mediterranean, and as such it is difficult to grow during the humid summer months in coastal north Queensland. However, it thrives in cool mild conditions throughout the northern winter and spring.
If you have a bed of parsley growing now as the weather warms, towards the end of the year, you will need to shift the parsley plants into a cool shady area. If that is not possible, they will need a 70 per cent shade cover over them throughout summer and a generous daily morning drench.
Parsley is a member of the celery family and has a deep turnip like root, as such it does not like to be transplanted or divided up.
All parts of the parsley plant are edible. The fresh young leaves are the best to eat as older leaves can contain oxalic acid which can aggravate rheumatoid conditions and cause kidney stones. It is best to eat parsley, or for that matter any other green vegetable, as soon as possible after harvest as oxalic acid builds up with senesces in all green leafy vegetables.
The health benefits of fresh young parsley leaves have been known for centuries. Scientists have found that parsley is rich in polyacetylenes, coumarins, flavonoids and the antioxidant monoterpenes. It is thought that these active substances help prevent cancer and also protect against heart and kidney disease.
Parsley seed and seedlings are readily available in three forms. Italian or flat leafed parsley is the hardiest variety, it has a stronger flavour than the curly types and tends to be more tolerant of heat and humidity.
Triple curl parsley is the most popular. The tight, strongly curled heads of this variety are very ornamental and are used to garnish plates and drinks. It has a mild flavour, which is acceptable to those people who might not appreciate the stronger flavours of the Italian parsley.
Afro parsley is in between the other two in flavour and curl. It is the easiest to use in the kitchen for dishes such as tabouli, potato salad and pasta dishes. Afro is also easy to grow with more tolerance to heat, humidity and heavy rainfall. Parsley seed is fine and will take seven to 10 days to germinate. Sprinkle seed over enriched compost mix which can be added to the planting area, dampen with a gentle spray of water, and cover with a fine layer of the mix. Water again and place some shade mesh over the bed to protect the seed from heavy rain or drying winds. Water every day, early in the morning, with a fine spray. Ensure the growing area receives at least four hours of early morning sunlight; hence an easterly position is best.
When the seeds germinate spray the seedlings with a weak solution of fish and kelp. As the seedlings grow fertilise them each week with diluted chicken manure or fish emulsion.
Slugs can be a problem and might demolish a bed of seedlings in one night. Sprinkle dried and crushed eggshells around the parsley bed to deter slugs.
Whitefly can invade parsley, this is identified when seeing tiny flies taking flight from the parsley whenever you disturb it. Adult whitefly can be killed with a heavy jet of water, continue spraying them on a daily basis until all the whitefly has disappeared. Repeat if the pest returns.
Cut worm, which is active at night, can also demolish parsley plants in a few days. Set damp paper traps around the parsley. Lift the paper in the morning and scoop up the cutworms sheltering beneath the damp paper trap.
Parsley requires regular fertilising to keep it growing at its best. Chicken manure pellets with added seaweed, fishmeal and potash is ideal for all vegetables and especially parsley.
Harvest parsley in the cool of the morning when the parsley is crisp and refreshed. Snap the stalks away close to the crown of the plant. Broken stalks can cause crown rot.