Parsley is one of the key herbs in cooking. It brings a real touch of sunny flavor, seasons our salads and our meats and flavors all our culinary recipes, from the simplest to the most sophisticated. Without it, our dishes would be very bland. Without a doubt, this aromatic herb is essential all year round. But, now imagine not needing to buy them anymore. Growing your own parsley at home would be a game changer, right?
Winter and summer alike, we love sprinkling fresh herbs into our dishes. It is thanks to them that our food is more tasty and tasty. Parsley is one of the star ingredients of cooking. It’s hard to do without it. Although it is not too expensive, in the long run it can become expensive. So the idea of having unlimited free stuff all year round is not a luxury!
You don’t have a vegetable garden, or even a garden? No need to worry, parsley can be grown in pots at home. As a bonus, it is very easy to grow this herb on a windowsill. And its maintenance is not rocket science!
Discover in this article how to grow parsley indoors to always have it at home.
Choose the Right Variety
Not all varieties of parsley are equally good for planting at home. The best are low-growing varieties. They also look great on a windowsill because they don’t stretch too much.
Choose a Pot for your Parsley
You can use any empty pot or container. Only one rule applies: the more parsley you want to grow, the wider the container should be for planting. However, opt for a pot that fits perfectly on a window sill. It should have several drainage holes and some sort of saucer underneath to catch any water that runs out.
Start Sowing Parsley
Fill the pot with good quality potting soil: put a layer of drainage or clay at the bottom of the container, then fill the pot with potting soil to 5 cm from the edge. To improve drainage, you can add a handful of sand.
Sow lots of seeds. Then, moisten the pot with water. Cover the seeds with an additional 2 cm of soil.
Moisten the soil again with water from the sprayer. Cover the pot with a bag, transparent lid or glass and place it in a warm place to germinate. Ideally place it in a semi-shaded area.
Water the pot regularly to keep the soil moist. Seedlings emerge in about three weeks. Warning: if you notice too many seedlings, you will need to cut off the excess with scissors.
Caring for Parsley
After 2 to 4 weeks, the first shoots will appear. Immediately remove the lid from the jar and put it in a bright place. Note that parsley grows best in the sun, with around 6 to 8 hours of direct light daily. If the window where the pot is installed does not receive as much light, it is better to provide artificial lighting.
Water the plant with a small amount of water and only when the soil is dry. If your parsley grows near a kitchen window, the humidity level is high. Particularly thanks to the cooking steam and the constantly flowing water. If it is located elsewhere, remember to water it from time to time, especially if the leaves seem dry. Don’t forget to empty the saucer under the pot after each watering to prevent the roots from being too wet.
Fertilize the parsley with a natural fertilizer. Moreover, if you wish, you can even combine it with other herbs such as oregano, chives, basil or mint. Nothing is nicer than a windowsill filled with fresh herbs!
What are the varieties of parsley?
This fine herb comes in 3 different types: smooth-leaved parsley, curly parsley and that whose usable part is the root. These three variants are usually sown throughout the year, being fast-growing plants, very productive and very resistant to cold.
Common or smooth-leaved parsley has intense, abundant green foliage. Its erect stems can reach up to 40 centimeters in height. Its leaves are the edible part used as a condiment. They are dark green, wide, smooth and with serrated edges that also have long petioles. They are very aromatic and have a very pronounced characteristic flavor.
Curly parsley or Chinese parsley has very jagged and extremely curly leaves. Its foliage is lighter green and has a lower growth than that of common parsley. Its stem is erect and compact. This parsley is a little less aromatic but more used to garnish dishes. It is convenient to macerate the seed for 24 hours before sowing.
Finally, the last variety is very special: it reveals a very thick root which is used in cooking as a vegetable or to season a dish, but which is never eaten raw.
