Germinating Procedures

• To encourage germination, soak parsley seeds overnight in water. Drain the seeds and plant them about 1 inch apart in flat containers filled with damp, sterile soil-free starter mix, about 1/4 inch deep. The seeds germinate best in light, so place the containers on a sunny windowsill, porch or deck and keep the soil damp and at temperatures around 70 degrees Fahrenheit. The seeds will develop sprouts in 14 to 28 days, depending on light and moisture conditions.
  
  

Transplanting

• When the sprouts reach heights of 2 to 4 inches and leaves start to form, the parsley is ready for transplanting. For garden transplanting, place the seedlings 8 to 10 inches apart to give the stems and leaves room to breathe as they develop. If growing parsley in containers, use pots at least 12 inches deep to give the roots ample space to develop and place the seedlings about 1/2 inch deep into the potting soil. In both cases, make sure the soil is moist, loamy and enhanced with a liquid, all-purpose fertilizer.
  
  

Cultivation and Care

• When the seedlings are first planted, they need regular watering. When they start to mature and are about 6 inches tall, reduce the watering to once a week but keep the top soil covered with mulch to retain moisture. If using pots, make sure they have adequate drainage holes in the bottom. Parsley requires a minimum of five hours a day of direct sunlight to thrive, whether planted in the ground or in containers. It can be grown in the same pot as other herbs and flowers as long as it has enough room for root growth and receives adequate sunlight.
  
  

Harvesting and Storage

• When the parsley stems form leaves with three segments, the plant is mature and ready for harvesting. Start the first cuttings with the bigger outside leaves so the interior ones can get larger. To encourage fullness, only pick the middle leaf segment on each stem. For most robust flavor, pick the parsley immediately before use. Store sprigs in a plastic bag or cut the stem bottoms and preserve the parsley in a glass of water, like flowers in a vase. It can be frozen in plastic storage bags or mixed with water or stock and frozen in ice cube trays for convenience in adding it to soups and stews.