SHARON WALKER

Recently we have been looking at different herbs, some of their properties and how to have them flourish in our region (which fortunately for us, most of our more common herbs do). What is wonderful about so many herbs is that they really are more than just pretty plants at the best of times, using them in food and diet carries great benefit to us…just take parsley as one incredible example. Common parsley is a member of the carrot family (Apiaceae), is well known for its use as a garnish or to flavour dishes and salads. The curly varieties also make a nice addition to most gardens, planted with other herbaceous plants or used in a border. Parsley is rich in vitamins A and C and in iron, calcium, and potassium, as well as in life-giving chlorophyll. One can use it without restraint in food and salads. Many value parsley for its diuretic action and its ability to help eliminate uric acid, making it useful in the treatment of rheumatism and gout. Add a bunch of fresh parsley whenever you make a freshly pressed vegetable juice to enjoy the full benefits of this important herb.

Planting parsley
Parsley tends to grow very slowly from seed, so it is more convenient to purchase seedlings or small plants from your local garden center. These can be planted at any time of the year. Plant your seedlings in rich, deep soil in full sun or semi-shade. It is advisable to plant a new plant every 12 to 16 weeks, to ensure a constant supply for your kitchen. If you choose to use containers for growing parsley, they should be at least 30cm deep. Young parsley plants need regular watering until they become established. Spread a thin layer of mulch around parsley plants when they are about 15 cm tall. This mulch helps the soil retain moisture and discourages weeds. Parsley needs far more recognition than simply being a green leaf to garnish dishes – it’s a herb that is full of rewards.