Herbs in Winter: Parsley

Last year was the first time I grew parsley.  It is super easy to grow, but it takes a long time to germinate!  Direct seed in the spring, and then you'll have to sit back and wait three weeks or so before you'll see anything.  Here are both the Flat Leaf Italian and the Curly Leaf varieties I grew.

The more flavorful Flat Leaf Italian Parsley is generally preferred for cooking.

Up close, the Flat Leaf Italian Parsley looks similar to cilantro.  In fact, a few years ago, I accidentally bought a bunch at the store having mistaken it for cilantro and threw it in a batch of homemade salsa.  Oops - no chips and salsa at the Oscar party that year!

Here's the curly leaf parsly which is traditionally used as a garnish but can also be used in cooking.  Both varieties are small and clumpy right now because they are beginning to flush from the base.  Parsley is supposed to bloom the second year, so I plan to leave them in the ground to see what they do, but I'll also sow some new seed since herbs tend to produce less once they start blooming.

Close up of the curly leaf parsley, which I have never tried in salsa!

Don't feeling like trucking it out to the garden every day in the cold?  Just stick a few cuttings in water, and they'll keep for several days.

Cook up an omlet in your cast iron pan and top it with some fresh parsley... dee-lish!!