Parsley

Parsley (Petroselinum crispum) is the most widely grown culinary herb in the world, and far more than the decorative garnish it's often dismissed as. It comes in two main forms — tightly ruffled curly parsley and flatter, more strongly flavored Italian (flat-leaf) parsley — both biennials usually grown as annuals.

Growing Parsley

Parsley seed is notoriously slow to germinate — old garden lore claims it has to visit the devil and back before sprouting — so soaking seed overnight before sowing can help speed things along. As a biennial, it grows leafy the first year and bolts to flower in its second spring, at which point the leaves turn bitter; most gardeners treat it as an annual and replant each year for the best flavor.

Culinary Uses

Flat-leaf parsley carries a brighter, more assertive flavor and is the preferred choice for cooking, while curly parsley's milder taste and sturdier texture have made it the classic garnish. Parsley is also one of the four traditional fines herbes and a key ingredient in tabbouleh, chimichurri, and gremolata, where its fresh, slightly peppery flavor balances richer ingredients.