Parsley is perfect for you — it’s rich in iron and vitamins A and C. Pick a location that’s in the sun but gets partial shade. Sow every few weeks for a successional harvest. To begin, sow seeds directly into well-prepared soil, in rows 1cm deep and 30cm apart. Lightly cover the seeds with soil and water well. Your seeds can take six weeks to germinate. Later, the seedlings should be thinned out. Parsley needs plenty of water, particularly during dry weather, and benefits from the occasional feed of general seaweed fertiliser to boost leafy growth. Cut back any yellowing foliage.
Now that the plants are growing, it will take between 70-90 days of growth before the plants are ready for harvest. Cut back any yellowing foliage to keep the plant healthy. Similar to other herbs, parsley likes to be snipped, which encourages additional growth. Bunch the stems and leaves together and snip them off at ground level. You can also pick a couple of leaves. If you decide to cut, cut at the ground level to maintain the plant’s productivity. Use fresh or put it in a glass of water and refrigerate until you need it.
Get creative in the kitchen.
This popular herb is used in sauces, salads, and especially soups, reducing the need for salt. Parsley leaves can be dried and stored, but then the flavor is less intense. In terms of taste, it’s best to chop it finely in a food processor and freeze — that will make it most effortless for you to add just a pinch to every dish.