Parsley is a biennial herb usually grown as an annual. There are two types of parsley: curly leaf parsley has finely divided, ruffled leaves and grows from 8 to 12 inches (20 – 30 cm) tall; flat-leaf parsley has flat, brigh leaves. Flat leaf parsley is better for cooking. Some of parsley variaties: dark green flat, single plain-leafed, and large leaf. Curly leaf parsley is super decorative and fun to grow. Not only is it delicious, it looks beautiful as an ornamental plant in pots or the garden. It makes a wonderful garnish for your dishes too. Parsley plant seeds are fairly small, and very lightweight. They are oval shaped, and slightly rounded into an arch. They are tan in color, and have lines running vertically along them. Parsley seeds can either be planted directly into the garden, winter sown, or they can be started indoors. The method you choose will depend on where you live. If you’re in a cold climate like me, starting parsley seeds indoors will give them more time to mature, which means you’ll get a better harvest. However, directly sowing them will give great success as well. In warmer growing zones, you should direct sow the seeds right into your garden, or you can try winter sowing them. Since they tend to be slow to sprout, there are a few things you can do to ensure good germination, and help to speed things up. Before planting parsley seeds, soak them in water for 12-24 hours. Soaking the seeds will help to speed up germination. It’s not required though, they will germinate just fine without being soaked first. But it’s a good option if you’re in a hurry. They can take a long time to germinate. Normally it’s anywhere from 14-28 days, seedings can also be very slow growers. They need a bit of light, it will start reaching for the window if they don’t get enough light. Parsley seedlings like evenly moist soil. So never allow it to dry out completely, but be careful not to overwater them. They won’t tolerate sitting in soggy soil for very long. After your parsley seedlings have a few sets of true leaves, it’s a good idea to start giving them some air circulation. This will help to prevent mold growth, and also strengthens the seedlings. First, remove the lids to allow them to get some fresh air. If you planted more than one seed per hole, pellet, or cell, then you will need to thin parsley seedlings. Wait until they’re an inch (2,5 cm) tall, then thin out the weakest one(s). Don’t pull them out while thinning though, or it could damage the delicate roots of the one you’re keeping. If your seedlings grow tall enough indoors to outgrow the cells/pellets, then you can pot them up to give them more room. Parsley doesn’t love to be transplanted, so I recommend using plantable pots. Parsley grows great in anywhere from partial shade to full sun. If you live in a warm climate, put it in a spot where it’ll be protected from the hot afternoon sun. Flat parsley has a stronger more pungent taste than curly parsley; use it sparingly so that it does not overpower other flavors. Store fresh parsley in a plastic bag in the refrigerator or sprinkle with water and wrap in a paper towel, or cut the ends and place stems upright in cold water. Dry leaves in the refrigerator; wash them first then let them air dry spread on a baking sheet covered with paper towels. Leaves will take 2 to 7 days to dry in the fridge. Hang dry parsley in bunches or in a mesh bag to hang dry; hang dry parsley in theshade. Dried parsley quickly loses flavor; Chop and freeze leaves in a zippered plastic freezer bag. Freezing will retain the flavor. Dried parsley leaves should be kept in an airtight container away from light and moisture.