Parsley can be found growing in most culinary gardens. It grows quickly and easily and can be used in a number of recipes. Parsley's fast growth leads to high yield. Parsley may be trimmed throughout the growing season for continual harvest. In fact, it should be. Otherwise the parsley will become thin, leggy and much less productive. For a beautiful and useful patch of parsley, begin trimming your parsley roughly three months after you seed it. Trim frequently, even if it's more than you need. Parsley leaves last up to two months in the refrigerator.
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Things you need
- Pruning shears
Trim the healthiest, largest leaves from the outer edge of the parsley plant. Make the cut at ground level. Don't be afraid to harvest too much. Parsley will almost always bounce back. Trimming roughly one-third at a time, working from the outside in, will keep the parsley bush healthy and productive.
Trim unhealthy, yellowed, brown or insect-eaten parsley leaf stalks at ground level and discard them. Do not eat parsley leaves that look compromised.
Leave behind any plant material that has been killed by frost. Pruning will stimulate new growth too late in the season.
Dig the parsley plants in early winter once all of the foliage is dead. Parsley is a biennial plant, but the second-year parsley is bitter.
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