How to Harvest Parsley

Parsley grows as a biennial plant, providing two years worth of foliage in many areas. The foliage has a fresh flavor that complements most foods. Once the plant flowers, the leaves lose their flavor and the plant quickly declines. Frequent harvesting, especially in the first season, encourages the plant to grow full and lush while also preventing premature flowering. Use parsley in cooked dishes such as soups or add it to salads and other foods as a raw, edible garnish.

Shears
Bowl

Instructions

- 1
  Grasp a bunch of parsley stalks together, holding them near the base. Remove no more than a third of the stalks and foliage at a single harvesting, because over-harvesting may prevent the plant from producing more leaves.
- 2
  Cut through the bunched stalks at soil level with a sharp pair of shears. Make the cut as close to the base of the plant as possible.
- 3
  Rinse the parsley in cool running water. Submerge the washed parsley in a bowl of water and store it in the refrigerator if you plan to use it within the next day.
- 4
  Pat the washed parsley dry and remove the foliage from the stems if you prefer to dry it for later use. Spread the leaves out in a warm, dry area and allow them to dry for five to seven days or until they dehydrate completely.

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