# How to Harvest Parsley Leaves
The crisp green leaves and fresh flavor of parsley complement a variety of cooked and raw dishes. Ruffled parsley varieties provide both texture and a decorative garnish on the side of a plate or atop the main course. Flat leaf types are easier to cut, making them a suitable addition to cooked soups and sauces. The leaves mature in as little as two months. Harvest only what you need so the plant can continue to produce fresh parsley throughout the growing season.
Things You'll Need
- Shears or scissors
- Plastic bag
Instructions
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1
Inspect the plant once it is 6 to 8 inches high and has multiple leaves. Harvest leaves on the outside of the plant with at least three segments, leaving the smaller leaves on the plant to grow to maturity.
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2
Snip the leaves off at the main stem with a small pair of shears or scissors.
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3
Rinse the leaves briefly under water before using them. Store the leaves unwashed in a plastic bag in the vegetable crisper drawer of the refrigerator for up to one to two weeks if you don't use them immediately.
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4
Harvest the entire plant before hard frost kills it off in late autumn or early winter. Cut the plant off at soil level and strip the leaves off the main stem for use.
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