Parsley

Parsley (Petroselinum crispum) is one of the most-loved kitchen herbs, valued for its rich green colour, tender stems and clean, slightly peppery aroma. Its leaves brighten salads, soups, stews and rice dishes, and the fresh sprigs make an elegant garnish on almost any plate. Easy to keep cutting through a long season, it earns a permanent place in every Egyptian kitchen garden.

Planting

Sow seed about 1 cm deep, cover lightly and keep the surface moist. In Egypt, plant as a cool-season crop: the Nile Delta and Lower Egypt from September to November (with an early-spring window in February–March), and hotter Upper Egypt from October to December. Avoid sowing May–August, as heat causes poor germination and bolting. Germination is slow, taking 2–5 weeks at around 18–21 °C, so soak the seed in warm water for up to 24 hours first. Space plants 25–30 cm apart in rows. Parsley grows best at 16–18 °C in full sun or partial shade, ideally 6–8 hours of light a day.

Fertilizing

In garden beds, apply a 5-10-5 fertilizer once or twice during the growing season, or side-dress with compost or a balanced feed as needed. For container plants, use a liquid fertilizer at half the labeled strength every 3–4 weeks outdoors, or every 4–6 weeks for indoor pots.

Care

Keep the soil evenly moist but never waterlogged, watering deeply at least once a week and checking containers often. Thin seedlings to their final spacing when 5–8 cm tall. Watch for aphids, the most common pest, plus occasional black swallowtail caterpillars; rotate crops and keep the bed clean to limit Septoria leaf spot. Harvest from around 70–90 days, once stems carry at least three leaf segments. Pick outer leaves first and leave the centre to keep producing.