When asked about “seriously hardy and reliable” herbs for our climate, parsley is always a ready answer. I grew both Italian (flat leaf, seen here) and French (curly leaf) this year – I love them both and can never decide which one is my favourite. I harvested the leaves from all of my plants in late September and we’ve had two snowstorms and a couple of weeks of hard overnight frosts since then, and they are still merrily growing away. If the weather holds, I will get another handful of fresh leaves yet before winter settles in. Sweet! I won’t dig these up to overwinter as I have no room indoors (and they won’t last five minutes with our cat)…but I’ve had parsley overwinter inground in the past so perhaps it will be a gift that keeps on giving next year.
Another type of parsley I’ve grown in the past is root (Hamburg) parsley – our growing season is so short in Calgary that I don’t get really large roots from the plants, but I’ve had decent success with them each year I’ve put them in. And, as a bonus, you can eat the tops as well. A hugely versatile plant!
Is parsley a favourite of yours, as well?