3/28 in 50s
Parsley does not need to be transplanted in the greenhouse.
Transplant outdoors 5-6 weeks after planting. Space the seedlings 1 foot apart with three rows per bed.
Parsley is generally maintenance free. As always, be sure to cultivate and water sufficiently.
Use large cultivators to care for the parsley beds. Stirrup and collinear hoes work well early on, as plants grow they will shade out weeds. However, parsley grows slowly, so cultivation will need to continue all summer.
At the end of the 2010 season, beginning in late summer, something was eating around the stalk of the parsley plants at ground level, causing the entire plant to wilt and die. If wilting is noticed immediately, the parsley can be salvaged for personal use, but probably not sold. This did not affect every plant and happened infrequently and sporadically. There were enough unaffected plants that an ample harvest was maintained.
Parsley is ready to eat from the first shoots onward, but it is prudent to wait until less than 10% of each plant needs to be harvested each time to get a satisfactory quantity. To harvest, use scissors to carefully cut or break off outermost stems at the base. Discard yellow or brown leaves and form into bunches then rinse off dirt and grit in cool water.
Can be dried, but does not retain as much flavor. It is best used fresh, and only kept refrigerated for a day or two.
For retail, sell at $2.00 per bunch. For wholesale, sell at $1.00 per bunch.