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ent of pesto sauce.
Parsley is also readily grown from seed. However, germination requires four to six weeks. Soaking the seed in tepid water for twenty-four hours before sowing shortens that time only slightly. Therefore, it is advisable to start seed indoors, or to set out purchased plants. In the second year, the plant sends up flower stems in early spring; as the flower develops, it is reminiscent of Queen Anne’s Lace, but is yellow-green rather than white.
No useful kitchen herb can be obtained once that occurs, so that parsley needs to be treated as an annual for kitchen use. It grows readily in most garden soils, but cannot be readily moved once established because it is tap-rooted. Parsley is available in either the curlyleafed variety or the plain Italian flat-leafed variety; the latter is the more flavorful of the two.
Sprigs of parsley are universally used to garnish meat platters and chopped parsley is sprinkled on soups and omelets. Parsley is
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