Pardon My Parsley
While it isn’t a true perennial, rather, biennial (meaning it dies after the second year when it flowers), parsley (Petroselinum crispum) is a staple in my food forest. I actually never really used it in my cooking until a few years ago, when I started experimenting with it first as visual garnish and later for its flavor, especially in Mediterranean cuisine and tangy dressings. Hardy from USDA zones 4 – 9, it does well in shade or sun.
While it’s a supposed biennial, it has the ability to last more than two years if it sends out volunteers. It can also self seed (but I have never had that happen.)
It thrives happily and grows fast, poor soil tolerant, without many pests to bother it. It does seem to like regular watering, but not too much. Sometimes we get swallowtail caterpillars, but they are much more fond of my bronze fennel than they are of my parsley. There’s really not much to say about it other than it thrives as borders and around low bushes for a lot of visual appeal. There are two general kinds, flat leaf (Italian) and curly leaf (French) parsley. I prefer the curly leaf just for how it looks, and it’s firmer in texture than the flat leaf Italian variety.
While it seems like such a low key and simple herb, I can’t imagine my kitchen without it.