Is parsley winter-hardy?

Clueless - I think you may need a bit more (or a bit less!!) What planet are you on????!!!!

 

ooooeerr!!!!! it grow quite well for me............

 

Yes, it grew quite well for me but only for the season never survived a winter.

 

Rosemary Who?

I've never grown the stuff,... Oh hold on, I did once but I think I got away with it.
Does it actually taste of anything?
Or is it like the chef favourite, coriander, tastes of nothing but grass.

 

Rosemary tastes of rosemary. Its divine.

 

Can u tell me how you would protect them from colder temps if it's been planted outside ? I'm new to gardening and would love to pick up any tips along the way, many thanks.

 

Last time I grew parsley I was living in Sheffield, with my garden being half way up the side of Don valley. In practical terms that meant it was a heat trap in summer, being sheltered and south facing, but like an arctic wind tunnel in winter, as bitterly cold wind came sweeping down off the pennines, through Don valley, and through my garden. The parsley didn't bat an eyelid. It just didn't care one jot about the fact that there were days when there was icicles hanging off it.

 

It told me off too.

I think you've just incriminated yourself!

Parsley is my first favourite herb and coriander is my second favourite. Both totally indispensable, though not sure if you can murder people with coriander.

Grass, indeed, sniff.

 

As Clueless says, a healthy plant will probably not need protection, but it will stop growing in the winter so there won't be many leaves to pick. As soon as the weather warms up it starts producing leaves again.

I let some go to seed two summers ago. It took ages for them to ripen but I hoped there would be loads of self-sown seedlings everywhere. Sure enough, last spring there seemed to be many tiny parsley plants around but they didn't come to anything. I wonder what happened? It's not like I'm an over-enthusiastic weeder, or anything.

 

Hear hear! Though I don't need coriander to murder people. I like squashing the toasted seeds with a cheese slicer.
A new neighbour, I discovered last year, had hundreds of parsleys growing, but hardly used them. So, having asked, I have been going down there once a week to pick lots and kept them in a vase. He said they were self sown, from plants that had been there before he came.
Love, Annemieke Wigmore, Somerset UK: http://thoughtforfood-aw.blogspot.com

 

Is this the place for recipes for parsley salad? Maybe, but not the time .....
I'm impatient however, so here they come . Keep them for the future:

PARSLEY SALAD
nice but strong: needs to go with meat. A very small side dish for 8.
100g Italian parsley, 2 tblsp fresh lemon juice, 2 tblsp lemon zest, 6 tblsp walnut oil, 2 tsp dark sesame oil, 1 tsp honey, salt, pepper, 3 tblsp toasted sesame seeds.
Discard stems (I prefer to use them for soup or the like). Whisk together lemon juice, zest, walnut oil, sesame oil, honey, salt and pepper. Add parsley and sesame seeds and mix. Let sit for at least 30 mins so that flavors meld.

PARSLEY SALAD
50g flat-leaf parsley (weighed without too much stem), 50g finely chopped red onion, 2 tbsp rinsed capers, 12 anchovy fillets, 50g chopped sun-dried tomatoes, lemon zest, lemon juice, 4 tbsp extra virgin olive oil, salt, pepper.
Chop parsley and fish, mix everything, season.
Serve on toast, mixed with pasta or as a side dish with grilled chicken or fish.

 

Tabbouleh salad.
loads of chopped parsley
a little bit of soaked bulgur wheat
tomatoes
cucumber
onion
olive oil
lemon juice
salt

Finely chop the parsley. Soak and squeeze out the bulgur wheat. Dice the cucumber, tomato and onion. Combine all the ingredients. It should be green speckled with buff rather than buff speckled with green. Strips of toasted Arab bread can be added if desired.

 

Think that one will go on my list of lunch box salads to take to work!!!

I have a pot of seedlings on my kitchen window sill at the mo..........