Parsley is native to the central Mediterranean region (southern Italy, Algeria, and Tunisia), naturalized elsewhere in Europe, and widely cultivated as an herb, a spice, and a vegetable.
climate
Parsley is a relatively hardy bienniel (annual in colder areas) though it
needs some protection from cold. It prefers a sunny location where it
receives a bit of shade for part of the day. If the parsley is getting too
much sun, it will go pale.
soil
Parsley grows best in moist, well-drained soil.
growing
Growing parsley from seed—germination is slow, taking as long as four to six
weeks, and it often is difficult because of furanocoumarins in its seed
coat. Germination time can be reduced by pre-soaking the seed for 12 hours
in hot water that is allowed to cool quickly, but be careful not to overdo
the heat and cook the seed.
harvesting
Cut parsley stalks close to the ground, beginning with outside stalks and
working your way around. This will encourage new growth. For best flavor,
pick early in the day while it is still cool. At the end of the season, you
can chop the whole plant off at the base. Use fresh for best flavor, or
hang to dry for later use.
preserving
Store dried parsley in an airtight container in a cool, dry place.