Parsley

Sow seed directly outdoors from March to July, or start indoors in modules from February. Parsley is notoriously slow to germinate — soak seed in warm water overnight and expect 3-4 weeks before seedlings appear. Sow thinly in drills 1 cm deep and thin seedlings to 15 cm apart. Choose a spot with rich, moist soil in sun or light shade. Keep the soil consistently moist; parsley bolts quickly if it dries out. Feed monthly with a balanced liquid fertiliser. Harvest outer leaves first, cutting stems at the base rather than picking individual leaves — this encourages the plant to produce from the centre. Make a second sowing in July for winter leaves. In cold areas, protect autumn plants with a cloche or fleece. Remove flower stems in the second year if they appear — once parsley flowers, the leaves lose flavour and the plant will die.

No pruning required. Remove any flower stems promptly to prolong leaf production. Cut entire stems at the base rather than stripping individual leaves.