"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Farm to Table > Culinary Gardener
Click Here to Login
Thread Tools Display Modes
Old 05-15-2012, 05:35 AM   #11
Master Chef
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,970
Because our season is short, I buy plants. One "trick" with seeds is to put them in a saucer of water overnight before planting.

We had a relatively warm winter (you'd consider it bitterly cold!) and got a second year out of my parsley plantings last year! Parsley is biannual, but because of some harsh winters, I almost never get a second year. Taboule, anyone? I know people trash curly parsley, but it is hardier in my experience, yes, a milder flavor, so I just use more (and it's such a pretty garnish!) Learned as a kid that you eat the parsley that is a garnish on your plate, when you are through with the meal, as a breath freshener.

Claire is offline   Reply With Quote
Old 05-15-2012, 06:20 AM   #12
Head Chef
Join Date: Mar 2012
Location: Over the rainbow
Posts: 1,272
I bought a small plant from the garden centre and it comes up every year even after a cold winter. I have it in a long trough type planter with some other herbs.

Gravy Queen is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:08 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.