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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.

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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.

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