It is grown from seed planted directly in the ground, in a sunny place from April until late spring. Before sowing work the soil thoroughly and enrich it with a little manure, then sow directly by the broadcaster method. The brown colour of the seeds helps spread the seed evenly.
It is typically sown in plots that are not very large. About 1 to 2 square metres will guarantee a good amount of fresh leaves, to be used fresh or kept in the freezer; drying parsley gives the leaves an aroma decidedly different from that of the fresh foliage.
After sowing water when the soil is dry.To collect the parsley you cut off the young plants a few inches above the ground,and over a few weeks each plant will start again to produce new stems, and the cultivation can continue until the autumn, with periodic renewal.