Sow in 1” cells early spring. Seeds are very slow to germinate and will emerge in 3 weeks. Transplant in early May. Or direct seed in early spring.
Cut individual leaves off the plant, starting with the bottom leaves. Remove no more than 25% of the plant at a time to keep it growing. Leaves harvested in the cooler morning or evening will have longer shelf life.
Parsley is a biennial, and is primarily insect pollinated. Parsley needs exposure to temperatures below <50°F for up to 10 weeks to promote flowering in the second year, but parsley will need some protection to survive if temperatures drop below 10°F. Plants can be uprooted, trimmed, and stored for the winter before being replanted in the spring, or parsley plants in containers can be trimmed and stored in a root cellar or unheated, sheltered area. Save seed from at least 5 plants, ideally 20 or more. Very long isolation distance, up to 2 miles, so insect cages can be used for isolation. Harvest seeds from individual flower heads (umbels) as they mature, or harvest all mature seeds when 2/3 of umbels have turned brown. Short viability seed, store for up to 2 years.