Parsley grows better if you regularly cut off a few stalks to use in the kitchen. By cutting back, you encourage the development of new leaves. The plant will then become nice and bushy. Also, remove wilted or pest-infested leaves.

Stimulate growth of parsley by cutting it properly

  • Cut stems with at least three pairs of leaves
  • Leave the heart of the parsley
  • Always cut off the outer stems first
  • Cut out yellow leaves

If you want to harvest parsley, always cut off the outermost stems.

At least three pairs of leaves should have formed on the stem, then the leaves are particularly aromatic.

Prune the parsley vigorously before the holiday

If it is foreseeable that you will not harvest your parsley for a long time, perhaps because you are on vacation, cut back the plants beforehand.

You can remove all stems except for the middle stems. You must not cut back the heart, because then the plant will die.

By pruning you will prevent the leaves from turning yellow while you are away. They also promote the growth of the parsley plant. Upon your return, you can harvest fresh parsley from a particularly bushy plant.

Cut two-year-old parsley

Parsley plants are biennial. In the second year they begin to bloom in summer. After that they are no longer edible because of the toxic apiol content.

Harvest any second year growing plants ahead of time and freeze the leaves if necessary.

No need to cut back before winter

Perennial parsley does not need pruning before winter. At the end of autumn the leaves turn yellow. Eventually, the stems will retract on their own.

Harvest the plants again shortly beforehand and freeze them. You will then have almost fresh parsley available until new parsley leaves appear in the spring.

Cutting parsley in the kitchen

To prepare parsley for the kitchen, first wash the picked stalks and remove debris and insects.

Cut off the stalks and pluck the leaves from the top stalks. Parsley, which is to be used for decoration, is not cut into small pieces, but placed on the plate as a whole leaf or small bunch.

If you want to season quark or other dishes with parsley, you should cut them up nice and small. Place the still-wet leaves on a cutting board, press them together a little and cut them into small pieces with a sharp knife. Professionals chop parsley with a chopping knife that has two blades.

tips and tricks

If you have cut too much parsley, you can store any stems that are not going to be used right away in the fridge. Wrap them in damp kitchen paper to keep the herbs fresh longer. But you shouldn't wait too long to process them.

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Category:

Vegetable garden