My First Garden
Despite my name not being Peter, or not having three sisters named Flopsy, Mopsy, or Cotton-tail, I was that mischievous furry rabbit who, despite warnings from mother, ventured into the forbidden vegetable garden of grumpy Mr. McGregor. Yes, I knew that Mrs. McGregor had baked our father into a pie after I had gone in the garden and got caught by Mr. McGregor, but that wasn’t enough to quell my need to eat veggies. My sisters, on the other hand, wisely chose instead to go down the lane and eat blackberries.
So yes, I snuck in, gorged myself on notoriously gassy radishes and beans and ended up with a wicked tummy ache that eventually needs parsley to remedy. So of course I got spotted in the garden and ended up being caught by Mr. McGregor but I was wily and escaped and smartly hid in a greenhouse, ultimately jumping into a watering can that had, big surprise, water in it. After getting frighteningly lost in the large garden and getting chased…again, I wriggled under the gate but tore my coat and lost my shoes in the ordeal. Thankfully I didn’t tear my favorite Crystal Gayle t-shirt. (If you get the reference, we are friends). After finally getting home, my rabbit mother put me to bed early without any supper. She did give me some soothing chamomile tea for my gaseous gut while my sisters got to enjoy a dinner of milk, bread, and blackberries.
Here is the slight irony:
1. I was the rule follower and saw my sister’s rebellion get punished so I stayed under the radar.
2. I’m mildly allergic to chamomile tea, a few sips make me queasy and lightheaded. Apparently, people can be allergic to this herb which can cause dizziness (me), nausea (me), and in rare cases, anaphylaxis. Scary, but luckily not me.
3. I detest losing things and will go to all ends to keep track of my shit, especially my jacket and shoes.
Parsley plant facts:
Parsley’s medicinal and culinary properties have long been valued. In fact, it is among the top seven most popular medicinal herbs right next to other notables such as sage, ginger, oregano, cinnamon, turmeric, and red chili peppers. Turns out that in ancient Greece, it was common practice for Greeks at feasts to wear wreathes of parsley to stimulate their appetite and help with digestion. This seems smart because now the helpful herb was within easy reach of the mouth, instead of being so far away on the plate. I might bring this trend back into fashion and start wearing a parsley crown at dinner.
How to grow parsley like a pro:
While parsley is easy to start from seed, germination can be slow, taking up to six weeks for seedlings to show. So, for a speedier germination experience, soak tiny parley seeds overnight before planting them. When you do sow them in the garden, do this three to four weeks before the last frost and make sure your soil is moist and loamy but also well-draining. Plant in a sunny to part-sun spot. As this plant is a biennial, the first year you should harvest the leaves furthest out from the center and try to cut the stalks close to the base of the plant. Leave the inner stalks so the plant can keep growing. The second year the leaves may be less robust and flavorful, but you can still harvest leaves. Toward the end of summer, let your plant flower and feed the bees and then let it go to seed. The final step is to harvest the root and shave it over salads for an intense hit of flavor. When you’re ready to use the roots, they’ll need a good scrub to get the dirt off, but they don’t need to be peeled. Add them to salads or hearty soups and stews.
Good companion plants for parsley: cabbage, cauliflower, chives, tomatoes, roses, and apples.
