The root and seed of parsley should be harvested in the fall from plants in the second year of growth. The leaves can be harvested throughout the growing season.
remove parsley leaves from the stems and place them in a single layer on a drying tray out of direct sunlight in an airy room. When the herb is thoroughly dry, store it in tightly sealed, clearly labeled dark glass containers.
Parsley can cause photosensitivity in fair-skinned persons exposed to sunlight after "intensive skin contact" with the freshly harvested herb. Parsley may also cause allergy in sensitive persons.
in January
women should not use parsley during pregnancy or lactation. Parsley irritates the epithelial tissues of the kidney, increasing blood flow and filtration rate; therefore persons with kidney disease should not take this herb internally
Yes.
Green peas should be harvested when they are plump and mature. Dried peas should be harvested when all the pods are dry. For machine harvesting of dried peas, the entire plant may have to be dry (dead).
Chillies can be left on the plant for about 2-3 weeks after they reach full size before they should be harvested.
You can tell if parsley is bad by checking for signs of wilting, discoloration, or a bad smell. If the parsley looks limp, has dark spots, or smells off, it is likely no longer fresh and should be discarded.
You can safely eat/drink parsley when pregnant. No longer than 2-3 days
To maintain the freshness and flavor of parsley, store it in the refrigerator. Place the parsley in a jar or glass of water, cover it loosely with a plastic bag, and change the water every few days. This will help keep the parsley hydrated and fresh for longer.
Pure parsley oil, which is distilled from the leaves, stems, or seeds of parsley, is detoxifying in small amounts, but an overdose will cause hallucinations, nausea, vomiting, and brain damage. In pregnant women, it can cause miscarriages. Applied to your skin, parsley oil will increase your risk of sun damage. Parsley oil made by soaking or heating parsley in cooking oil can add color and parsley flavor to food and is non-toxic in normal amounts, but should still be avoided by pregnant women.
Common names for this herb include parsley breakstone, garden parsley, rock parsley, parsley, and petersylinge.