On 9/25/2014 8:06 AM, Kalmia wrote:
> I sure wish I could grow parsley, but I can kill Swedish Ivy.
> Instead, I just buy those bunches at the store, use a bit of it for
> fresh, then dry the rest in my Ron Popeil.
snip....

Herbs like full sun and good drainage, so please, give it another try.
You are a smart lady, I bet you could do it. I like the way you make
good use out of store bought herbs, though. Ron Popeil is a familiar
name to most of us.

Becca

On 9/25/2014 11:04 AM, Becca EmaNymton wrote:
> On 9/25/2014 8:06 AM, Kalmia wrote:
>> I sure wish I could grow parsley, but I can kill Swedish Ivy.
>> Instead, I just buy those bunches at the store, use a bit of it for
>> fresh, then dry the rest in my Ron Popeil.
> snip....
>
> Herbs like full sun and good drainage, so please, give it another try.
> You are a smart lady, I bet you could do it. I like the way you make
> good use out of store bought herbs, though. Ron Popeil is a familiar
> name to most of us.
>
> Becca

Pocket Fisherman - oh yeah! We just pulled out a small patch of plants
in front of our condo so the painters could do their thing. The patch
gets a lot of sun and rain. We cleared out nice Hawaiian plants that
were lush and green with big leaves but a few big basil bushes would be
awesome.

On Thursday, September 25, 2014 3:14:38 PM UTC-6, wrote:
> On Thu, 25 Sep 2014 15:18:07 -0400, Gary > wrote:
>
>
>
> wrote:
>
> >>
>
> >> I grow some in a pot on the balcony here ...
>
> >
>
> >You grow pot on your balcony? "That's her, officer!" ;-D
>
>
>
> They wouldn't get excited over one plant here.

But over six brings a year in the hoosegow thanks to Harper.

On 9/24/2014 7:50 PM, Nancy Young wrote:
> On 9/24/2014 7:44 PM, Roy wrote:
>> On Wednesday, September 24, 2014 5:03:10 PM UTC-6, Nancy Young wrote:
>
>>>>> So I looked around and it looks like you can freeze
>>>
>>>>> chimichurri, so I am thinking of making a bunch and
>>>
>>>>> freezing it in portions.
>
>> Have you ever tried "turnip rooted parsley"? I am not much for parsley
>> but I really like the turnip-rooted.
>>
>> It is great in soups and stews.
>>
>> Here is an URL for more info:
>>
>> http://www.livestrong.com/article/43...root-good-for/
>
> How interesting, I've never heard of parsley root. Never
> saw it for sale. I'm setting a reminder to look for it
> next spring.
>
> nancy
>

Parsley root, when I can get it, is an ingredient in my traditional
chicken soup. One year I made a deal with a farmer at our local farmers
market who grew parsley to sell me a couple of bunches of parsley with
the root attached. Makes great soup.

If I can't get it, which is most of the time, I'll put in some parsnip.

--
From somewhere very deep in the heart of Texas

On 9/24/2014 8:17 PM, Nancy Young wrote:
> On 9/24/2014 8:57 PM, Janet Wilder wrote:
>> On 9/24/2014 6:02 PM, Nancy Young wrote:
>
>>> Argentine Chimichurri from Chow.com (small changes made)
>>>
>>> 2 cups packed fresh Italian parsley leaves
>>> 4 medium garlic cloves, peeled and smashed
>>> 2 teaspoons dried oregano)
>>> 1/8 cup red wine vinegar
>>> 1/2 teaspoon red pepper flakes
>>> 1/2 teaspoon kosher salt
>>> Freshly ground black pepper
>>> 1 cup extra-virgin olive oil
>>>
>>>
>>> INSTRUCTIONS
>>>
>>> Place parsley, garlic, oregano, vinegar, red pepper flakes, salt, and
>>> pepper (to taste) in the bowl of a food processor fitted with a blade
>>> attachment. Process until finely chopped, stopping and scraping down the
>>> sides of the bowl with a rubber spatula as needed, about 1 minute total.
>>>
>>> With the motor running, add oil in a steady stream. Scrape down the
>>> sides of the bowl and pulse a few times to combine. Transfer sauce to an
>>> airtight container and refrigerate at least 2 hours or up to 1 day to
>>> allow the flavors to meld. Before serving, stir and season as needed.
>>> The chimichurri will keep in the refrigerator for up to 1 week.
>>>
>>>
>>
>> This is pretty close to the one I make. It froze just fine in small
>> containers.
>
> Thanks very much, I appreciate the feedback. I would like to
> save some of the parsley I have before it gets cold. I have
> at least three large plants. I plant that many because I can't
> count on them to do well. This was the year of the parsley.
>
> nancy
>


You can try rinsing the parsley well and shaking it to dry it as much as
possible then putting it in a zip lock bag and freezing it. When you
need some parsley for a dish, snip off some of the frozen leaves with
your kitchen shears.

I have done this with parsley and cilantro. It's not as flavorful as
fresh, but it does add the required flavor to your dish.

--
From somewhere very deep in the heart of Texas

On Thu, 25 Sep 2014 20:08:20 -0500, Janet Wilder >
wrote:

>On 9/24/2014 8:17 PM, Nancy Young wrote:

snip
>>
>> Thanks very much, I appreciate the feedback. I would like to
>> save some of the parsley I have before it gets cold. I have
>> at least three large plants. I plant that many because I can't
>> count on them to do well. This was the year of the parsley.
>>
>> nancy
>>
>
>
>You can try rinsing the parsley well and shaking it to dry it as much as
>possible then putting it in a zip lock bag and freezing it. When you
>need some parsley for a dish, snip off some of the frozen leaves with
>your kitchen shears.
>
>I have done this with parsley and cilantro. It's not as flavorful as
>fresh, but it does add the required flavor to your dish.

I chop parsley and spread it on a cookie sheet and place in the
freezer. As soon as it is frozen I put the parsley in a hard plastic
container. I do the same with cilantro. Your method for parsley is
pretty much what I do with whole dill plants. For dill, I fold the
plant into halves or thirds, whatever fits well, then wrap securely in
plastic wrap and over wrap with foil. Then freeze. Whenever I want
dill I unwrap it and mince off what I want, then re-wrap and put back
in freezer.
Janet US

On Thu, 25 Sep 2014 20:08:20 -0500, Janet Wilder >
wrote:


>
>You can try rinsing the parsley well and shaking it to dry it as much as
>possible then putting it in a zip lock bag and freezing it. When you
>need some parsley for a dish, snip off some of the frozen leaves with
>your kitchen shears.
>
>I have done this with parsley and cilantro. It's not as flavorful as
>fresh, but it does add the required flavor to your dish.

I have a full southern exposure in the kitchen, so just bring in a
couple of pots of herbs from the deck and keep myself supplied for the
winter.

Boron

On 26/09/2014 4:48 AM, Boron Elgar wrote:
> On Thu, 25 Sep 2014 20:08:20 -0500, Janet Wilder >
> wrote:
>
>
>>
>> You can try rinsing the parsley well and shaking it to dry it as much as
>> possible then putting it in a zip lock bag and freezing it. When you
>> need some parsley for a dish, snip off some of the frozen leaves with
>> your kitchen shears.
>>
>> I have done this with parsley and cilantro. It's not as flavorful as
>> fresh, but it does add the required flavor to your dish.
>
> I have a full southern exposure in the kitchen, so just bring in a
> couple of pots of herbs from the deck and keep myself supplied for the
> winter.
>
> Boron
>
I've tried that with several of the leafy herbs but even in the winter,
aphids appear:-(
I have a rosemary plant on the bay window sill in the kitchen and keep
it there even in the summer.
I have tried overwintering French tarragon but it doesn't do well. It
really likes to die back in winter. It's a pity because roasting a
chicken stuffed with it in the middle of winter is a delight.
Graham

On Fri, 26 Sep 2014 08:57:17 -0600, graham > wrote:

>On 26/09/2014 4:48 AM, Boron Elgar wrote:
>> On Thu, 25 Sep 2014 20:08:20 -0500, Janet Wilder >
>> wrote:
>>
>>
>>>
>>> You can try rinsing the parsley well and shaking it to dry it as much as
>>> possible then putting it in a zip lock bag and freezing it. When you
>>> need some parsley for a dish, snip off some of the frozen leaves with
>>> your kitchen shears.
>>>
>>> I have done this with parsley and cilantro. It's not as flavorful as
>>> fresh, but it does add the required flavor to your dish.
>>
>> I have a full southern exposure in the kitchen, so just bring in a
>> couple of pots of herbs from the deck and keep myself supplied for the
>> winter.
>>
>> Boron
>>
>I've tried that with several of the leafy herbs but even in the winter,
>aphids appear:-(
>I have a rosemary plant on the bay window sill in the kitchen and keep
>it there even in the summer.
>I have tried overwintering French tarragon but it doesn't do well. It
>really likes to die back in winter. It's a pity because roasting a
>chicken stuffed with it in the middle of winter is a delight.
>Graham

French tarragon stays outside and I miss it in the winter. It can be
so picky that it never occurred to me to try to keep that indoors.

I have several rosemary varieties and they stay in the garage over the
winter. I do have one combo pot of an unusual sage and a particularly
delightful rosemary that will be brought inside this year. We shall
see what happens...

Boron

On Fri, 26 Sep 2014 08:57:17 -0600, graham > wrote:

>On 26/09/2014 4:48 AM, Boron Elgar wrote:
>> On Thu, 25 Sep 2014 20:08:20 -0500, Janet Wilder >
>> wrote:
>>
>>
>>>
>>> You can try rinsing the parsley well and shaking it to dry it as much as
>>> possible then putting it in a zip lock bag and freezing it. When you
>>> need some parsley for a dish, snip off some of the frozen leaves with
>>> your kitchen shears.
>>>
>>> I have done this with parsley and cilantro. It's not as flavorful as
>>> fresh, but it does add the required flavor to your dish.
>>
>> I have a full southern exposure in the kitchen, so just bring in a
>> couple of pots of herbs from the deck and keep myself supplied for the
>> winter.
>>
>> Boron
>>
>I've tried that with several of the leafy herbs but even in the winter,
>aphids appear:-(
>I have a rosemary plant on the bay window sill in the kitchen and keep
>it there even in the summer.
>I have tried overwintering French tarragon but it doesn't do well. It
>really likes to die back in winter. It's a pity because roasting a
>chicken stuffed with it in the middle of winter is a delight.
>Graham

Herbs do best on my kitchen sink surround. There is very little space
that will work for this. As soon as a plant gets bigger they have to
be moved. I've been using my 2 rosemary plants in lieu of a Christmas
tree the last several years. With the advent of those itty bitty
battery powered lights it's no problem lighting them. The rosemary
does suffer towards the end of winter with limited light.
Janet US

On Thursday, September 25, 2014 5:04:38 PM UTC-4, Becca EmaNymton wrote:
> On 9/25/2014 8:06 AM, Kalmia wrote:
>
> > I sure wish I could grow parsley, but I can kill Swedish Ivy.
>
> > Instead, I just buy those bunches at the store, use a bit of it for
>
> > fresh, then dry the rest in my Ron Popeil.
>
> snip....
>
>
>
> Herbs like full sun and good drainage, so please, give it another try.
>
> You are a smart lady, I bet you could do it. I like the way you make
>
> good use out of store bought herbs, though. Ron Popeil is a familiar
>
> name to most of us.
>
>
>
> Becca

The BEST use I make of my Ron P machine is drying lemon and orange peel, then grinding it fine for cooking. I guess that machine has paid for itself over the years. I need to get it out again to make some beef jerky, CTTOI.

"Janet Bostwick" > wrote in message
...

> Herbs do best on my kitchen sink surround. There is very little space
> that will work for this. As soon as a plant gets bigger they have to
> be moved. I've been using my 2 rosemary plants in lieu of a Christmas
> tree the last several years. With the advent of those itty bitty
> battery powered lights it's no problem lighting them. The rosemary
> does suffer towards the end of winter with limited light.
> Janet US

I tried growing them in my kitchen garden window. Just gets too cold in the
winter and hot in the summer.

On Fri, 26 Sep 2014 21:40:30 -0700, "Julie Bove"
> wrote:

>
> "Janet Bostwick" > wrote in message
> ...
>
> > Herbs do best on my kitchen sink surround. There is very little space
> > that will work for this. As soon as a plant gets bigger they have to
> > be moved. I've been using my 2 rosemary plants in lieu of a Christmas
> > tree the last several years. With the advent of those itty bitty
> > battery powered lights it's no problem lighting them. The rosemary
> > does suffer towards the end of winter with limited light.
> > Janet US
>
> I tried growing them in my kitchen garden window. Just gets too cold in the
> winter and hot in the summer.

It probably needs an air conditioned house.

--

Never trust a dog to watch your food.

On Fri, 26 Sep 2014 21:40:30 -0700, "Julie Bove"
> wrote:

>
>"Janet Bostwick" > wrote in message
.. .
>
>> Herbs do best on my kitchen sink surround. There is very little space
>> that will work for this. As soon as a plant gets bigger they have to
>> be moved. I've been using my 2 rosemary plants in lieu of a Christmas
>> tree the last several years. With the advent of those itty bitty
>> battery powered lights it's no problem lighting them. The rosemary
>> does suffer towards the end of winter with limited light.
>> Janet US
>
>I tried growing them in my kitchen garden window. Just gets too cold in the
>winter and hot in the summer.

But you have a yard... and it doesn't get so cold where you live that
parsley won't survive outdoors in winter. Here it gets down to -20º
and lower in winter and parsley actually survives under the snow.

On Sat, 27 Sep 2014 14:44:37 -0400, Brooklyn1
> wrote:

>On Fri, 26 Sep 2014 21:40:30 -0700, "Julie Bove"
> wrote:
>
>>
>>"Janet Bostwick" > wrote in message
. ..
>>
>>> Herbs do best on my kitchen sink surround. There is very little space
>>> that will work for this. As soon as a plant gets bigger they have to
>>> be moved. I've been using my 2 rosemary plants in lieu of a Christmas
>>> tree the last several years. With the advent of those itty bitty
>>> battery powered lights it's no problem lighting them. The rosemary
>>> does suffer towards the end of winter with limited light.
>>> Janet US
>>
>>I tried growing them in my kitchen garden window. Just gets too cold in the
>>winter and hot in the summer.
>
>But you have a yard... and it doesn't get so cold where you live that
>parsley won't survive outdoors in winter. Here it gets down to -20º
>and lower in winter and parsley actually survives under the snow.

I have found that rosemary, sage, thyme, and curly parsley all will do
well through the winter. Basil, not so much.

Doris

On Sat, 27 Sep 2014 18:32:18 -0400, Doris Night
> wrote:

>On Sat, 27 Sep 2014 14:44:37 -0400, Brooklyn1
> wrote:
>
>>On Fri, 26 Sep 2014 21:40:30 -0700, "Julie Bove"
> wrote:
>>
>>>
>>>"Janet Bostwick" > wrote in message
...
>>>
>>>> Herbs do best on my kitchen sink surround. There is very little space
>>>> that will work for this. As soon as a plant gets bigger they have to
>>>> be moved. I've been using my 2 rosemary plants in lieu of a Christmas
>>>> tree the last several years. With the advent of those itty bitty
>>>> battery powered lights it's no problem lighting them. The rosemary
>>>> does suffer towards the end of winter with limited light.
>>>> Janet US
>>>
>>>I tried growing them in my kitchen garden window. Just gets too cold in the
>>>winter and hot in the summer.
>>
>>But you have a yard... and it doesn't get so cold where you live that
>>parsley won't survive outdoors in winter. Here it gets down to -20º
>>and lower in winter and parsley actually survives under the snow.
>
>I have found that rosemary, sage, thyme, and curly parsley all will do
>well through the winter. Basil, not so much.

Agreed. Tarragon is another one that doesn't like cold winters, but
regrows in spring. Mine is growing again so I'll be able to add fresh
tarragon to my roast chickens again, yay

I do have some kind of old type of purple basil that grows wild along
my creek which seems to handle the winter here... only just, though.

On 27/09/2014 5:58 PM, Jeßus wrote:
> On Sat, 27 Sep 2014 18:32:18 -0400, Doris Night
> > wrote:
>
>> On Sat, 27 Sep 2014 14:44:37 -0400, Brooklyn1
>> > wrote:
>>
>>> On Fri, 26 Sep 2014 21:40:30 -0700, "Julie Bove"
>>> > wrote:
>>>
>>>>
>>>> "Janet Bostwick" > wrote in message
>>>> ...
>>>>
>>>>> Herbs do best on my kitchen sink surround. There is very little space
>>>>> that will work for this. As soon as a plant gets bigger they have to
>>>>> be moved. I've been using my 2 rosemary plants in lieu of a Christmas
>>>>> tree the last several years. With the advent of those itty bitty
>>>>> battery powered lights it's no problem lighting them. The rosemary
>>>>> does suffer towards the end of winter with limited light.
>>>>> Janet US
>>>>
>>>> I tried growing them in my kitchen garden window. Just gets too cold in the
>>>> winter and hot in the summer.
>>>
>>> But you have a yard... and it doesn't get so cold where you live that
>>> parsley won't survive outdoors in winter. Here it gets down to -20º
>>> and lower in winter and parsley actually survives under the snow.
>>
>> I have found that rosemary, sage, thyme, and curly parsley all will do
>> well through the winter. Basil, not so much.
>
> Agreed. Tarragon is another one that doesn't like cold winters, but
> regrows in spring. Mine is growing again so I'll be able to add fresh
> tarragon to my roast chickens again, yay
>
and mine is just about to die off:-(
Graham

"Brooklyn1" > wrote in message
...
> On Fri, 26 Sep 2014 21:40:30 -0700, "Julie Bove"
> > wrote:
>
>>
>>"Janet Bostwick" > wrote in message
. ..
>>
>>> Herbs do best on my kitchen sink surround. There is very little space
>>> that will work for this. As soon as a plant gets bigger they have to
>>> be moved. I've been using my 2 rosemary plants in lieu of a Christmas
>>> tree the last several years. With the advent of those itty bitty
>>> battery powered lights it's no problem lighting them. The rosemary
>>> does suffer towards the end of winter with limited light.
>>> Janet US
>>
>>I tried growing them in my kitchen garden window. Just gets too cold in
>>the
>>winter and hot in the summer.
>
> But you have a yard... and it doesn't get so cold where you live that
> parsley won't survive outdoors in winter. Here it gets down to -20º
> and lower in winter and parsley actually survives under the snow.

The parsley that I grew outdoors did die off in the winter but it also
reseeded itself. I just gave up on trying to grow any sort of edibles
outdoors. I was using Earth Boxes. Those didn't work so well. When we did
get too much rain, the boxes couldn't drain fast enough and everything got
too soggy. And then there were the critters.

On Sun, 28 Sep 2014 00:43:38 -0700, "Julie Bove"
> wrote:

>
>"Brooklyn1" > wrote in message
.. .
>> On Fri, 26 Sep 2014 21:40:30 -0700, "Julie Bove"
>> > wrote:
>>
>>>
>>>"Janet Bostwick" > wrote in message
...
>>>
>>>> Herbs do best on my kitchen sink surround. There is very little space
>>>> that will work for this. As soon as a plant gets bigger they have to
>>>> be moved. I've been using my 2 rosemary plants in lieu of a Christmas
>>>> tree the last several years. With the advent of those itty bitty
>>>> battery powered lights it's no problem lighting them. The rosemary
>>>> does suffer towards the end of winter with limited light.
>>>> Janet US
>>>
>>>I tried growing them in my kitchen garden window. Just gets too cold in
>>>the
>>>winter and hot in the summer.
>>
>> But you have a yard... and it doesn't get so cold where you live that
>> parsley won't survive outdoors in winter. Here it gets down to -20º
>> and lower in winter and parsley actually survives under the snow.
>
>The parsley that I grew outdoors did die off in the winter but it also
>reseeded itself.

It didn't die... parsley is a biennial, it will grow again the second
year, some reseeds and some is second year growth. Second year
parsley tastes bitter so I always plant new. The most a family needs
is six plants, I put in four plants and it produces much more than I
can use

Julie Bove wrote in rec.food.cooking:

>
> "Brooklyn1" > wrote in message
> ...
> > On Fri, 26 Sep 2014 21:40:30 -0700, "Julie Bove"
> > wrote:
> >
> > >
> >>"Janet Bostwick" > wrote in message
> > > ...
> > >
> > > > Herbs do best on my kitchen sink surround. There is very
> > > > little space that will work for this. As soon as a plant gets
> > > > bigger they have to be moved. I've been using my 2 rosemary
> > > > plants in lieu of a Christmas tree the last several years.
> > > > With the advent of those itty bitty battery powered lights it's
> > > > no problem lighting them. The rosemary does suffer towards the
> > > > end of winter with limited light. Janet US
> > >
> > > I tried growing them in my kitchen garden window. Just gets too
> > > cold in the winter and hot in the summer.
> >
> > But you have a yard... and it doesn't get so cold where you live
> > that parsley won't survive outdoors in winter. Here it gets down
> > to -20º and lower in winter and parsley actually survives under the
> > snow.
>
> The parsley that I grew outdoors did die off in the winter but it
> also reseeded itself. I just gave up on trying to grow any sort of
> edibles outdoors. I was using Earth Boxes. Those didn't work so
> well. When we did get too much rain, the boxes couldn't drain fast
> enough and everything got too soggy. And then there were the
> critters.

Hey Julie, Try 2 things here. (I've been container gardening for
decades due to military moves and apartments with no yard).

Raise the containers on something. We have made low (12 inch) tables
here of a bit of wood 2x4 and 4x4 legs but a bit of brick or
cinderblock will work. Now line the bottoms with old blue jean legs
with rips (not the stretchy sorts, just regular cotton). What you have
now is something that will retain water and not leak the soil out and
also drain well in a heavy rain.

I'm cropping my 4th set of lettuce in them (4th this year) and have all
the green onions I can use in a year in April-Nov here from them. My
tomatoes and bell peppers didnt do as well this year but gifting away
cucumbers and banana peppers like crazy. The Bok Choy kept up with us
rather well.

I've 6 containers, generally 4ft long. The simple plastic terra cotta
sort you see for not much money.

Carol

--

On Sun, 28 Sep 2014 13:34:21 -0400, Brooklyn1
> wrote:

snip
Second year
>parsley tastes bitter so I always plant new.
snip
I don't find this to be true.
Janet US

In article >,
says...
>
> On Sun, 28 Sep 2014 13:34:21 -0400, Brooklyn1
> > wrote:
>
> snip
> Second year
> >parsley tastes bitter so I always plant new.
> snip
> I don't find this to be true.
> Janet US

I do. He's right about it being a biennial, once it starts flowering
the taste changes.

Janet UK

On Sat, 27 Sep 2014 21:15:02 -0600, graham > wrote:

>On 27/09/2014 5:58 PM, Jeßus wrote:
>> On Sat, 27 Sep 2014 18:32:18 -0400, Doris Night
>> > wrote:
>>
>>> On Sat, 27 Sep 2014 14:44:37 -0400, Brooklyn1
>>> > wrote:
>>>
>>>> On Fri, 26 Sep 2014 21:40:30 -0700, "Julie Bove"
>>>> > wrote:
>>>>
>>>>>
>>>>> "Janet Bostwick" > wrote in message
>>>>> ...
>>>>>
>>>>>> Herbs do best on my kitchen sink surround. There is very little space
>>>>>> that will work for this. As soon as a plant gets bigger they have to
>>>>>> be moved. I've been using my 2 rosemary plants in lieu of a Christmas
>>>>>> tree the last several years. With the advent of those itty bitty
>>>>>> battery powered lights it's no problem lighting them. The rosemary
>>>>>> does suffer towards the end of winter with limited light.
>>>>>> Janet US
>>>>>
>>>>> I tried growing them in my kitchen garden window. Just gets too cold in the
>>>>> winter and hot in the summer.
>>>>
>>>> But you have a yard... and it doesn't get so cold where you live that
>>>> parsley won't survive outdoors in winter. Here it gets down to -20º
>>>> and lower in winter and parsley actually survives under the snow.
>>>
>>> I have found that rosemary, sage, thyme, and curly parsley all will do
>>> well through the winter. Basil, not so much.
>>
>> Agreed. Tarragon is another one that doesn't like cold winters, but
>> regrows in spring. Mine is growing again so I'll be able to add fresh
>> tarragon to my roast chickens again, yay
>>
>and mine is just about to die off:-(

Oh well. It's a sign of winter, which IMO has the best food of the
year.

"Brooklyn1" > wrote in message
...
> On Sun, 28 Sep 2014 00:43:38 -0700, "Julie Bove"
> > wrote:
>
>>
>>"Brooklyn1" > wrote in message
. ..
>>> On Fri, 26 Sep 2014 21:40:30 -0700, "Julie Bove"
>>> > wrote:
>>>
>>>>
>>>>"Janet Bostwick" > wrote in message
m...
>>>>
>>>>> Herbs do best on my kitchen sink surround. There is very little space
>>>>> that will work for this. As soon as a plant gets bigger they have to
>>>>> be moved. I've been using my 2 rosemary plants in lieu of a Christmas
>>>>> tree the last several years. With the advent of those itty bitty
>>>>> battery powered lights it's no problem lighting them. The rosemary
>>>>> does suffer towards the end of winter with limited light.
>>>>> Janet US
>>>>
>>>>I tried growing them in my kitchen garden window. Just gets too cold in
>>>>the
>>>>winter and hot in the summer.
>>>
>>> But you have a yard... and it doesn't get so cold where you live that
>>> parsley won't survive outdoors in winter. Here it gets down to -20º
>>> and lower in winter and parsley actually survives under the snow.
>>
>>The parsley that I grew outdoors did die off in the winter but it also
>>reseeded itself.
>
> It didn't die... parsley is a biennial, it will grow again the second
> year, some reseeds and some is second year growth. Second year
> parsley tastes bitter so I always plant new. The most a family needs
> is six plants, I put in four plants and it produces much more than I
> can use

Ah, okay. But a lot of the seeds did drop down under my deck and I had a
huge parsley crop down there. I only bought a 10 cent packet of seeds. Got
tons.