Last year, I did not grow nearly enough parsley. What parsley we did grow came up sparsely (Parsley, sparsely. It feels like an Ogden Nash poem…), and it never felt as abundant as, well, grabbing a bunch at the store. You know those store bunches: fat and happy and usually more of the flat-leaf variety than you can possibly use before it goes limp?
That didn’t happen in my garden.
This year, I vowed not to repeat that experience. But I also wanted to try growing more things from seed…including parsley.
Luckily, after I bought the seed but before I planted it, Kalyn posted a very helpful tip that I took to heart: soak the parsley seeds for 24 hours before you plant them.
“Are you making parsley seed soup?” Steve asked as I flooded a bowl of the teeny seeds with water from the tap. “Is this like the spinach seed salad?”
“No, I’m soaking them,” I said. “For 24 hours. Like Kalyn said.”
Steve nodded, bearing that look that said, She’s quoting her bloggy friends again…
The next day, I stared into the bowl. If you want to know how tiny parsley seeds actually are, think about a pencil dot, and then shrink your thinking. They’re quite miniscule, and would slip through my sieve without a second thought. How to get them out of the water?
Then it occurred to me…it was not as if the seeds were soaking in lye or, for that matter, some sort of Scott’s Miracle-Gro product. They were in…water. Which, really, wasn’t going to hurt the soil one bit.
So I took the whole bowl outside, and dumped it, carefully, into two pots, dividing the parsley seeds in half as I did it. It was an awful lot of seeds, so something will have to come up, and with two pots, I figure the chances are even better that I’ll have the kind of abundant crop I’d hoped for last year.