Wherever you’ve got a handful of dirt, you can technically grow parsley. I say “technically” because, while she’s not exactly a “Princess and the Pea” type, she does have a few specific preferences. Don’t worry, though—this classic herb is perfectly happy living on your balcony!
The Right Spot and Soil
Parsley grows much healthier and more lush when it’s getting some fresh air. If you have a balcony, it’s a way better home for your plants than a stuffy windowsill. When you’re ready for sowing seeds in March, you can use a standard pot or a window box—just make sure they have plenty of drainage holes and are placed in a spot with partial shade. Since this herb is a bit of a heavy feeder, skip the “lean” herb potting mixes. Instead, go for a nutrient-rich, humic potting soil or mix some garden soil with compost. Parsley also loves a bit of lime in its diet.
Quick Tip:
Avoid trying to transplant those little parsley pots from the grocery store produce section. Those plants are forced in greenhouses and usually crash and burn the moment they hit the “real world.” If you want to buy a starter plant, get one from a local nursery—they’re much heartier.
Balcony Care 101
When it comes to watering, it’s all about balance. It’s better to water a little more often than to drown the plant all at once. Parsley wants to stay moist, but it hates having “wet feet” (soggy roots). On the flip side, letting it dry out completely is a recipe for disaster. This is usually where most people go wrong! If you’re keeping a pot on a windowsill, use a saucer to catch the runoff, but make sure to empty it shortly after. Also, try to water the soil directly rather than wetting the leaves, and avoid using ice-cold water.
Give your herbs a little boost by fertilizing once a month. Stick with an organic bio-fertilizer so your harvest stays healthy and tasty. Since parsley is a biennial, it’ll stick around for a second year; just give it a cozy “blanket” of brushwood, straw, or leaves to get it through the winter.
How to Harvest Like a Pro
Fresh parsley doesn’t stay crisp for long once it’s cut, but the good news is that the plant is great at regenerating. Keep these two things in mind for a continuous harvest:
- Harvest right before you’re ready to use it.
- Cut the entire stem rather than just plucking leaves.
- Always leave the “heart” (the center) of the plant untouched so it can keep growing back.
- Keep an eye out for flowers! Once parsley blooms, it produces harmful apiol.
- If it starts to flower, stop harvesting. It’s time to pull the plant and start fresh with new seeds.
