Italian Parsley planted fall 2005 survived winter cold, summer heat shaded by tomato plants, came back strong 2006 fall, and we have harvested for personal and restaurant until late April this year.
Going to seed now. Had not ever allowed to grow more than one season before.
The seed sprays are like dill. AND the very young ones have the most wonderful intense flavor.
Harvesting them nightly and using them in almost everything. Added to tacos, baked chicken, etc.
Now I wish I had planted last fall again. Will have to plow up some more land and keep the rotation working.
Has anyone else tried this?
Parsley observation
I let them reseed (and harvested some seed too) a couple of years ago. They are due to flower again this year, but I hope to catch them soon enough to retard the blossoming until late in the season so that we will have a good supply of fresh parsley during this Summer. They are currently fighting for position with violets and mint, so I suppose I'll need to help them out a bit this year.
I let parsley take over a section of my herb/lily bed. It reseeds itself each year and I harvest it at all stages. We use it in lots of things, but especially boiled potatoes. But I also put it in stewed dishes, braised dishes, soups. I would make tabbouleh except my husband doesn't like it. I do, though.
I also have several other plants that I let claim a section of my herb/lily bed and reseed. One is oriental garlic chives, also chervil which looks like extra delicate parsley and has a slight anise flavor, and oriental red mustard. I have come to rely on these always to be there over the years.