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Harvesting flowers: Parsley is biennial and produces seed at the end of the second growing season. When growing for seed, remove week plants so that only the healthiest plants are fertilizing each other. Protect plants over the winter. When seed heads have turned brown, they are ready to be harvested. Place in a paper bag and try to avoid shaking stems before they are in the bag.
Extract seeds: Once seed heads are in the bag, shake lightly to extract seeds. Then spread over woven fabric or a mesh screen to separate the ripest seed.
Dry seeds: Allow seed to dry, turning daily, for 10-14 additional days.
Label and store: Properly stored seeds can last 2-3 years.
Parsley is relatively low-maintenance. The plant will grow in ordinary soil and needs only a moderate amount of sunlight. If growing from seed, be aware that parsley seeds are slow to germinate - often taking 4-6 weeks to sprout.
Parsley is insect pollinated and should be separated from other varieties of parsley by at least 1 mile to ensure seed integrity. If sufficient space is not available, the grower my bag or cage different varieties on alternating days, in order to prevent cross-pollination. However, in order for this to work, the grower must be sure that there are no varieties of the same Parsley can also be bagged and hand pollinated, using a light paintbrush to move pollen from the stamen to the pistil and between plants. Growers should repeat this step whenever flowers open.
Sources: http://howtosaveseeds.com/seedsavingdetails.php#parsley ; http://www.ourherbgarden.com/parsley.html
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