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PLANTING INSTRUCTIONSFor a head start, plant seeds in individual pots indoors, 10 to 12 weeks before spring. For better germination, you can soak the seeds overnight. It can take up to 3 weeks for the plants to sprout.Plant the seeds in a moist, rich soil about 6 to 8 inches apart. For thinner plants, sow about 6 to 10 inches apart.You can use a fluorescent light to help the seedlings develop. Make certain it remains two inches above the leaves at all times.GROWING REQUIREMENTSWATERINGWater the seeds often while they germinate so that they don't dry out. Be sure to water the plants evenly.PESTSSymptoms like brown-black necrotic lesions on leaves, skeletonized leaves, shallow, dry wounds on fruit, clusters of 50-150 eggs may be present on the leaves, etc. These symptoms might be the result of pest infestation like Stem rot, Leaf spots, Black swallowtail larvae, Carrot fly.SOILParsley prefers a loamy soil with a pH between 5.5 and 6.7.SPOTPlant at a spot that receives plenty of sunlight or partial shade.TEMPERATUREParsley prefers a temperature between 15 to 27 C [60-80 F].HOW TO HARVESTWhen the leaf develops stems three segments, parsley is ready to be reaped.Cut leaves from the outer parts of the plant whenever you require them. Leave the inner portions of the plant to mature.One method of salting away the parsley fresh is to cast the leaf stalks in water and preserve them in an icebox.Another method of storage is drying the parsley. Thin out the parsley and hang it in a well-ventilated, shady, and warm place. Once it is totally dry, crumble it up and store it in an airtight container.If you want fresh parsley throughout the winter, replant parsley in a raft and keep it in a sunny window.