Posted: 26/02/2015 at 10:56
I find that parsley can be a bit slow to get going from seed so I treat myself to one of the larger pots from the supermarket in March. I harden it off outside over a few days and then divide it into smaller plants. I usually get about 10 or 12 small plants and just stick them straight into my raised beds (outside) about 6" apart.
I can start harvesting almost straight away and each small plant quickly becomes larger than the original pot. If I was working with containers I would probably put 1 or 2 small plants per container (depends on the size of the pot obviously).
I have done the same with supermarket coriander and basil but these were not as successful so I prefer to grow these from seed.
I find that parsley can be cut very hard several times and comes back well over the whole season until the leaves are frosted. Coriander will take 2 or 3 cut backs before it starts becoming spindly and weak so I do successional (usually 3 or 4) sowings to keep it going until the frosts. I find basil quite difficult & temperamental outside unless it's in a really sheltered, sunny spot.