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Welcome to the Gardner's World magazine's Sew-A-Long series, the podcast that inspires you to grow more from seed.

Thank you. The podcast that inspires you to grow more from seed. Hi, I'm Kay McGuire. I'm the reviews editor on Gardner's World magazine and Gardner's World.com

and today I'm going to be talking to you about sowing parsley. It feels like parsley was once the only

herb we knew in this country, a little curly sprig that was the finishing touch to a plate

if you wanted to make a dish look a bit more interesting or exotic, but

parsley so much more than a garnish. It's surprisingly good for us. It's rich in iron and vitamins

A, C and K, and it's widely used in Middle Eastern and European cooking. It's lovely in a traditional

white sauce, but it's definitely worth adding to omelets, sprinkling over soups and

pasta, in garlic butter, and even simply chopped through a salad. We discovered this on holiday

in Turkey, when every delicious salad had a bunch of parsley chopped through it as if it were

another salad leaf like rocket, and I've been using it in salads ever since. It brings a fresh, tangy flavour,

particularly if the leaves are just picked rather than out of those small plastic bags you get from the supermarket.

Parsley is a great value herb to grow from seed. You usually get hundreds, if not thousands,

of seeds for just a couple of pounds,

and there are two different types to choose from. In cooking, I prefer the frilly, curly leaf type.

It's easy to chop and looks good, and moss curled is a great variety to grow. It produces

...