How to Transplant Parsley in Easy Steps

How to transplant parsley in easy steps and use for cooking

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A few weeks ago, in my newsletter, I mentioned that I was going on the road with Robert.

To do that I had to make some gardening decisions, which is never easy right before planting season.  The idea of leaving behind another growing season wasn’t my plan.

To get ready, I decided to shrink my existing beds into three tall raised beds.

It was a lot of work and while doing that, I kept thinking about my herbs and trying to imagine cooking without them.

Well, I couldn’t imagine it at all, so while moving dirt I set aside three to take with us.

This included parsley, oregano and sage, the beginning of my traveling container garden.

Today, I want to focus my attention on parsley because I use it a lot especially when I make breakfast egg muffins.

 

 

The thing is, when I started shrinking the garden, I didn’t have the right size clay pots for transplanting and there wasn’t time to run to the store.

Most of of my containers were around 4 and 5 inch and I normally use these for starting seeds.

 

I always opt for terracotta because I’ve had good luck when adding natural matter to help maintain moisture.

 

I took the small containers and did some quick transplanting thinking when we got settled, I’d go shopping for larger ones.

That shopping day happened after a little fishing, which led to an evening of transplanting.

 

Prepping soil for transplanting parsley

 

Transplanting Supplies Include

  • Organic Soil
  • 4-inch parsley plant – or any herb plant you wish to transplant
  • 8-inch Terracotta pot with saucer and 6/7 inch will also work
  • Natural matter – I used a handful of oak leaves and pine needles
  • Scissors and water

Everything was purchased at Lowes including the organic potting soil.  It was a really nice loam and keeping it moist would be a challenge so I added natural matter to the consistency.

There were plenty of pine needles and leaves on the ground so I grabbed a handful and cut into small pieces then mixed with the soil.

Adding natural material is something I always do when I garden in containers.   Crushed egg shells, coffee grounds and tea grounds could also work.

This step isn’t necessary but it does help maintain soil moisture and my terracotta planters always do better when I include this little step.

 

Selecting Pot Size and Planting

After a week of living in a 4-inch pot my parsley was on its way to becoming root bound.

Root bound is when a plant has grown too large for their container and has no room to grow. This is very common when purchasing starter plants for the garden.

When a plant becomes root-bound it will also require more water, so it’s important to select a planter that is larger than the existing plant.

In this case, I took a 4-inch parsley plant and transplanted into an 8-inch pot.

6/7 inches would have been fine, but I want to grow a nice full plant because I use parsley a lot.   To make this easy, select containers that are twice the size of your plant.

Then before securing plants into the soil, loosen the roots and dip in water.

 

 

Remember This…

Transplanting parsley or any herb isn’t difficult, just remember to select organic soil, add natural matter and make sure the container is larger than the plant.

This process will help you grow fresh herbs where ever you live.

To learn more about parsley and its many health benefits you may enjoy this read here.

 

 

Growing herbs in raised beds and containers is something I’m very passionate about and enjoy.

I’d like to invite you to discover my new book Startle Garden Herbs.

It’s a game changer friends and your key to a healthy immune system.  You’ll also find my breakfast egg muffin recipe inside.

I can’t imagine life without herbs and having them with me in my traveling garden is even better.

 

Thanks for Joining me today – May the sun shine where you stand…

Smiles and Sunshine, Carole West

 

 

 

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6 comments

  1. Jemma says:

    I love that you took some of your garden with you and how lucky are these herbs to make the trip!
    I think you are on to something very cool here, with a traveling garden…

    Hugs,
    jemma

    1. Carole West says:

      Couldn’t help myself – must have herbs in my diet to stay healthy and boy do I love cooking with them.

  2. Christine says:

    Parsley is one of my favorites too! I put it in everything savory! Great tips on transplanting! I always like to set some aside in the fall to pot for winter enjoyment !! So looking forward to getting in the garden! We just had a wintry storm last night so it might be a bit!!

    1. Carole West says:

      Yes we woke up to 45 degrees this morning. The tornadoes missed us yesterday but I hear Monroe got hit bad. Crazy weather and parsley is fantastic and a great immune system builder too. I served parsley up with buttered garlic over fresh fish the other day and it was so tasty.

  3. Patti says:

    Parsley is a favorite of ours and we use it in many recipes. It’s a good grower too and seems to come back year after year though I think it’s a biennial. Maybe it just reseeds. Thanks for the good reminders of how to transplant. It will come in handy for winter when I want to bring some into the house and again in the spring when it can go back into the garden.

    1. Carole West says:

      Yes it is a biennial. It produces seeds the second year and can reseed. I normally harvest seeds and germinate indoors but sometimes I just go buy a new plant after that second year. One day I hope to have a greenhouse so I can do more as a great afternoon for me is just puttering in the garden.

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