Onions, garlic, dill, parsley, celery, lettuce—we can't imagine a holiday table without these green vegetables; we want to eat them every day. And not just when they're growing in the garden! How can you grow vitamin-rich greens that will enhance the flavor of your dishes and boost your health, in a greenhouse, on a balcony, or on a windowsill? The materials in this section will help you navigate the complex issues of spring and fall sowing of familiar and unfamiliar crops. How do you determine the right sowing times? Should you oversow them in the summer or leave the roots of the plants? How can you protect against pests, make the soil fertile, and avoid harming the harvest?
In addition to the leaves, parsley also has edible roots, which are used as a spice. This type of plant is called root parsley.