Flat-leaf parsley and coriander is a robust and flavorful herb that thrives in em-Li. It grows quickly, is easy to succeed with, and is ideal for everything from soups and sauces to fresh salads. Here’s how to get started!

Sow 20–40 seeds and press them lightly into the coco peat. Here’s how

Fill the pots with coco peat.

Evenly distribute the seeds across the surface.

Press them gently into the cocopeat.

Sprouts will appear after 6–14 days (depends on temperature).

Harvest from the base when plants are at least 15 cm tall, usually after 4-8 weeks (place an image of the same).

To keep your parsley and coriander healthy and productive for a long time, it’s important to harvest regularly:

You can start harvesting once the plants are at least 15 cm tall.

Harvest from the base – cut whole stems at a time.

Never harvest more than ⅓ of the plant to allow for regrowth.

Frequent light harvesting encourages new leaf production and keeps the plant going for months.

Trim regularly and avoid flowering to keep your parsley & coriander going for months!

With the right temperature and regular harvesting, parsley/coriander can live for 6–8 months in em-Li! Eventually, the plant may begin to flower, which can affect the flavor. To avoid flowering:

• Trim the plant regularly and remove the largest leaves with their stems.
• If a flower stem appears, remove it completely to help extend the plant’s lifespan.

Start parsley in em-Li and transplant outdoors after 4–6 weeks, when it’s 8–10°C or warmer.

Transplant after 4–6 weeks, once the plants are sturdy enough.

Be careful with the roots and move the plant into a larger pot or outside.

Note: Nighttime temperatures should be consistently above 8–10°C.