Parsley (Petroselinum crispum) is an herb that originated in Southeastern Europe and Western Asia, and is now widely grown throughout North America. Parsley is a biennial plant, which means that it flowers twice per year. This herb is rich in vitamin C, vitamin A and iron, and is used for a variety of cooking purposes. When it comes to harvesting parsley, it is a common practice to divide the plant into three sections to allow for several cuttings and yield more growth.
Wait until the early spring or late fall to divide your parsley when the plants are dormant.
Use a shovel to dig the parent plant out of the ground.
Lay the parent plant down on its side, and use a trowel to slice the plant into three equal sections. Make sure each section of parsley has both roots and shoots to ensure its survival once it is replanted.
Replant the newly divided parsley immediately after the divisions are made. This will prevent the plant from drying out. Parsley divisions should be planted to the same depth as the original plant. Lightly water the newly planted parsley to keep the soil moist. Parsley grows best in rich, well-draining soil with a pH between 4.9 and 8.3. They will grow well in most soil, however, as long as the soil is moist. Parsley thrives in sun to partial shade, so plant the divisions in a suitable area in the garden.