In the case of tiny parsley seedlings here and there, well, those are most likely growing from seed that was set last summer -- they are in the first year of their life cycle and can be harvested as needed all summer long.
Right now though, I'm highly motivated to use the second-year parsley before the party's over -- yesterday I gathered parsley, leaf lettuce and herbs to make this salad. I think it's one of the best salads ev-er. Plus it's so green and I'm craving green.
parsley salad: wash, dry and pinch from stems 2 cups of Italian parsley leaves. Into a bowl, add a handful of mixed salad greens and a few sprigs of mint, oregano, chives, etc.; then toss in a pinch of coarse salt, a tablespoon of olive oil, and a few teaspoons of fresh lemon juice -- one at a time. Top with fresh parmegiano or cheese of your choice.
How does your parsley grow?